Low Carb Cream Of Mushroom Soup Recipes

Steps:

• Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Steps:

• in a large pot, combine cauliflower, broth, onion, carrot and celery. Bring to a boil, then reduce heat to medium and cook until vegetables are tender- about 15 minutes.
• Remove from heat, add cream and water, stirr to combine. Pour portions the mixture into a blender and process until smooth; pour into a bowl. Continue with the remaining mixture. Set aside.
• Using the same pot, heat the butter over medium heat, add the mushrooms and garlic and saute until cooked.
• Add the pureed vegetable mixture and parsly to the mushrooms. Add hot sauce,salt, pepper and grated cheese and stir unntil melted.

Steps:

• Place the onions, mushrooms and butter in a 4 quart pot and sautee for five minutes or until mushrooms brown & cooked.
• Add all remaining ingredients into the pot and bring to a simmer and stir well.
• Once ingredients are at a simmer let pot simmer for eight minutes.
• After eight minutes have lapsed let soup cool enough to place into blender and blend until soup is smooth, then serve.