Low carb cream of mushroom soup –Hey y’all! Today, we’re diving into a delicious and hearty dish that’s perfect for cozy gatherings or a family dinner – Low Carb Cream of Mushroom Soup. This recipe is not just gluten-free, it’s packed with flavor and comfort. So let’s get cooking!
Low Carb Cream of Mushroom Soup
Check out this scrumptious bowl of warmth. This creamy soup will have you coming back for seconds, trust me!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute, letting those flavors meld together.
- Add the sliced mushrooms to the pot. Sprinkle in the salt and black pepper. Cook for about 5-7 minutes until the mushrooms are tender and release their juices.
- Pour in the vegetable broth, bringing the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 15 minutes.
- After simmering, stir in the heavy cream and thyme. Let it cook for another 5 minutes, so all that goodness can mix in.
- Before serving, taste and adjust seasoning if needed. Top it off with some fresh parsley for a little extra kick!
This soup is not only low carb and gluten-free but also a hit with everyone at the table. Serve it up hot, and watch it disappear in no time. Pair it with a side salad or some low carb bread, and you’re golden. Enjoy your cooking, folks!