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Cream of Mushroom Soup
This keto and gluten-free cream of mushroom soup is made with just a few wholesome ingredients.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
- 2 tablespoons unsalted butter
- 1 lb. fresh cremini mushrooms, wiped clean, quartered
- 1 tablespoon minced garlic
- 1/2 teaspoon Diamond Crystal kosher salt (not fine table salt)
- 3 cups chicken broth
- 1/4 cup dry white wine
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup heavy cream
Heat the butter in a large, heavy stockpot over medium-high heat, about 2 minutes. Add the mushrooms, the garlic and the salt and cook, stirring often, about 5 minutes, until mushrooms are tender.
Add the chicken broth, wine, black pepper and nutmeg. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
Turn heat off. Puree the soup using an immersion blender. Or puree in batches in the food processor (you'll need to do this in three or four batches).
Return to the pot, stir in the cream, and cook over medium heat, just until heated through, 2-3 minutes. Serve immediately.
Calories: 199kcal | Carbohydrates: 6g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Sodium: 585mg | Fiber: 1.4g | Sugar: 4g