- 1/4 cup butter
- 5 cups coarsely chopped fresh mushrooms
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 (32 ounce) carton chicken broth
- 2 cups heavy whipping cream
- 1 (4 ounce) package cream cheese
- 2 tablespoons sherry
- 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.
05/11/2018
recipepes.com
Low-Carb Cream of Mushroom Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
