Ingredients1 h 16 m servings 443 cals
- 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.
Per Serving: 443 calories; 44.2 g fat; 7.8 g carbohydrates; 5.9 g protein; 153 mg cholesterol; 1083 mg sodium. Full nutrition
ReviewsRead all reviews 9
Wow, this is really good. I did everything as written in the recipe with one change. After the soup simmered for 45 minutes, I took half out and blended it until smooth, added it back to the sou...
Deeee-lish! This fit perfectly into my keto lifestyle and was super tasty too! I cut the recipe in half and also used fresh thyme. I also didn't need to cook the full 45 mins. The only change...
Yum! My family has this weird meatballs and rice thing that they love, but I just started keto and canned CoM soup has too many carbs, so I tried it this way and cooked up some cauliflower rice....
This soup was outstanding. It was easy to prepare, creamy and rich in flavor. I couldn't stop tasting it and probably ate half a bowl just by dipping a spoon in as it was cooling. I followed...
Absolutely delicious! I will definitely make it again. The only change I made was to add a little very low carb flour mix to thicken it up a tad more.
This is amazing. I did have clumps of cream cheese so wished I would have whisked that up. I didn't add the salt because typically things are too salty but this definitely needs it. I'd add m...