Cream of Mushroom Soup

Nut-Free | Egg-Free

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 4

Somehow this version of the classic soup manages to be more satisfying, even though the mouthfeel is thinner because there’s no high-carb thickener. It feels more like a soup and less like a gravy!

• 2 tablespoons extra-virgin olive oil or butter
• 8 ounces white or baby bella mushrooms, sliced
• 2 stalks celery, diced
• 2 cups Slow-Cooked Roasted Bone Broth
• 1½ cups heavy cream
• Salt and black pepper

Heat the oil in a pan over medium heat. Add the mushrooms and celery and cook, stirring, until the celery is tender, 12 to 15 minutes. Add the broth, bring to a simmer, and cook for about 15 minutes.

Stir in the cream, then bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, for 10 minutes more. Season to taste with salt and black pepper.

Notes

Two to 4 tablespoons chopped onion can be cooked with the celery and mushrooms.

Nutritional Data

388 calories, 40g fat, 468mg sodium, 0g fiber, 4g carbohydrates, 4g protein

4g net carbs, 4% carbs, 4% protein, 92% fat