Creamy Mushroom Soup

I love soup, especially in colder months. I found this recipe in Easy Keto for Busy People by Jennifer Marie Garza. It is creamy, delicious, and perfect on a cold day.

2 tbsp butter

1 medium onion, diced

1 1/2 lbs. mushrooms (cremini, button, or white)

5 c chicken stock

4 ounces cream cheese

3/4 c heavy cream

1 tsp salt

1/2 tsp pepper

Melt butter in a large soup pot over medium heat. Add the onion and cook stirring, until translucent (4-5 minutes). Add the mushrooms and cook stirring, until the mushrooms are soft and tender (5-6 minutes). Add the stock and bring to a boil. Lower the heat to low and let simmer for about 10 minutes, until flavors develop.

Transfer 1/2 cup of the broth to a blender and add the cream cheese. Blend on high until pureed. Pour the cream cheese mixture back into the soup pot and add the cream, salt, and pepper. Simmer, stirring, for another 5 minutes, until heated through.

Onions and mushrooms sautéing.

A delicious bowl of soup!