Gluten-Free Cream Of Mushroom Soup (Low Carb, Keto)
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- 1 tbsp Olive oil (or any oil of choice)
- 1/2 large Onion (diced)
- 20 oz Mushrooms (sliced)
- 6 cloves Garlic (minced)
- 2 cup Chicken broth (or vegetable broth for vegetarian)
- 1 cup Heavy cream (or coconut cream for paleo/whole 30)
- 1 cup Unsweetened almond milk (or coconut milk)
- 3/4 tsp Sea salt
- 1/4 tsp Black pepper
In a large pot over medium heat, saute the onions and mushrooms in olive oil for about 10-15 minutes, stirring occasionally, until lightly browned. Add the garlic and saute for another minute.
Add the chicken broth, cream, almond milk, sea salt, and black pepper. Bring to a boil, then simmer for 15 minutes, stirring occasionally.
Use an immersion blender to puree until smooth (or puree in batches in a regular blender).
Serving size: 1 cup
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