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Ingredients
| onions (chopped): 1/3 cup (diced) |
| unsalted butter: 2 Tbl |
| white mushrooms: 1 cup (sliced) |
| flaxseed (ground): 2 Tbl |
| parsley: 1 tsp |
| ground mace: 1/4 tsp |
| whole nutmeg: 1/4 tsp |
| white pepper (ground): 1/4 tsp |
| black pepper: 1/4 tsp |
| chicken bouillon: 2 1/2 tsp |
| water: 3 cups |
| heavy whipping cream (fluid): 1 cup |
Paul's Awesome Low Carb Cream of Mushroom Soup
Credit: Food.com
User rating:
-
Prep Time
1 min -
Cook Time
13 min -
Servings
2 serving(s)
Tags
- Place the onions, mushrooms and butter in a 4 quart pot and sautee for five minutes or until mushrooms brown & cooked.
- Add all remaining ingredients into the pot and bring to a simmer and stir well.
- Once ingredients are at a simmer let pot simmer for eight minutes.
- After eight minutes have lapsed let soup cool enough to place into blender and blend until soup is smooth, then serve.