Mushrooms. You either love them or hate them. If you love them, this recipe is for you! Perfect as a main course paired with a salad or would work really well as an opening course for a dinner party. The sherry is listed as optional but in my option it MAKES the soup.
- 1 TBS Butter, I used salted
- 1/2 Cup Diced Yellow Onion, I used 2 TSP of Onion Powder
- 2 LBS Mushrooms, Roughly Chopped, I used White and Portabella
- 1/2 TSP Dried Thyme Leaves
- 1 QT (32 oz) Mushroom or Vegetable Broth, I Used Chicken Stock
- 1/2 Cup Heavy Whipping Cream
- 8 OZ Cream Cheese, I used 12 Ounces
- 1/4 Cup Sherry or Madeira Wine, Optional
- 1 TBS Salt, Not Included in Original Recipe, but really needed
- Melt the butter in a large pot over medium-high heat. Add the onions and saute' for 5 minutes. Add the mushrooms, garlic and thyme and cook until the mushrooms are soft and fragrant, about 5 minutes. Reserve a bit of mushroom mixture for garnishing the soup, if desired.
- Pour in the broth and cream, then add the cream cheese. Bring to a simmer and continue to simmer uncovered for about 30 minutes, stirring occasionally to make sure the cream cheese is melted throughout the soup.
- Blend the soup with an immersion blender, or use a regular blender to blend the soup in batches, until the desired consistency is reached.
- Before serving, add the wine and stir to incorporate. Garnish with the reserved mushrooms and some fresh thyme leaves, if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
**Note: This heated up really well for leftovers for lunch! It would be perfect served with some French bread for dipping.
Recipe Credit: Beyond Simply Keto, Suzanne Ryan