Quick and Easy Mushroom Soup Recipe

Mushroom Soup Recipe

I decided to make some mushroom soup with some chicken broth left over from a chicken that I baked. Since I’m doing keto and because I have all of my groceries delivered I was low on vegetables so the best I could do was cream of mushroom soup.  I didn’t even have an onion 🙁 but decided to have a go at it anyway.

Sauté the mushrooms in a fourth of a cup of grass-fed butter and add 2 cups of chicken broth.  Add one and a half cups of heavy cream at the end. 

For spices add a tablespoon of granulated garlic, a dash of smoked paprika, 1/4 teaspoon of saffron, a teaspoon of Himalayan pink sea salt and finally a shake of white pepper.

OMG! Beyond delicious! 

Apparently I didn’t need the onion although onion and mushroom do go well together. If I’m being really honest, I’m not a huge fan of onion. But if the recipe calls for it I use it, because onion is good for you. So is garlic. If I had some garlic cloves I would’ve thrown one of those in too.

Give this mushroom soup a shot, it is truly delicious. And it was so quick and easy to make….

What do they call this, Refridgerater soup? It’s called making do with what you have and ending up with something very special and very delicious.

Bon appétit and be well

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