Creamy, comforting, savory and reminiscent of the classic cream of mushroom soup I grew up with. This soup comes together in just minutes but tastes like it’s been carefully simmered for hours. Its elegant enough to serve for a special occasion and satisfying enough for a day of activities. Trust me, you will want to keep this in regular rotation.
Prep Time2 minutesmins
Cook Time8 minutesmins
Total Time10 minutesmins
Course: Main Dish, Side Dish, Soup
Keyword: Chef Taffiny Elrod, Keto Chow, Savory Chicken Soup
Melt the butter in a small saucepan over medium heat.
Add the mushrooms, herbs, salt and pepper to the pan.
Cook until most of the moisture has evaporated from the mushrooms and they begin to turn golden brown.
Carefully add the mushroom broth to the pan and bring it to a simmer.
When the broth comes to a simmer, remove the pan from the heat, discard the bay leaf, and whisk in the Keto Chow.
Then mix in the crème fraiche or cream.
Serve piping hot, garnished with more parsley, if desired.
You can puree the soup with an immersion blender if you want to drink it from a travel mug.
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Notes
Yield: Approximately 20 ounces of soupThe fresh herbs really make this soup special and are worth seeking out. But if you don’t have fresh herbs you can substitute 1/4 teaspoon each dried thyme and dried parsley instead. You can use fresh or dried bay leaves interchangeably.Want an even heartier soup? Add a couple ounces of cooked, crumbled sage flavored sausage like pork or turkey breakfast sausage