Mushroom Bisque – Keto Chow
Course: Soups u0026amp; StewsDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
30
minutesCalories
310
kcalTotal Carbs
7
gramsNet carbs
4
gramsFat
26
gramsProtein
11
gramsKeto Chow recently released a new flavor created by yours truly – cream of mushroom. I designed this flavor to be used in soups, sauces and gravies. In this recipe, I take the standard mushroom soup to an entirely new level of richness and flavor.
Ingredients
8 oz fresh mushrooms, sliced or chopped (230g) *see note
8 TB butter (120g) *see note
2 cups beef broth (475mL)
4 TB cream cheese (60g) *see note
1 packet Keto Chow Cream of Mushroom
salt and pepper to taste
- Optional
1 TB dry sherry (15mL)
Directions
- In a large sauce pan or medium stockpot over medium heat, melt the butter and sauté the mushrooms until golden brown (10-15 minutes).
- Strain the mushrooms through a sieve, collecting the melted mushroom-infused butter in a bowl.
- Add the beef broth to the pot and deglaze the pot by scraping any mushroom bits off the the bottom.
- Return the melted butter to the pot, along with the cream cheese and optional dry sherry and cook over medium low heat until the cream cheese has mostly melted.
- Add the Keto Chow and blend with an immersion blender.
- Add the sautéed mushrooms back to the soup and cook for another 5-10 minutes.
- Add salt and pepper to taste.
Recipe Video
Notes
- For this recipe, I just used white mushrooms. Feel free to use whatever variety of mushroom you prefer.
- In the video, I started with 4TB of butter, but the mushrooms had mostly absorbed it all after sauteing and I added 4 additional TB. You could just use an entire stick from the start.
- For any recipes where I use cream cheese, I always use the Philadelphia brand.
When do you add the parmesan?
Mystery solved! Cronometer told me it was Parmesan, not cream cheese; and I didn’t catch the mistake. :/-) So now what do I do with this huge chunk of Parmesan I bought? 😉 (rhetorical question folks).