KETO MUSHROOM SOUP

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Add the chicken or vegetable broth and thyme to the pot and bring to a simmer. Cover and cook for 20 minutes.
4. Remove the pot from the heat and use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the pureed soup to the pot and stir in the heavy cream. Heat the soup over medium heat until it is hot, but do not let it boil.
6. Season the soup with salt and black pepper to taste. Serve hot, garnished with chopped parsley if desired.

Nutrition Information (per serving):

• Calories: 244
• Fat: 23g
• Protein: 5g
• Carbohydrates: 7g
• Fiber: 1g
• Net Carbs: 6g

Note: The nutrition information is based on a serving size of 1/6 of the recipe. The recipe yields approximately 6 servings.