Low-Carb Cream Of Mushroom Soup - cooking recipe

Ingredients

1/4 cup butter
5 cups coarsely chopped fresh mushrooms
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 (32 ounce) carton chicken broth
2 cups heavy whipping cream
1 (4 ounce) package cream cheese
2 tablespoons sherry

Preparation

Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.