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.
Melt the butter in a small saucepan over medium heat.
Add the mushrooms, herbs, salt and pepper to the pan and 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.
Notes: The 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.
You can puree the soup with an immersion blender if you want to drink it from a travel mug.
Want an even heartier soup? Add a couple ounces of cooked, crumbled sage flavored sausage like pork or turkey breakfast sausage
I am really excited about these cookies. They are the best cookies I have made since going keto. They are soft, tender and lightly sweet. They really behave and taste like traditional cookies and they are so easy to make. Everyone who tried them loved them!Have fun with this recipe and make it your own. Add your favorite sugar-free chocolate chips, chopped nuts, or seeds, or use sugar-free jam to make thumbprint cookies. You can even roll the dough out and use cookie cutters to cut out perfect cookies!