Cream of Mushroom Soup

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Cream of Mushroom Soup
Indulge in this silky Cream of Mushroom Soup made entirely low carb! Perfectly seasoned with pepper and thyme, this soup makes for an easy yet elegant meal. It's a delicious way to start any dinner or enjoy as a comforting bowl all by itself.

Ingredients:

100g (3.52 oz) Onions

300g (10.58 oz) Leek

2 Cloves of Garlic

20g (0.70 oz) Olive Oil

400g (14.10 oz) Mushrooms

1 Vegetable Bouillon

Pepper, Thyme

200g (3.52 oz) water

250g (8.81 oz) Evaporated Milk

Instructions:

  1. Cut the mushrooms into slices.
  2. In a large frying pan add olive oil, onions, leek in slices, garlic, and the mushrooms. Cook until onions are soft.
  3. Add water, pepper, vegetable bouillon. Bring to boil.
  4. Turn the heat down and simmer for 15 minutes.
  5. Then whiz with a hand-held blender until smooth.
  6. Add evaporated milk and thyme. Bring just back to the boil, then turn off the heat.

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