Keto Mushroom Soup: A Creamy, Low-Carb Comfort Bowl

In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Cook the Mushrooms:

Add the sliced mushrooms to the pot and cook for 5-7 minutes, until they are softened and browned.
Add the Broth and Herbs:

Pour in the chicken or vegetable broth, and stir in the dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Add the Cream:

Stir in the heavy cream and continue to simmer for an additional 5 minutes, allowing the soup to thicken slightly. Taste the soup and adjust the seasoning with more salt or pepper, if needed.
Blend the Soup (Optional):

For a smoother texture, you can use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer half of the soup to a blender and blend until smooth before returning it to the pot. If you prefer a chunkier soup, skip this step.
Serve:

Ladle the soup into bowls and garnish with fresh chopped parsley. Serve warm.
Serving and Storage Tips