How many of you grew up eating Campbell's Cream of Mushroom soup? I'm not talking using it in your green bean casserole, but adding milk to it and eating it heated up as your dinner. I did, and I always love it.
I love to come up or find low carb / high fat easy meals. I always look for inspiration either it be on pinterest or stuff that I have around the house. While looking in the pantry, I saw a can of Campbell's Cream of Mushroom soup and thought...HEY! I can make that LCHF. And so I did.
What you will need:
4 cups of fresh sliced white mushrooms
1/2 sliced white onion
3 TBSP of Butter
4 oz. of Cream Cheese
2 cups of Chicken Broth
1 TSP of Salt
1 TSP of Pepper
1 TBSP of Garlic! Garlic! Seasoning from Tastefully Simple (or you can just use 1 TSP of Garlic Powder), but you will love the Garlic! Garlic! Seasoning from Tastefully Simple in this soup.
1/2 Cup of Heavy Cream
In large soup pan melt butter over med-high heat and add in mushrooms, onions, salt, pepper, and Garlic! Garlic! Seasoning (or Garlic Powder). Saute for about 10 min.
Cut up cream cheese into chunks and stir into mushroom and onion mixture and stir until cream cheese is all the way melted
Add in Chicken Broth and Heavy Cream
Bring to a boil and continue to boil and stir for about 10-15 min.
Turn heat off and let soup cool for about 10 min.
Pour the soup into a blender or food processor and puree.
This soup came out so creamy and smooth!