You'll never go back to the canned variety after trying this recipe that features fresh mushrooms. Cream cheese creates a rich texture while thickening the low-carb soup.
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 . . .
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