Low carb approved recipe
1. Melt butter in a large sauce pan over high heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add mushrooms, salt and pepper; sauté until soft and light brown, about 10 minutes. Add broth and sherry; simmer to allow flavors to blend about 5 minutes.
2. Transfer soup to a blender. Blend at a low speed to purée ( you may have to work in batches). Return soup to sauce pan; bring back to a simmer over medium heat. Add cream and simmer, stirring constantly, until soup is thick, about 5 mins serve right away or refrigerate for up to three days
Net carbs: 5 grams
Total Carb: 6 grams
Fiber: 1
Protein: 5 grams
Fat: 21 grams
Calories: 230
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 426 | ||
Calories from Fat: 380 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 118.8mg | 37 % | |
Sodium 18.6mg | 1 % | |
Potassium 307.3mg | 8 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 5.6g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 426
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