Cream of Mushroom and Leek Soup

About

This rich and creamy soup is loaded with earthy mushrooms, sweet leeks and heavy cream.

This makes a warming lunch or dinner option served with buttered keto bread.

Ingredients

• 4 large mushrooms
• 4 cup vegetable broth, bouillon or consomme
• 2 tablespoon, chopped shallot
• 1 clove garlic
• 1 tablespoon unsalted butter
• ⅔ cup leeks
• ⅓ cup heavy cream

Instructions

1. Melt the butter in a large saucepan over a low/medium heat. Add the shallot and sweat for a minute to soften. Thinly slice the mushrooms, garlic and leek and add to the saucepan. Stir well to combine and cook for 3-4 minutes over a medium heat to soften and brown the mushrooms.
2. Add the stock and bring to a gentle boil. Reduce to a simmer and cook for 7-8 minutes until the vegetables are soft and tender.
3. Transfer to a blender or use a stick blender to process until smooth, season if required then stir in the heavy cream to serve.

Nutrition Facts

• Servings: 4
• Calories: 119.1kcal/498.2kJ (per serving)
• Fat: 10.3g (per serving)
• Carbs: 5.8g (per serving)
• Protein: 2.1g (per serving)