This recipe for Low-Carb Cheese Soup with Mushrooms and Thyme makes a delicious way to start a meal, or could be used as a main course. It's suitable for low-carb, keto, Atkins, diabetic, gluten-free, grain-free, or Banting diet.
When butter has melted and stopped foaming, add the onions. Cook onions until they are just beginning to turn translucent. Stir in the mushrooms. Lightly season with sea salt and pepper.
Cook onions and mushrooms, stirring occasionally, until tender. Stir in the garlic. Cook for one minute.
Add the white wine vinegar and stir, scraping up any browned bits on the bottom of the pan. Simmer until the vinegar has almost completely evaporated, leaving a syrupy consistency.
Stir in about 1/4 cup of the cream. Add in the cream cheese, breaking it up and stirring to incorporate it into the cream. When the cheese has melted, slowly add the rest of the cream, a few tablespoons at a time. Stir between each addition.
Stir in half of the grated Swiss cheese. Cook, stirring constantly, until cheese has melted. Slowly stream in the broth, stirring constantly. Bring soup to a simmer. Remove from heat and stir in the fresh thyme.
Taste and adjust seasoning. If you used chicken stock or low-salt chicken broth, you may need to add more salt. If you used regular broth, you may not need to add anything at all.
Serve in bowls with the remaining Swiss cheese on top.
Serving size: 1 cup (8 ounces)
Fat (g): 41
Carbs (g): 8
Fiber (g): 1
Protein (g): 14
Net carbs (g): 7