LOW CARB CHICKEN MUSHROOM SOUP

LOW CARB CHICKEN MUSHROOM SOUP

Ingredients

2 tablespoons of olive oil

2 1/2 pounds of chicken breast cut into 1 pieces and season with 1 teaspoon of salt and pepper

16 ounces button mushrooms

8 oz. Portobello Baby Mushrooms

8 ounces shiitake mushrooms

1 large yellow onion chopped

6 cloves of garlic

1 packet of thyme leaves are left on the stem, washed, dried and tied in 2-3 bundles with kitchen twine

Rinse 10 sage leaves, dry and chop finely

5 tablespoons of Marsala sweet wine

5 cup chicken stock

6 ounces cream cheese

½ cup grated parmesan

1/3 cup grated Monterey Jack cheese

Fried mushrooms sour cream, grated Monterey Jack cheese or parsley for garnish

Instructions

Add olive oil to a roasting pan or large pan over medium heat. Add the chicken and cook for 10 minutes, then remove the chicken from the pan with a slotted spoon and set aside.

Add all the mushrooms and fry for 6 minutes. Reserve 2 tablespoons of cooked mushrooms for garnish, if you like.

Add onions, garlic, thyme, sage, Marsala wine and roast for another 4 minutes.

Then add the chicken stock and bring to a boil. Then add chicken and simmer for 10 minutes without a lid.

Remove the thyme stems from the pot and discard. Beat cream cheese, Parmesan cheese and Monterey cheese until smooth.

You can fry chopped mushrooms in a little olive oil to use as a side dish.

Garnish with extra mushrooms, sour cream, Monterey cheese and parsley.

This article is adapted from this site