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.
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