Keto Cream of Mushroom Soup

In a large pot or Dutch oven, melt the butter over medium heat.

Add the sliced mushrooms and chopped onion. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8-10 minutes.

Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.

Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and let it gently simmer for 10 minutes to allow the flavors to meld.

Remove the pot from the heat. Stir in the heavy cream and softened cream cheese until fully incorporated and smooth.

If desired, use an immersion blender to partially blend the soup for a creamier texture while still leaving some mushroom pieces. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.

If using xanthan gum, sprinkle it slowly over the soup while whisking vigorously to avoid clumps. Cook for another 2-3 minutes, stirring, until the soup slightly thickens.

Season with salt and freshly ground black pepper to taste.

Ladle into bowls, garnish with fresh chopped parsley, and serve hot.