Hi Warriors!
Are you keeping warm this winter?
We have had a "real" winter here in central Pennsylvania thus far. Loads of frigid air, subzero mornings, and snow flurries about every day.
I must say that I am not enjoying the cold.
I remember last year at this time feeling very stiff during the winter months, and here I am again, rigid like the frozen iced over snow that coats the landscape.
I try to stay active during the winter and still walk every day, which actually helps me mentally and physically.
I also enjoy cooking comfort-type foods in the winter.
For those of you starting with PMR, you may be wondering, "what can you possibly eat on one of the PMR diets that is a comfort food"?
Yeah, right?
Well, I have learned to make just about any dish that is part of a "regular" diet but in a way that is either Paleo or Keto in hopes of keeping with my goal of getting off steroids.
Today, I want to share a recipe that is soooooo delicious and filling and savory. If you like mushrooms, you should be a fan of this soup.
It is a keto cream of mushroom soup. I will add the Paleo version for comparison (in parenthesis).
Keto Cream of Mushroom Soup
Ingredients
- 1/4 cup butter (or ghee)
- 16 oz fresh sliced mushrooms
- 1/2 cup chopped onion
- 1 tsp. minced garlic
- 1/2 tsp. dried thyme
- 4 cups chicken or beef broth
- 3 oz. softened cream cheese (delete for Paleo)
- 1 cup milk or cream (almond or coconut milk)
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons arrowroot for thickening
Instructions
- Melt butter in a large saucepan.
- Add mushrooms, onion, garlic, and thyme.
- Saute until onions run clear.
- Add broth and cream cheese. Stir until cream cheese is melted.
- Add milk/cream and season to taste. Simmer covered for 10 minutes.
- Add balsamic vinegar and arrowroot and simmer uncovered for 5 more minutes stirring frequently as the soup thickens a bit.
Warm-up to a steaming bowl or mug of this healthy and cozy lunch or dinner entree.
Keep safe and warm, everyone!
Donna 