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Low-Carb Chicken and Mushroom Soup


- ½ cup butter
- 1 cooked chicken breast, cubed
- 1 small white onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 ½ pounds fresh mushrooms, sliced
- 3 cups chicken stock
- 3 tablespoons chopped fresh tarragon, divided
- salt and freshly ground black pepper to taste
- 2 cups heavy whipping cream

Directions :

Step 1 : Melt adulation in a Dutch roaster over medium-high heat. Add funk; saute until smoothly browned, about 3 twinkles. Add onion and garlic; saute until softened, about 5 twinkles. Stir in mushrooms; saute until tender, 5 to 10 twinkles. Pour in funk stock and 2 soupspoons tarragon; reduce heat to low. Season with swab. Cover and poach haze until flavors are combined, about 25 twinkles.

Step 2 : Stir cream into the haze; cook until hotted through but not boiling. Serve haze with pepper and the remaining tarragon on top.