Looking for a warm soup on a cold day? This soup is super yummy & fulfilling. If you are looking for a liter soup, ditch the cream.
4 large portobello mushrooms
3 garlic cloves
3 cups of chicken broth
1 tsp salt
1 tsp pepper
1/2 cup cream
Put mushrooms, garlic, salt & pepper into a pot and cook on medium/high for 10 minutes.
Toss everything into a blender (or use an immersion blender) and blend-up for 1 minute.
Put the soup back into the pot, add the cream and cook down for 6 more minutes on medium heat.
Add thin slices of jalapeños to the top.
Calories per serving: 200.02 kcal
Fat per serving: 13.64 g
Saturated fat per serving: 7.52 g
Carbs per serving: 13.26 g
Protein per serving: 7.93 g
Fiber per serving: 1.89 g
Sugar per serving: 6.85 g
Sodium per serving: 781.88 mg
Trans fat per serving: 0.0 g
Cholesterol per serving: 46.16 mg