Modified from [Ditch the Carbs](https://www.ditchthecarbs.com/low-carb-cream-of-mushroom-soup/) because I didn’t have all of the ingredients/equipment and didn’t purchase enough mushrooms. Makes about 6 servings.
**20**g Shallot (about half of one)
**1**tsp Garlic Powder
**1**tsp Garlic Salt
**55**g Butter, salted
**297**g Mushrooms, sliced (IDK, this was the size of the carton)
**200**g Cauliflower (mine was frozen, you could likely use fresh)
**1**tsp Better than boullion, vegetable base (you could probably reduce carbs by using beef or chicken stock)
**250**ml Heavy Whipping Cream
In a large saucepan, melt the butter, then sauté the shallot and add the garlic salt and powder. Add the mushroom and cauliflower, stir, and cover with a lid, let cook until soft. Add your boullion and water, allow to simmer for about 5 minutes. Remove from heat and pour into a (high-powered) blender, blend until smooth. Return to the pot on low heat and add the cream, allow to heat through. Serve!
Next time, I’m going to try roasting the cauliflower first for a more roasty-toasty flavor. And buy chicken broth ahead of time. And have garlic on hand that isn’t sprouted. This was a journey… but it turned out pretty tasty!
**Macros** **per serving** (from Cronometer) **calories:** 232.6 kcal **protein:** 3.2g **net carbs:** 3.3g **fat:** 22.8g