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Keto Creamy Soup

Add butter to a large 6–8 quart soup pot and set over medium heat. Once butter is melted, add onion, celery and garlic. Sauté for 2–3 minutes, then add mushrooms, rosemary and thyme. Continue to sauté until the mushrooms soften and cook down. Deglaze the pot by adding dry sherry. Add chicken, stock, salt and pepper. Bring to a boil. Lower the heat and simmer, covered, until the chicken breasts have cooked through, about 15 minutes. Remove the breasts with tongs and chop them into bite-sized pieces. Whisk arrowroot into coconut cream, making sure there are no clumps. Whisk the coconut cream mixture into the soup pot, allowing it to simmer and thicken. Stir the chopped chicken back into the soup and add parsley. Taste, add salt and pepper as needed and serve.

Ingredients:

1)

unsalted butter : 2 tablespoon

2)

large sweet onion, chopped : 1

3)

chopped celery : 1 cup

4)

garlic cloves, peeled and minced : 6

5)

sliced mushrooms, mixed varieties : 6 cup

6)

chopped fresh rosmary : 1 teaspoon

7)

dried thyme : 1 teaspoon

8)

dry sherry : 0.33 cup

9)

boneless chicken breast : 1 lb

10)

chicken stock : 8 cup

11)

sea salt : 0.5 teaspoon

12)

black pepper : 0.25 teaspoon

13)

coconut cream : 0.66 cup

14)

arrowroot powder: 1 tablespoon

15)

chopped parsley: 0.25 cup

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