Cream of Mushroom Soup


1/3 cup (70 grams) butter

8 ounces (226 grams) portabella mushrooms, sliced

8 ounces (226 grams) shitake mushrooms, sliced

3 cloves (9 grams) fresh garlic

3 teaspoons (9 grams) thyme, dried spice

2 teaspoons (6 grams) onion powder

8 ounces (226 grams) 36% heavy cream

8 ounces (226 grams) Functional Formularies Keto Formula




  1. Melt the butter over medium heat in a stockpot. Add the sliced mushrooms and sauté until tender. Add the garlic and spices to the mushrooms and sauté for 1 minute. 
  2. Add the cream and Functional Formularies Keto Formula to the mushrooms, stir to combine. Heat the soup mixture gently to warm, do not exceed 200 degrees.