Keto Cream of Mushroom Soup

1-1/2  cups		Chicken Bone Broth
1-1/2  teaspoons		minced garlic
1-1/2  teaspoons		dried thyme or 3 4 sprigs fresh thyme
1-1/2  teaspoons		Salt
1-1/2  teaspoons		Pepper
3/4  cup		heavy whipping cream
10-1/2  cups		Mushrooms - Fresh, Sliced

Tip: Click on the ingredient links to learn the nutritional information for all the Keto Cream of Mushroom Soup ingredients. The serving size for any ingredient in Keto Cream of Mushroom Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place all ingredients except finishing cream into the Inner liner of your Instant Pot.
Set the Instant Pot at High pressure for 10 minutes. When cook time is complete, allow the pot to sit undisturbed for 10 minutes and then release any remaining pressure.
Open the lid and use an immersion blender to purée the soup leaving some mushroom pieces whole for texture.
Pour in the cream, stir well, and serve.

Recipe Notes

Omit the Jalapeno pepper if you want a traditional cream of mushroom soup.
Note this soup tastes FANTASTIC when served chilled as well. Just make ahead of time and serve as a cold soup which is perfect in summer.