Keto Creamy Polish Mushroom Soup with Sautéed Garlic Zucchini Noodles

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups chopped wild mushrooms (such as porcini, chanterelle, or morel) 4 cups low
• carb chicken broth 1 cup heavy whipping cream 1 tablespoon butter 1 teaspoon garlic powder Salt and pepper to taste 2 large zucchinis, spiralized into noodles 3 cloves garlic, minced 1 tablespoon olive oil Fresh parsley for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add mushrooms and sauté until they release their moisture and start to brown.
2. Stir in garlic powder, salt, and pepper. Cook for 1 2 minutes.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow flavors to meld together.
4. Gradually add heavy cream to the soup, stirring continuously until fully incorporated. Lower the heat and let it simmer for another 5 minutes.
5. While the soup is simmering, heat olive oil in a separate pan over medium heat. Sauté minced garlic for 30 seconds, then add spiralized zucchini noodles. Cook until they're al dente, seasoning with salt and pepper to taste.
6. Serve the soup hot, topping each bowl with sautéed zucchini noodles and a sprinkle of fresh parsley.

Chef’s Insight

This keto-friendly Polish dish is perfect for those seeking comfort food without compromising their dietary needs. The combination of creamy mushroom soup and sautéed zucchini noodles creates an elegant, satisfying meal that can be easily adapted to various dietary restrictions.

Notes

Feel free to experiment with different mushroom varieties and herbs for unique flavor combinations. The dish is also easily adaptable for those following low-carb or keto diets.