Saint George’s mushroom (Tricholoma mongplicum)
How to make Cream of Mushroom Soup_Ketogenic Version
Sliced mushrooms, shrimp balls cut in half, bacon cut into small pieces
Cook butter in a saucepan over low heat until melted
Pour in the mushrooms, bacon and shrimp balls and pour in the light cream. Add a little salt and a small cup of water. Depending on how thick you like it, you can add more or less water.
Bring to a boil and simmer on low heat for 3-5 minutes, being careful not to jump the pan. That’s ok-.