Cream of Mushroom Soup (Keto)

Heat oil and butter in large pot over medium-high heat.

Add onions and sauté until translucent.

Add mushroom and cook until almost all water is evaporated.

Add garlic and continue to cook until all moisture is evaporated.

Add wine to deglaze.

Add cream, cream cheese, broth, 1 tbsp of parsley, thyme, and salt & pepper.

Bring to a light boil and reduce heat to simmer for 15-20 minutes.

With an immersion blender blend until smooth consistency. 

Continue to reduce until desired thickness.

Serve in bowl and garnish with fresh parsley.