This Low Carb Creamy Mushroom Soup is a quick and delicious stovetop soup that can also easily be made in the Instant Pot or even a slow cooker.
Add butter to a large pot on medium heat.
When the butter has melted add onions and garlic.
Saute until soft and then add mushrooms, rosemary, and thyme.
Cook until mushrooms are soft.
Pour in chicken broth, salt, pepper and allow to boil.
Now, lower the heat and simmer the mushroom soup for 10-15 minutes.
Whisk arrowroot with heavy cream until smooth.
Add heavy cream into the soup and stir. Simmer soup until it has become thick.
Add parsley and if needed add more salt and pepper.