Mushroom, Beef and Spinach Cream Soup (photos)

This might be the best soup I have ever come up with. There are probably identical recipes out there, but this one is mine, developed today. A bonus is that it is a Keto recipe

Mushroom, Beef and Spinach Cream Soup

Ingredients:

- 1 cup ground beef meatballs (formed small and cooked from frozen)
- 4-ounces (1 small package) mushrooms (any variety)
- 2 cups baby spinach
- 2 ounces cream cheese
- 2 Tablespoons Sour Cream
- 1/4 cup, heavy cream
- 1/2 Tablespoon Almond flour
- 1/2 teaspoon Garlic Salt
- 1/4 teaspoon Black Pepper
- Salt to taste (did not need any)
- 1 Beef bouillon cube
- 1 Mushroom bouillon cube
- 1 Tablespoon sliced onion
- 1 Tablespoon Olive oil



Directions:

1. Prep onion, slice mushrooms. Dice mushroom stem trimmings to add to bouillon





2. Place bouillon cubes in 2 cups water add chopped mushroom stems and microwave until the water boils. Set aside until needed.







3. Lightly coat meatballs with almond flour seasoned with garlic salt and black pepper.



4. Brown the meatballs in 1 Tablespoon olive oil and set aside.











5. Sauté the mushrooms and onion, with a little black pepper, in the renderings from cooking the beef. You want them to be dry and browned.







6. Return the cooked meatballs to the pan, and add cream cheese and sour cream.



7. Add bouillon broth and stir until uniform.





8. Add spinach and cook until wilted.





9. Add heavy cream and return soup to a low simmer.







10. The soup is ready to serve.












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