Melt the butter in a big pan before adding the chopped onions. Saute them until golden brown, but not caramelized.
Add the chopped mushrooms at that time and cook for about 15 minutes until all juices have been released.
Add the chopped garlic and continue to cook about 5 minutes giving time for the garlic to bloom.
Then add the broth. I used "Kettle and Fire" brand chicken bone broth with the lion's main mushrooms and I must say, I'll never use anything else for this recipe.
You'll want to blend up some of the mushrooms with a stick blender if you have one. If you don't have a stick blender simply remove half of the mushrooms and blend them up the old fashioned way before returning them to the pan. Or you can leave it chunky too! After all, you are the chef in your keto kitchen.
In a bowl, whisk the arrowroot, milk and heavy cream together before adding to the pan. Stir to combine.
Within a few minutes you'll have yourself the best cream of mushroom soup you've ever tasted.
