Decadent Cream of Mushroom Soup (Low Carb)

When the weather gets cooler I start thinking about soup.  I remember when we were kids and would be home from school on a snow day, Mom would cook soup for lunch after we had spent the morning making snowmen and throwing snowballs at each other.  Nothing warms me up like the old soup does. 
I got the idea for this homemade cream of mushroom soup from a conversation on Sugar Free Sheila's facebook page, where someone asked about making the soup from scratch and she suggested sauteeing the mushrooms and adding cream.  And that's what I did!  It is quick, easy-peasy and way worth the few minutes it takes to make.

Ingredient amounts are approximate.  This really is a recipe where you can just throw things in the pan and not worry about measuring anything.

• 1 portabella mushroom cap or a handful of button mushrooms
• 1 garlic clove
• 1 or 2 Tbs butter
• 1 cup heavy cream
• salt and pepper to taste

I used a portabella mushroom cap.  Select nice, firm mushrooms.  Clean and chop them while the butter melts in the pan.  Chop or crush

the garlic and add it to the melted butter.  Once it is translucent and starts to brown, add the mushrooms.  Toss them to coat them with butter and go ahead and season with salt and pepper at this point.  Once the mushrooms soften but before they get mushy, add the cream.  Stir,heat through, and serve.