Keto Mushroom Soup
This Keto Mushroom Soup is a creamy, low-carb, and rich dish perfect for those following a ketogenic or low-carb diet. With the natural umami flavors of fresh mushrooms, butter, and cream, it provides the comfort of a classic soup but without the carbs. Easy to make with simple ingredients, this soup is an excellent choice for a quick meal or a comforting appetizer.
Equipment
- Large Pot (1)
- Immersion Blender (optional, for smoother texture) – 1
- Knife (1)
- Chopping Board – 1
- Measuring Cups & Spoons: 1 set
- Ladle – 1
Ingredients
- Fresh Mushrooms – 8 oz 225 g, sliced
- Butter – 3 tbsp 45 g
- Heavy Cream – 1 cup 240 ml
- Vegetable or Chicken Broth – 2 cups 480 ml
- Garlic – 2 cloves minced
- Onion – 1 medium chopped
- Salt – ½ tsp or to taste
- Pepper – ¼ tsp or to taste
- Fresh Thyme optional – 1 tsp, chopped
- Fresh Parsley optional – 1 tbsp, chopped (for garnish)
Instructions
Sauté the Vegetables:
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 2-3 minutes.
Cook the Mushrooms:
- Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 7-10 minutes. Stir occasionally.
Add the Broth:
- Pour in the vegetable or chicken broth, bring the mixture to a simmer, and let it cook for 10-15 minutes, allowing the flavors to combine.
Blend the Soup:
- Use an immersion blender directly in the pot to blend the soup until smooth. If you prefer a chunkier soup, blend half of the mixture and leave some mushrooms intact.
Add Cream and Season:
- Stir in the heavy cream, then season with salt and pepper to taste. Simmer for an additional 5-10 minutes on low heat until the soup is creamy and heated through.
Serve:
- Ladle the soup into bowls and garnish with fresh thyme or parsley. Serve hot and enjoy!
Notes
- For a Thicker Soup: If you prefer a thicker consistency, reduce the amount of broth or add extra cream.
- Dairy-Free Option: Substitute the heavy cream with coconut cream or almond milk and use a dairy-free butter alternative.
- Freezing Tip: The soup can be frozen for up to 2-3 months. However, the texture of the cream may change when reheated, so stir it gently over low heat to bring it back to its creamy consistency.
- Flavor Variations: For added richness, you can add cooked bacon or chicken to the soup for more protein.