This Low-carb Keto Mushroom soup is a treat!
Hearty, silky, thick, and delicious, this low-carb soup is filling and comforting.
Using only a few wholesome ingredients, this recipe will make you forget about the canned cream of mushroom!
Although very forgiving on the mushrooms used, we would strongly recommend using fresh mushrooms.
Most accessible are brown and cremini mushrooms, but you can also use portobello, shiitake, or even wild mushroom mixes to boost the soup’s flavor. Also, highly recommend using fresh thyme to complement the mushroom flavor.
Garlic and onions are another two important ingredients used in this low-carb keto mushroom soup.
To add even more flavor to this hearty soup, we recommend caramelizing the onions before adding the mushrooms.
The recipe can be easily made vegetarian by swapping the chicken stock with vegetable stock. A splash of wine or lemon juice can also be added to brighten up the flavors.
This low-carb keto mushroom soup recipe not only is a crowd-pleaser but also makes a great prep meal.
The recipe can be doubled or even tripled and stored in air-tight containers in the freezer for up to 3 months. Just make sure you portion it before freezing, so you have a ready meal within reach on cold days.
The soup can be eaten on its own or served next to some cauliflower rice.
– HOW TO-
Melt butter in a large saucepan;
Add onion and garlic and cook until translucent;
Add the mushrooms together with thyme and cook until brown;
Add chicken broth and cream cheese to the pot, and cook until the cream cheese melts;
Add heavy cream and season to taste with salt, pepper, and cayenne;
Simmer for 15 minutes and serve warm.
Low carb Keto Mushroom Soup Recipe
Ingredients
- 1/2 stick butter
- 12 ounces mushrooms sliced
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 1 sprig of fresh thyme
- 4 cups chicken broth
- 3 ounces cream cheese
- Salt and pepper to taste
- pinch of cayenne pepper
- 1 cup heavy cream
- crunchy bits of bacon on top optional
Instructions
- Melt butter in a large saucepan;
- Add onion and garlic and cook until translucent;
- Add the mushrooms together with thyme and cook until brown;
- Add chicken broth and cream cheese to the pot, and cook until the cream cheese melts;
- Add heavy cream and season to taste with salt, pepper, and cayenne;
- Simmer for 15 minutes and serve warm.
