Keto Cream of Mushroom Soup - Low Carb Recipe
Servings: 6
Ingredients
- 3 tablespoons butter, divided
- 16 ounces mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- 1 ½ cups heavy cream
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon white pepper, to preserve soup color
- 3 teaspoon chopped thyme, fresh, plus extra for garnish
- parsley, optional, for garnish
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Stir in mushrooms and cook for 10 to 15 minutes or until most of their moisture has been released and reduced.
- Remove a third of the mushrooms from the pan.
- Add the rest of the butter, garlic and onion to the pan and saute for about 2 minutes.
- Pour in the heavy cream and stir to mix thoroughly.
- Use an immersion blender to puree the soup. Alternatively, you can pour the soup into a traditional blender, see note above.
- Return the puree to the pan and add in reserved mushrooms and the chicken broth.
- Stir in salt, pepper and fresh thyme.
- Allow the soup to simmer for about 20 minutes or until it has thickened.
- Serve hot and garnish with parsley leaves and thyme sprigs, if desired.
Notes
For even thicker soup, blend in a 1/4 teaspoon cream of tartar or xanthan gum when you puree the soup. If you love mushrooms, don't be afraid to saute extra and add them in at the end.
Nutrition
Calories: 282kcalCarbohydrates: 7gProtein: 4gFat: 28gFiber: 2gNet Carbohydrates: 4g