Description
A rich and creamy mushroom soup perfect for a keto diet, made with fresh mushrooms and heavy cream.
Ingredients
Scale
- 16 oz fresh mushrooms, sliced
- 1 cup heavy cream
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, melt the butter.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-6 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender (in batches if necessary) and blend until smooth, then return to the pot.
- Stir in the heavy cream and heat through for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Blend the soup longer for an extra creamy texture.
- Can substitute vegetable broth with chicken broth for a different flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Keto, Creamy Mushroom Soup, Healthy Eating, Low Carb Recipes, Keto Diet, Easy Recipes, Comfort Food, Mushroom Recipes, Soup Season, Deliciously Keto