Creamy Mushroom Soup

This comforting mushroom soup is rich, creamy, and full of earthy flavors. It’s keto-friendly, easy to make, and can be enjoyed as a light lunch or dinner. Pair it with a slice of keto bread for a delicious, low-carb meal!

Ingredients:

  • 4 tbsp butter – Use olive oil or vegan butter if preferred.
  • ½ medium onion, finely chopped
  • 2 garlic cloves, minced
  • Salt & pepper – To taste.
  • 10 oz mushrooms, sliced – A mix of portobello and shiitake mushrooms works great here.
  • 4 cups chicken or vegetable broth – Use a high-quality broth for the best flavor. Beef broth can also be used for a deeper taste.
  • 1 cup heavy cream – Can be replaced with full-fat coconut milk for a dairy-free option.
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh thyme – Dried thyme can also be used.
  • Optional: A dash of white wine or sherry to enhance the flavors.

Instructions:

Step 1: Cook the Aromatics
  1. In a large pot or dutch oven, melt 2 tablespoons of butter over medium heat.
  2. Add the chopped onion and a pinch of salt. Cook for 5-7 minutes until the onions are soft and translucent.
  3. Stir in the minced garlic and thyme, cooking for another 30 seconds until fragrant.
Step 2: Cook the Mushrooms
  1. Add the remaining 2 tablespoons of butter and let it melt.
  2. Stir in the sliced mushrooms. Season with salt and pepper to taste.
  3. Cook the mushrooms for 5-7 minutes, until they release their moisture and start to brown.
Step 3: Add Broth and Simmer
  1. Pour in the 4 cups of broth and bring the mixture to a simmer.
  2. Reduce the heat and let the soup simmer for 10-15 minutes, allowing the mushrooms to fully soften and the flavors to meld.
Step 4: Blend for Creaminess (Optional)
  1. If you prefer a smoother soup, use an immersion blender to blend part or all of the soup until it reaches your desired consistency. Leave some mushroom pieces whole if you like more texture.
  2. For a chunkier soup, skip the blending step.
Step 5: Add Cream and Finish
  1. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let the soup gently simmer for another 3-5 minutes.
  2. Taste and adjust seasonings, adding more salt, pepper, or Dijon as needed.
Step 6: Serve and Enjoy
  1. Ladle the soup into bowls and garnish with fresh thyme, a drizzle of cream, or some sautéed mushrooms for an extra touch.
  2. Serve with keto bread, a green salad, or on its own for a cozy, delicious meal!

Tips:

  • Blending options: If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to let it cool slightly to avoid splashes.
  • For extra flavor: Add a splash of white wine or sherry before simmering to enhance the depth of flavor.
  • Storage: This soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid separation.

Nutritional Information (per serving):

  • Calories: 210 kcal
  • Carbohydrates: 7g
  • Protein: 5g
  • Fat: 18g
  • Fiber: 1g
  • Net Carbs: 6g

Let me know if you’d like further adjustments!