Keto Creamy Mushroom Soup Recipe
Dive into a bowl of this rich and keto-friendly Creamy Mushroom Soup! With earthy mushrooms, aromatic herbs, and a silky cream finish, this comforting dish is perfect for chilly days or as a sophisticated starter for dinner parties.
Equipment
- Wooden spoon
- Large saucepan
- Blender
- Measuring cups
- Chef’s knife
- Cutting board
Ingredients
- 2 tbsp fresh thyme leaves or 1.5 teaspoon dried 1.5g
- Salt and pepper to taste
- 2 garlic cloves minced
- 4 cup chicken stock
- 1 small onion
- ¼ cup butter 55g, unsalted
- ¼ cup cream keeping a little back to drizzle on top or ¼ cup vegan feta
- 1.1 lb white or brown chestnut mushrooms cleaned and cubed
- 1 bay leaf
- 2 celery ribs
Instructions
- Heat butter in a large saucepan over medium heat.
- Add onion, celery, thyme, and a bay leaf; sauté for 2 minutes.
- Stir in mushrooms and garlic; cook for 5–7 minutes until golden brown.
- Remove about ¼ cup of mushrooms for topping and set aside.
- Pour in chicken stock; simmer for 10–15 minutes.
- Stir in cream and turn off the heat.
- Remove the bay leaf.
- Transfer the soup to a blender and blend until smooth.
- Taste and adjust seasoning with salt and pepper.
- Serve with reserved mushrooms, a swirl of cream, olive oil, black pepper, and fresh thyme.
Notes
- Substitute chicken stock with vegetable stock.
- Add less chicken stock or simmer longer to reduce.