Creamy mushroom soup (High fat and low carb)
This Creamy Mushroom Soup is a Keto-friendly, gluten-free, and vegetarian recipe. It's rich, creamy, and full of flavor, making it a satisfying meal for those on a low-carb or ketogenic diet. Mushrooms are a great source of fiber, vitamins, and minerals, and the heavy cream in this recipe provides healthy fats that can help keep you full and satisfied. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
105 kcal
Protein
2 g
Carbs
9 g
Fat
7 g
Fiber
2 g
Ingredients
Onion Finely Chopped
0.5 medium cup (80g)
clove garlic
1 clove (3g)
Heavy Cream
1 cup (60g)
Vegetable Broth
4 medium bowl (1000g)
Dried thyme
1 tsp (2g)
Common salt
1 tsp (5g)
White Butter
1 tsp (5g)
Mushroom vegetable
1.5 Small bowl (150g)
Instructions
Preparation
Slice the mushrooms
Cooking Steps
In a large pot, melt butter over medium heat. Add onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
Add sliced mushrooms and sauté until they have released their moisture and are lightly browned.
Add vegetable broth and dried thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the mushrooms are soft and the broth has reduced slightly.
Remove from heat and let the soup cool for a few minutes.
Using an immersion blender or a regular blender, blend the soup until it is smooth.
Return the soup to the pot and add heavy cream. Heat on low heat until the soup is warmed through, but not boiling.
Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.