Keto Mushroom Soup

Name: Keto Mushroom Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: ¼ cup butter; 1 small onion; 2 celery ribs; 2 tablespoon fresh thyme leaves or 1.5 teaspoon dried; 1 bay leaf; 1.1 lbs / 500g white or brown chestnut mushrooms; 2 garlic cloves; 4 cup / 900ml chicken stock; ¼ cup / 60ml cream; salt and pepper to taste; 1 teaspoon olive oil; swirl of cream; 1 teaspoon fresh thyme; cracked black pepper

User Reviews

5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
262 kcal
Course
Main Course
Cuisine
British

Keto Mushroom Soup

Raiden Walker

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Simply the best keto mushroom soup! Creamy and tasty but without an overload of dairy cream. Flavoured with thyme and garlic, it’s a classic you’ll fall back on time and time again. I like to drizzle it with olive oil and herbs and serve with keto dinner rolls.

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Ingredients

Servings

¼ cup butter 55g, unsalted
1 small onion 60g
2 celery ribs 80 g
2 tablespoon fresh thyme leaves or 1.5 teaspoon dried 1.5g
1 bay leaf
1.1 lbs / 500g white or brown chestnut mushrooms cleaned and cubed
2 garlic cloves minced
4 cup / 900ml chicken stock
¼ cup / 60ml cream keeping a little back to drizzle on top or ¼ cup vegan feta for DF
salt and pepper to taste

To serve

1 teaspoon olive oil
swirl of cream
1 teaspoon fresh thyme
cracked black pepper to taste

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Instructions

Heat the butter in a large saucepan. Once hot add the onion, celery, thyme and bay leaf and fry on a medium heat for 2 minutes.
Add the mushrooms and garlic and cook for 5 - 7 minutes until golden brown.
Pick out about ¼ cup of mushrooms and place to one side for the topping. Add chicken stock and simmer for about 10 - 15 minutes.
Add cream and turn off the heat. Remove the bay leaf and transfer to a blender. Blitz until smooth. Taste and adjust seasoning to your liking.
Top with reserved mushrooms, swirl of cream, olive oil, cracked black pepper and fresh thyme.

Notes

1g net carbs per serving. Makes 4 cups of soup.
Tip: For maximum taste add ⅓ cup / 10g dried porcini mushrooms, soaked for 5 mins in hot water, washed and drained. Adds 1.6g net carbs per serve.
Store in the fridge for up to 4 days or freeze for up to 3 months.
If you are meal prepping a large batch that you plan to freeze, omit the cream in the recipe. Simply add 1 tablespoon of cream per serving after defrosting and before reheating. Cream can separate when frozen and create a grainy texture.