Keto Mushroom Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
262 kcal
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Course
Main Course
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Cuisine
British
Keto Mushroom Soup
Description
This soup begins by gently frying onion, celery, thyme, and bay leaf in butter to build a flavorful base. Cubed chestnut mushrooms and garlic are then cooked until golden brown to enhance their earthiness. Some mushrooms are set aside to top the finished soup.
Chicken stock is added and the mixture simmers, allowing the flavors to meld and the mushrooms to soften. After removing the bay leaf, cream is stirred in, and the soup is pureed until smooth and velvety.
The serving is garnished with the reserved mushrooms, a cream swirl, a drizzle of olive oil, fresh thyme, and cracked black pepper for contrast. This soup makes a comforting low-carb option and can be adjusted with additional dried porcini mushrooms to intensify the flavor.
It can be stored refrigerated for several days or frozen for longer storage. When freezing, omit cream until reheating to prevent separation. This approach maintains texture and flavor.
Ingredients
- ¼ cup butter 55g, unsalted
- 1 onion 60g, small
- 2 celery 80 g, ribs
- 2 tablespoon thyme 1.5g, fresh leaves or 1.5 teaspoon dried
- 1 bay leaf
- 1.1 lbs / 500g Chestnut mushroom cleaned and cubed, white or brown
- 2 garlic minced, cloves
- 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 to taste
- black pepper to taste
To serve
- 1 teaspoon olive oil
- cream swirl
- 1 teaspoon thyme fresh
- black pepper to taste, cracked
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
- Adding dried porcini mushrooms soaked and drained enhances mushroom flavor and adds about 1.6g net carbs per serving.
- Store leftover soup in the fridge for up to 4 days or freeze for up to 3 months.
- If freezing, omit cream when preparing and add cream after thawing before reheating to avoid grainy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 250g | |
| Calories | 262kcal | 13% |
| Total Carbohydrates | 7.1g | 2% |
| Protein | 9.2g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 13.1g | 66% |
| Fiber | 2g | 8% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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