Keto Mushroom Soup

22 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: British

Diet: Diabetic, Gluten Free

Servings:

Calories: 262kcal

Author: Katrin Nürnberger

Ingredients

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 white or brown chestnut mushrooms 500g, cleaned and cubed
2 garlic cloves minced
4 cup chicken stock 900ml
¼ cup cream 60ml, 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

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

5.1g 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.

Nutrition