Need a cold weather favorite homemade soup in less than 30 minutes? Keto Cream of Mushroom Soup is better than brand name soup! A perfect low carb soup option that’s easy to make! Sit down this season with a hot, savory and buttery Cream of Mushroom Soup!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- 1 tbsp Butter
- ½ cups Chopped onions
- 2 cloves minced garlic
- 8 ounces, weight Mushrooms (Baby Bellas), finely chopped
- 4 cups Chicken broth
- 1 cup Heavy cream
- ½ teaspoon Xanthan gum
- Salt and pepper to taste
Preparation
Heat the butter in a heavy saucepan over medium heat. Add onions and cook until soft, about 5 to 8 minutes.
Add the chopped garlic and mushrooms and continue cooking for another 5 minutes. Add chicken broth, heavy cream and sprinkle xanthan gum on top and whisk. Bring to a boil for a few minutes to thicken.
If you want a completely smooth soup, you can blend it thoroughly in a food processor, or you can blend half the soup if you want it to have some texture. You can also use an immersion blender directly in the pan, just be careful of the hot soup!
Season with salt and pepper to taste.
Remarks:
• I like to use a food processor to finely chop the mushrooms
• For the mushroom filling, I saved a few mushrooms and thinly sliced them, then cooked them until crispy in a little oil.
Nutrition per serving: Calories: 281 kcal, Carbohydrates: 6 g, Protein: 9 g, Fat: 22 g, Saturated fat: 14 g, Fibre: 1 g, Sugars: 4 g
