Keto Cream of Mushroom Soup
Loaded with flavor and big, plump mushrooms, this is home-cooked goodness at its tastiest!
Servings: 4 servings
Calories: 370kcal
Equipment
Ingredients
- 1 tbsp avocado oil
- 1 cup diced onion
- 1 cup diced celery
- 1 tsp minced garlic
- 4 cups chicken broth
- 2 tbsp butter
- 1 pound mushrooms
- 1/2 cup white wine
- 1/2 tsp dried thyme
- 1 cup heavy cream
- 1/4 tsp xanthan gum optional
Instructions
- Heat the oil in a skillet and add the celery, onion, and garlic when hot. Cook over medium heat until transulcent, about 5 minutes.
- Transfer this mixture to a soup pot and add the broth and simmer for 10 minutes. After simmering, use a blender or immersion blender to puree the mixture. Return it to the soup pot and add the dried thyme.
- Meanwhile, sautee the mushrooms in the butter until they have given up all their liquid and start to caramelize. Remove the mushrooms and set aside. Over medium-high heat, deglaze the pan with the white wine.
- Add the mushrooms and juices from the skillet to the pot with the pureed vegetables. Simmer over very low heat for 15 minutes.
- Turn off the heat, add the cream and thicken with xanthan gum (optional). Serve and enjoy!
Nutrition
Serving: 1cup | Calories: 370kcal | Carbohydrates: 12g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 967mg | Potassium: 745mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1173IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 1mg | Net Carbohydrates: 10g