Keto Cream of Mushroom Soup
Loaded with flavor and big, plump mushrooms, this is home-cooked goodness at its tastiest!
Servings: 4 servings
- 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
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!
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