Description
This easy keto mushroom soup is the best low carb cream of mushroom soup substitute! Warm up with a bowl of this delicious and creamy soup on a cold night or use it as your new secret weapon to make your favorite casserole recipes low carb!
Ingredients
Scale
- 1 Pound Sliced Mushrooms (Fresh Brown, Cremini or Chanterelle Mushrooms – Or a combination of all)
- 4 Cups Low Carb Chicken Stock
- 1 Small Onion – Finely Chopped
- 4 Tablespoons Butter
- 2 Crushed Garlic Cloves
- 2 Leeks (Chopped)
- 1/2 – 1 Cup Heavy Whipping Cream
- 1–2 Sprigs of Fresh Thyme or 1 Teaspoon of Dried Thyme (Optional)
- 1 Tablespoon Francesco Rinaldi Sherry Cooking Wine (Optional)
Instructions
- Start by rinsing & slicing the mushrooms & set aside
- Finely Chop 1 Small Onion & 2 Leeks
- Heat 2 Tablespoons of butter in a large skillet
- Add in chopped onion & leeks & cook over medium-high heat until the onions appear clear & soft
- Next, add in garlic & cook for 1 minute
- Add mushrooms & the remaining (2 Tablespoons) butter & Thyme
- Cook for another 5 minutes until mushrooms are coated in butter & appear soft
- Add the (Optional) Sherry Cooking Wine & cook for one minute
- Stir in the low carb chicken stock & increase heat. Bring to a simmer & cook for around 8 minutes
- Finally, add in the heavy whipping cream & cook for another 3 minutes
- Last Step: Use an Immersion blender to puree until smooth and creamy or use a blender to puree in batches
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American