Keto Cream of Mushroom Soup
This keto cream of mushroom soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a combination of fresh mushrooms, onion, garlic, and thyme, and is simmered in chicken broth until the mushrooms are tender. The soup is then finished with heavy cream and Parmesan cheese for a rich and creamy texture. This soup is a great way to get your daily dose of vegetables, and it is also a good source of protein and healthy fats.
Cream of mushroom soup has been a staple of American cuisine for decades, but it's not exactly known who invented it. Some say it was a French chef who brought the recipe to the United States in the late 1800s. Others say it was an American housewife who came up with the idea of adding cream to mushroom soup in the early 1900s. Regardless of its origins, cream of mushroom soup quickly became a popular dish in the United States, and it remains a favorite today. This keto cream of mushroom soup is a healthier version of the classic dish. It is made with a combination of fresh mushrooms, onion, garlic, and thyme, and is simmered in chicken broth until the mushrooms are tender. The soup is then finished with heavy cream and Parmesan cheese for a rich and creamy texture. This soup is a great way to get your daily dose of vegetables, and it is also a good source of protein and healthy fats.
Keto Cream of Mushroom Soup Keto Cream of Mushroom Soup Keto Cream of Mushroom Soup Keto Cream of Mushroom Soup
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
  • 3 tablespoons butter
  • 6 cups fresh mushrooms (such as cremini, button, or oyster), sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Melt butter in a large pot over medium heat.
  2. Add mushrooms, onion, and garlic and cook until softened, about 10 minutes.
  3. Stir in thyme and cook for 1 minute more.
  4. Add chicken broth and bring to a simmer.
  5. Reduce heat and simmer for 30 minutes, or until mushrooms are tender.
  6. Use an immersion blender or transfer to a regular blender and puree until smooth.
  7. Return soup to the pot and add heavy cream and Parmesan cheese.
  8. Simmer for 5 minutes more or until heated through.
Why It Works
  • The combination of fresh mushrooms, onion, garlic, and thyme gives this soup a rich and flavorful base.
  • Simmering the soup for 30 minutes allows the flavors to meld and the mushrooms to become tender.
  • Using an immersion blender or regular blender to puree the soup creates a smooth and creamy texture.
  • Adding heavy cream and Parmesan cheese to the soup gives it a rich and decadent flavor.