Cream of mushroom soup is one of the tastier soups out there, but the canned ones all seem to have unnecessary carb-based thickeners added to them. It's really not that hard to make your own using whole food ingredients that are lower carb, and thus more keto-friendly.
Keto Browned Butter Cream of Mushroom Soup Recipe
Ingredients:
- 6 tbsp butter, unsalted
- 3 tablespoons yellow onion
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh thyme leaves
- 1lb mushrooms sliced
- 4 cups vegetable or chicken bone broth
- Himalayan pink sea salt and freshly ground black pepper (to taste)
- ½ cup heavy cream
Directions:
In a large pot, heat butter over medium heat until it begins to brown, around 3-4 minutes. Add onions and garlic and cook until fragrant. Add fresh herbs and cook one more minute.
Add mushrooms and stir to coat and saute until mushrooms are tender and lightly browned, around 4-5 minutes. Remove a few sliced mushrooms for garnish later.
Stir in stock and bring to a simmer. Cook 4-5 minutes more.
Transfer to a food processor or blender and blend in batches, if necessary. Alternatively, you can use an immersion blender straight in the pot if you have one. Blend until smooth.
Return to pot and stir in cream. Heat on low until warmed to serving temperature. Add to bowls and top with reserved sliced mushrooms and more fresh herbs (if desired). Serve immediately. If you would like to freeze it for later use, freeze it before adding the heavy cream. Then when you want to use it, simply thaw the soup, heat it up, then add the heavy cream once it's reheated. Doing it this way will prevent curdling.
Did you try this keto browned butter cream of mushroom soup recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
