Keto Mushroom Soup

Keto Mushroom Soup

You can turn a simple meal into a warm memory by this rich and satisfying keto mushroom soup . You will love it with a simple green salad. It’s a perfect meal in these colder months which is not only rich but sustaining. It will definitely help everyone through those tough dieting grind days.

  • PREP TIME15 mins
  • COOK TIME30 mins
  • TOTAL TIME45 mins
  • COURSEMain Course
  • CUISINEAmerican
  • CALORIES445 kcal

Keto Mushroom Soup Ingredients

  • 1 lb sliced fresh mushrooms
  • 1 yellow onion, finely chopped
  • 4 tablespoons butter
  • 2 teaspoons dill weed
  • 1 tablespoon Hungarian paprika
  • 2 teaspoons sea salt
  • 2 1/2 cups bone broth, chicken preferred
  • 3/4 cup heavy cream
  • 2 tablespoons keto thickener of choice —
  • Freshly ground black pepper
  • 2 tablespoon fresh lemon juice
  • Dry mushroom slices or parsley for garnish

Keto Mushroom Soup Steps

  1. Take a soup pot and melt the butter in it.
  2. Put onions, as the butter bubbles. Sauté until the onions begin to brown. Do take care that they do not get burn.
  3. Add the mushrooms, stir, and heat for about 5 mins.
  4. Add the dill, paprika, salt, and broth. Mix well.
  5. Lower the heat and simmer for 15-20 mins.
  6. Take a small bowl and mix the cream and the thickener. To make sure there are no lumps by stirring.
  7. Gradually put cream mixture to the soup, stirring all the while. Continue to stir for another 2 mins while the soup thickens. Add lemon juice. Do not boil.
  8. Make any necessary adjustments on the thickness. To thin it down put more broth, and to thicken it add cream and thickener .
  9. When the soup is ready, adjust for salt and pepper.
  10. Serve with freshly ground pepper.

Nutrition Facts

Amount per serving.
  • Calories233.5
  • Fat21.2g
  • Protein5.7g
  • Total Carbs7.6g
  • Net Carbs6g
  • Fiber1.6g
  • Sugar

Leave a Comment