Ingredients 🛒
For the Soup:
2 tbsp butter 🧈
1 tbsp olive oil 🫒
1 small onion, finely chopped 🧅
2 garlic cloves, minced 🧄
12 oz fresh mushrooms, sliced (button, cremini, or a mix) 🍄
3 cups chicken or vegetable broth
1 cup heavy cream
1/4 tsp dried thyme
1/4 tsp smoked paprika
Salt and freshly ground black pepper to taste 🧂
For Garnish:
Fresh parsley, chopped 🌿
Extra cream for drizzling
Instructions 📝
Sauté the Vegetables:
Heat butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the pot and sauté for 8–10 minutes until they release their moisture and become golden brown.
Simmer the Soup:
Pour in the chicken or vegetable broth, and add the dried thyme, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes.
Blend the Soup:
Using an immersion blender, puree the soup until smooth, or leave some chunks for texture. Alternatively, transfer the soup to a blender in batches and blend until desired consistency is achieved.
Add Cream:
Return the soup to the pot if using a blender. Stir in the heavy cream and heat through for 2–3 minutes, but do not let it boil.
Serve:
Ladle the soup into bowls, garnish with chopped parsley and a drizzle of cream, and serve warm.
Serving Suggestions 🌟
Pair with keto-friendly bread or crackers for a hearty meal.
Serve as a starter before a main course like grilled chicken or steak.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Hashtags 📲
#KetoMushroomSoup #LowCarbComfortFood #HealthyEating #CreamySoup
