Keto Cream of Mushroom Soup
This creamy Keto Mushroom Soup is a delicious low-carb, high-fat meal. Perfect for a cold winter day, this soup is easy to make and can be customized with your favorite toppings. Gluten-free, dairy-free, and vegan options available.
Servings: 4 serves
Calories: 439kcal
Ingredients
- 3.5 ounces Butter
- 3 ounces Leek sliced
- 4 cloves garlic roughly chopped
- 1 pound mushrooms quartered
- 3 tablespoons tamari
- 25 fluid ounces chicken stock
- 7 ounces Heavy Cream
- 1 teaspoon Pepper
- 1 tablespoon Butter optional
- 4 ounces mushrooms sliced, optional
- 1 pinch Salt optional
Instructions
- In a large saucepan, place the butter, leek and garlic and saute over medium heat.
- When the leek has softened, add the quartered mushrooms and stir, continue to cook for 2 minutes.
- Add the tamari and chicken stock and simmer for 15-20 minutes.
- Remove the saucepan from the heat and add the cream and pepper.
- Blend together using an immersion or stick blender until all ingredients are pureed.
- If using the optional ingredients; place the butter and salt into a non stick frying pan over high heat.
- Add the sliced mushrooms and saute for 3-5 minutes until cooked through.
- Ladle the soup between bowls and garnish with the sauteed mushrooms before enjoying!
Notes
[nutrition-label]
STORING: Store in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 200g | Calories: 439kcal | Carbohydrates: 8g | Protein: 8g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 129mg | Sodium: 1216mg | Potassium: 576mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 1.4mg
