Keto Creamy Mushroom Soup

5 from 3 votes

This creamy keto mushroom soup is the perfect comfort food for cold snowy days when you just want to snuggle up in front of the fire.

Course Appetizer

Cuisine Keto

Keyword keto dinner, keto soup

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 146.55kcal

Author Tara Wright

Equipment

4 to 6 quart heavy bottomed saucepan with cover
Wire whisk
Immersion Blender or Food Processor or Blender

Ingredients

Making The Soup

4-6 cups fresh whole mushrooms (12-16 ounces)
½ cup onions finely minced
4 tbsp butter
2 tsp xanthan gum
5 ½ cups hot water or vegetable stock
½ cup heavy whipping cream
2-3 tsp salt
1 tbsp dried basil
1 tsp white pepper

Finishing The Soup

½ cup heavy cream
2 tbsp butter
2-3 tbsp dried or fresh parsley
salt to taste
Ground Black Pepper to taste

Instructions

Making The Soup

Melt the butter in the bottom of a 4-6 quart heavy bottomed saucepan or pot.
In the meantime, heat 5 ½ cups water to boiling using your microwave, stovetop or an electric kettle. Keep hot until needed in a few steps.
Add ½ cup finely minced onions to the melted butter and cook slowly for 6-8 minutes until onions are tender but not browned.
While stirring with a wire whisk, sprinkle in 2 tsp xanthan gum, whisking the entire time so it doesn’t clump.
Gradually whisk in ½ cup hot water, adding the remaining 5 cups of water ½ cup at a time. Then add cream, salt, white pepper and basil. Allow to simmer while you prepare the mushrooms.
Trim and wash your mushrooms. Then, chop them into roughly 1 inch cubes. Follow one of the methods below to puree your mushrooms into your soup base.
Immersion Blender: Perhaps the easiest method, simply add your mushrooms to your pot and use your immersion blender to blend them into your soup. Puree to the desired consistency.
Food Processor or Blender: Remove a few cups of the soup base and put it into the base of your machine. Add mushrooms and puree until they are the desired consistency. Add the blended mushroom mixture back into your pot of soup base and stir to combine.
Simmer the soup, partially covered for 25 minutes, stirring every few minutes.

Finishing The Soup

Remove from heat and stir in ½ cup heavy whipping cream, 2 Tb butter and 2 Tb dried parsley
Taste and season to taste with salt and white pepper.

Video

Notes

This soup is delicious served both hot or cold. If you wish to reduce the fat content, you can skip adding the cream and butter at the end, but we find it adds just the right balance to this creamy soup.

Note: If using vegetable stock or chicken stock you will want to decrease the amount of salt in the recipe and adjust to taste based on the sodium content of the stock you are using.

Nutrition