Keto Cream of Mushroom Soup
This restaurant-quality low-carb keto cream of mushroom soup is easy to make and simply delicious. The creamy texture with sherry creates a rich velvety mushroom soup that is so much better than any Campbell’s condensed version you can buy.
Equipment
- Immersion Blender
Ingredients
- 2 tablespoon salted butter (olive oil for vegan)
- 3 C cremini or baby portabello mushrooms chopped
- 1 tablespoon minced dry onion
- 1 clove garlic equal to 1 teaspoon minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon celery salt
- 2 C Vegan Mushroom Broth https://theshortordercook.com/vegan-mushroom-broth/
- 1 C heavy whipping cream (coconut milk for vegan)
- 4 oz full-fat cream cheese (omit or use a vegan cream cheese)
- 1 tablespoon sherry
Instructions
- In a medium-sized pot melt the butter (or olive oil if you want this vegan) on medium heat. Next, add all the ingredients through the celery salt. Saute for about 5 minutes, stir occasionally.
- Measure out your broth and add that slowly to the pot. Turn the heat up to medium-high and bring the soup to a boil. Then lower down to low and let the soup simmer for 15 minutes.
- Next, add the cream cheese and heavy whipping cream (or just use coconut milk if you want this recipe to be vegan) to the soup. Add the sherry also. Bring the heat up to medium so the cream cheese can start to melt into the other ingredients. Stir to help combine. Once the cream cheese is smooth and the soup is warmed throughout, bring it back down to low and let simmer for 5 minutes.
- Once heated through, remove the pot from the stove. Using an immersion blender, blend for a few minutes until it is the consistency you like. I like mine mostly smooth with only a few larger bits of mushroom left. Doing this will bring the temperature of the soup down a bit and cool it off.
- Return the pot to the stove to get it warmed back up to your desired temperature.
- To serve, ladle into bowls and top with fresh herbs if desired. ENJOY!
- Store in an air-tight container. It will keep for up to 4 days in the refrigerator. Read above for more information about storing it, including how to freeze cream of mushroom soup.
Nutrition
Calories: 252kcalCarbohydrates: 6gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 74mgSodium: 707mgPotassium: 244mgFiber: 0.3gSugar: 3gVitamin A: 1123IUVitamin C: 1mgCalcium: 57mgIron: 0.3mg
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