Keto Cream of Mushroom Soup
Throw out the can of Campbell's and try our keto cream of mushroom soup instead. Ours is made with fresh mushrooms and thickened with cream. Eat the soup as-is, use it in casseroles, or top grilled chicken or steak.
Equipment
Ingredients
- 4 tablespoons butter
- 1 white onion, diced
- 4 cloves garlic, minced
- 1½ pounds mushrooms, sliced
- 4 teaspoons thyme, dried
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- ½ teaspoon xanthan gum
- 4¼ cups beef broth
- 2 tablespoons sherry cooking wine
- 1 cup heavy cream
Instructions
- Warm butter in a saute pan over medium heat. Add onions and saute until they become translucent and soften. Then, stir in the garlic and cook for another minute.
- Add the mushrooms and cook for 5 minutes. Stir in xanthan gum and season with dried thyme, salt, and pepper.
- Deglaze with sherry cooking wine and beef broth; reduce to low-medium heat, cover, and cook for 10 minutes until the soup thickens.
- Uncover and remove the soup from heat; stir in the heavy cream to finish.
Notes
Cooking Tips:
- I prefer thick and creamy cream of mushroom soup. However, if you don't like the chunkiness of the mushrooms, use an immersion blender to smooth them out.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Cup | Calories: 143 kcal | Carbohydrates: 8 g | Protein: 7 g | Fat: 10 g | Sodium: 385 mg | Fiber: 3 g | Sugar: 4 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!