Keto cream of mushroom soupy might not be your typical idea of a great side dish, but as they say, don’t knock it until you try it!
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Keto Cream of Mushroom Soup
Yield: 2 servings
Cook Time: 20 minutes
Total Time: 20 minutes
Keto cream of mushroom soupy might not be your typical idea of a great side dish, but as they say, don't knock it until you try it!
Ingredients
- 4 cups chicken stock
- 1 package sliced mushrooms
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup butter
- 1/3 cup heavy whipping cream
- 1/4 cup onion, minced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- pink Himalayan salt, to taste
- fresh ground black pepper, to taste
Instructions
- In a large pot, melt butter
- Add mushrooms and saute
- Season with salt and pepper and remove a small number of the mushrooms; keep to the side
- Add onion and garlic; saute
- Add thyme, chicken stock, and heavy cream to the pot and bring to a low boil, then reduce heat
- Simmer until mushrooms are tender
- Grab your immersion blender and blend soup until smooth and creamy
- Ladle and serve!
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Nutrition Information
Yield 2Amount Per Serving Calories 523Total Fat 55gCarbohydrates 6gProtein 4g
Could this be used as the base for recipes like tuna noodle casserole that calls for a can of condensed cream of mushroom soup?
I’d use a substitute for the noodles if it could!
It should work as a base for other recipes, yes. Let me know if you try it.
can this soup be frozen
Monica,
I would love to give you an answer, but this is not something I have personally tried myself. I can’t see why it couldn’t be frozen, but I can’t verify that.
I was wondering the same thing, but I’m concerned about freezing the cream. Normally things with dairy in them don’t freeze that well. Having said that I think I’ll cook up a double batch and freeze half of it.