Creamy Mushroom Soup

Why This Is Strictly Keto

Cream of mushroom soup is traditionally thickened with a flour-based roux. This version gets its body by pureeing part of the soup itself, then finishing with real heavy cream — butter, onion, garlic, mushrooms, broth and cream, nothing else.

Ingredients

• 3 tablespoons butter
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 lbs cremini or button mushrooms, sliced
• 4 cups chicken broth
• 1 teaspoon fresh thyme leaves
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh chives, chopped, for garnish

Instructions

1. Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the onion and cook 4-5 minutes until softened. Stir in the garlic and cook 1 minute until fragrant.

2. Cook the mushrooms: Add the mushrooms and cook 8-10 minutes, stirring occasionally, until they’ve released their liquid and started to brown.

3. Simmer: Pour in the chicken broth and thyme. Bring to a simmer and cook 15 minutes.

4. Blend: Transfer about half the soup to a blender and puree until smooth (or use an immersion blender directly in the pot for a few pulses). Return the puree to the pot for a soup that’s creamy but still has texture.

5. Finish: Stir in the heavy cream, season with salt and pepper, and simmer 5 minutes more without letting it boil.

6. Serve: Ladle into bowls and garnish with fresh chives.

Nutritional Info (per serving, approximate)

Tips

• Wipe mushrooms clean with a damp paper towel rather than rinsing them — they soak up water and won’t brown as well.
• For an even richer flavor, brown the butter slightly before adding the onion.
• Blend more of the soup for a silkier texture, or less for a chunkier, rustic bowl.