This keto mushroom soup is a wonderful alternative to store-bought cream of mushroom soup. It has a soothing, earthy flavor that is so nourishing and comforting!
Sauté onions and garlic in olive oil till translucent.
Add mushrooms, salt, and black pepper and stir for 5 minutes.
Add chicken stock, bouillon powder, cayenne pepper, and thyme.
Stir and scrape the browned bits.
Bring to boil and simmer for 10 minutes.
Mix in heavy cream and cream cheese.
Cook for 5 more minutes.
Blend with an immersion blender or pour into a regular blender.
Put back on the stove and adjust seasoning.
Simmer for 3- 4 minutes on low heat.
Make it in the instant pot
Sauté the onions and garlic in the instant pot on sauté mode.
Add the mushrooms, salt, and black pepper and cook for about 5 minutes, stirring often.
Add your chicken stock, bouillon powder, cayenne pepper, and thyme.
Set the instant pot to manual mode and set the pressure to 5 minutes. It will take a few minutes for the instant pot to come to pressure.
When the timer goes off, quick-release by turning the steam release knob from sealing to venting.
Switch the instant pot back to sauté mode.
Add the heavy cream and cream cheese and stir.
Let the soup simmer and thicken some more.
Blend using an immersion blender or regular blender.
Put back in the instant pot and adjust seasoning, if you wish.
Simmer for a few more minutes and serve.
Video
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Notes
This recipe serves 4 and contains 5 net carbs per serving. Each serving is 1 cup.
When blending this mushroom soup, you can make it smooth or chunky depending on your preference. What I like to do is blend half of it and pour it back into the mixture. The result is a semi-smooth mushroom soup with some chunks in it.
Omit the cayenne pepper if you want it less spicy.