This keto cream of mushroom soup is made with fresh ingredients and has only 5 net carbs per serving. It can be made in under 30 minutes, and it tastes unbelievably delicious. You will never reach for the canned stuff again, once you try this flavorful and healthy keto cream of mushroom soup recipe.
Course Soup
Cuisine American
Keyword cream of mushroom, keto, soup
Total Time 30 minutesminutes
Servings 4
Calories 170kcal
Author Lilian Boukheir
Equipment
Wooden Spatula
Non-stick large pot
Cutting board
Chef's knife
Garlic Press
Handheld immersion blender
Ingredients
10ozWhite Mushrooms
1/4cupCream
3/4cupOnionchopped
4Garlic Cloves
3tbspOreganochopped
1Beef Bouillon Cube
1qtwater
3tbspButter
Saltto taste
Pepperto taste
Instructions
Wash and slice the mushrooms.
Peel and chop the onion. Measure out the onion to only 3/4 cup.
Peel and smash the garlic with a garlic press.
Wash and chop the fresh oregano into small pieces.
In a large pot on medium-high heat, add the butter. Once the butter is melted, add the fresh garlic and chopped onions.
Once the onions start to brown, add the mushrooms and fresh oregano and cook for about 2 to 3 minutes.
Add water and the beef bouillon cube. Turn up the stovetop to high heat and cover.
Cook the mushrooms for about 10 to 15 minutes or until tender.
Remove from the heat. Using a handheld immersion blender, blend the soup evenly.
Add cream, salt, and pepper.
Notes
Beef broth can be substituted for beef bouillon. Substitute 32 oz. of beef broth for bouillon. Do not add additional water.Dried oregano can be substituted for fresh oregano.