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KETO Creamy Mushroom Soup

Name: KETO Creamy Mushroom Soup
Total time: 30 minutes
Yield: 4 servings
Ingredients: 8 ounces Mushrooms (sliced); 2 tablespoons Butter or Cooking Oil; 1 Onion (small); 2 cloves Garlic (minced); 3 cups Vegetable or Chicken Broth; 1 cup Heavy Cream; 1 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; to taste Salt and Pepper

Indulge in the comforting and velvety flavors of this Keto Creamy Mushroom Soup. This delightful soup is perfect for those following a ketogenic lifestyle, as it combines earthy mushrooms, aromatic herbs, and a creamy base that will warm your soul. With its low-carb and gluten-free qualities, it's a nourishing option that doesn't compromise on taste.

30 minutes280 Calories4 servings Servings

Soup Mushroom Slow Cooker

Ingredients

Mushrooms (sliced)8 ounces
Butter or Cooking Oil2 tablespoons
Onion (small)1
Garlic (minced)2 cloves
Vegetable or Chicken Broth3 cups
Heavy Cream1 cup
Dried Thyme1 teaspoon
Dried Rosemary1/2 teaspoon
Salt and Pepperto taste

Instructions

1In a large pot, melt the butter or heat the cooking oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and translucent about 3-4 minutes.
2Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 6-8 minutes.
3Pour in the vegetable or chicken broth, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.
4Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
5Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, work in batches and be cautious with the hot liquid.
6Return the pot to low heat and stir in the heavy cream. Let the soup heat through for a few more minutes.
7Taste the soup and adjust the seasoning if needed.
8Ladle the Keto Creamy Mushroom Soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.