Keto Mushroom Soup Recipe
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Ingredients
- 1 head Garlic (8-10 cloves)
- 8 slices Crispy Bacon
- 1 small Onion chopped
- 2 stalks Celery chopped
- 2 cups White Mushrooms chopped
- 4 cups Chicken Broth
- ½ cup Heavy Cream
- 1 teaspoon Olive Oil plus extra to garnish
- 1 tablespoon Butter
- 2 tablespoon Parsley chopped, plus extra to garnish
- 1 teaspoon Thyme dried
- ⅔ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F (205°C).
- Cut the top part off the bulb of garlic. Place on a piece of baking paper, drizzle generously with the olive oil, and season with salt and pepper. Roast in the preheated oven for 30 minutes until soft and golden brown.
- Heat the butter in a saucepan and sauté the onion with the celery for 3-5 minutes until fragrant.
- Toss in the mushrooms, parsley, and thyme, season with salt and pepper, and cook for 5 more minutes. Reserve 2-3 tablespoons of that mix to garnish the soup.
- Pour the chicken stock, cream, and half the roasted garlic cloves into the pot.
- Bring to a boil and then reduce to a gentle simmer for about 20 minutes.
- Transfer to a food processor or use a stick blender to process the soup until smooth and creamy.
- Serve the soup hot, topped with chopped crisped bacon, reserved vegetables, roasted garlic cloves, parsley, and a big swirl of olive oil.
Makes 4
Nutrition
Serving: 1bowl (4 per recipe)Calories: 228Fat: 18.1gProtein: 11.2gTotal Carbs: 6.1gNet Carbs: 5.2gFiber: 0.9gSugar: 2.4g