Creamy Keto Mushroom Soup
This Delicious Creamy Keto Mushroom Soup Recipe can be made Quickly on the Stove Top or can be Slowly Simmered in a Slow Cooker. It has a Rich and Hearty Flavour that will Satisfy any Mushroom Craving. It’s a Perfect Family Friendly Low Carb Dinner or Ready Made Lunch for Busy Work and School Days.
How To Make Creamy Keto Mushroom Soup
Start by dicing up, then frying the bacon in a large pot. Cook it for 2 – 3 minutes or until cooked through. Remove the bacon from the pot but leave the grease behind. Add 2 tbsp of butter and the minced garlic to the pot. Let cook for 1 minute. Add the sliced mushrooms and let fry until browned and tender, approximately 10 minutes.
Add the beef broth to the pot along with the cooked bacon. Let simmer for 10 minutes. Scoop out 1 cup of the mushrooms and set them aside. Using a blender or immersion blender, blend the beef broth and mushrooms until smooth (approx. 1 min). Return the soup to the pot, then add back in the remaining mushrooms. Bring back to a boil, then add the butter and heavy cream. Bring back to a boil again, then add in the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 20 – 30 minutes.
WHAT IS THE KETOGENIC DIET?
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.
On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Creamy Keto Mushroom Soup
This Delicious Creamy Keto Mushroom Soup is an Affordable Keto Family Friendly Meal, that’s Easy to Make and Quick to Throw Together. The Recipe can be made with many Variations. You can use Chicken, Veggie or Mushroom Broth instead of the Beef Broth and you can use a Variety of Different Mushrooms. Some of my favourites are, Portobello mushrooms, Dry Porcini mushrooms and Shitake mushrooms.
If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a delicious bite-sized Fat Bomb that’s loaded with Flavour and provides a Nutritious hit of Healthy Fats.
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Don’t miss any recipes like this Creamy Keto Mushroom Soup. If you aren’t already following my Keto / Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join here and Follow me on Pinterest here.
Creamy Keto Mushroom Soup
“This Delicious Creamy Keto Mushroom Soup Recipe can be made Quickly on the Stove Top or can be Slowly Simmered in a Slow Cooker. It has a Rich and Hearty Flavour that will Satisfy any Mushroom Craving. It’s a Perfect Family Friendly Low Carb Dinner or Ready Made Lunch for Busy Work and School Days. “
Ingredients
2 Slices Bacon
6 Cups White Mushrooms (sliced)
2 Cloves Garlic
1/4 Cup + 2 Tbsp Butter (divided)
4 Cups Beef Broth (1 900 ml Pkg.)
1 Cup Heavy Cream
1/2 Cup Mozzarella Cheese
1 Tsp Garlic Powder
Salt & Pepper (to taste)
Directions
1. Dice up then fry the bacon in a large pot. Cook for 2 -3 mins or until cooked through. Remove the bacon from the pot but leave the grease behind. Add 2 tbsp of butter and the minced garlic to the pot. Let cook for 1 minute. Add the sliced mushrooms and let fry until browned and tender, approximately 10 minutes.
2. Add the beef broth to the pot along with the cooked bacon. Let simmer for 10 minutes. Scoop out 1 cup of the mushrooms and set them aside. Using a blender or immersion blender, blend the mushrooms and beef stock until smooth (approx. 1 min). Return the soup to the pot, then add back in the remaining mushrooms.
3. Bring back to a boil then, add the butter and heavy cream. Bring back to a boil again, then add in the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 20 – 30 minutes.
This Recipe Makes 6 cups of Creamy Keto Mushroom Soup.
Recipe Tips:
– If using store bought beef broth, you may not need to add any extra salt. Most Beef Broths are salted.
– The beef broth can be switched out for chicken, vegetable or mushroom broth and you can use a variety of different mushrooms. Some of my favourites are, portobello mushrooms, dry porcini mushrooms and shitake mushrooms.
– To make this soup in a slow cooker (crockpot) do steps 1 and 2 but put the soup into you slow cooker instead of putting it back into the pot. Add the butter and heavy cream and the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 4 – 6 hours.
NUTRITIONAL INFO
1 Batch of Creamy Keto Mushroom Soup = 6 Servings
Each Serving or 1 Cup of Soup =
209 Calories | 19.6 g Fat | 3 g Carbs | 0.4 g Fibre | 5.7 g Protein
2.6 g Net Carbs
Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Other Keto Friendly/Low Carb Recipes:
If you love this Recipe for Creamy Keto Mushroom Soup, check out some of my other keto friendly recipes here:
- Cheesy Keto Chicken Quesadilla
- Fathead Sausage Rolls
- Keto Blueberry Walnut Bread
- Low Carb Sour Cream and Chive Crackers
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Creamy Keto Mushroom Soup
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- 2 Slices Bacon
- 6 Cups Sliced Mushrooms
- 2 Cloves Garlic
- ¼ Cup + 2 Tbsp Butter (divided)
- 4 Cups Beef Broth (1 900 ml Pkg.)
- 1 Cup Heavy Cream
- ½ Cup Mozzarella Cheese
- 1Tsp Garlic Powder
- Salt & Pepper (to taste)
- Dice up then fry the bacon in a large pot. Cook for 2 -3 mins or until cooked through. Remove the bacon from the pot but leave the grease behind. Add 2 tbsp of butter and the minced garlic to the pot. Let cook for 1 minute. Add the sliced mushrooms and let fry until browned and tender, approximately 10 minutes.
- Add the beef broth to the pot along with the cooked bacon. Let simmer for 10 minutes. Scoop out 1 cup of the mushrooms and set them aside. Using a blender or immersion blender, blend the mushrooms and beef stock until smooth (approx. 1 min). Return the soup to the pot, then add back in the remaining mushrooms.
- Bring back to a boil then, add the butter and heavy cream. Bring back to a boil again, then add in the shredded mozzarella cheese. Season with salt and pepper and the garlic powder. Stir until thoroughly combined. Let simmer on low for 20 - 30 minutes.