Creamy Keto Mushroom Soup
This keto cream of mushroom soup will give you the same comfort food feeling that the old stuff did, but without all the carbs. You’ll feel full from the heavy cream and mushroom fiber, and you’ll get 10 grams of protein per serving from the bone broth as well — a balanced, low-carb soup that will satisfy the whole family.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 2 Tbsp. grass-fed butter plus more for sauteing
- 1 leek chopped and separated into green and white
- 2 cloves garlic minced
- 8 oz. mixed mushrooms diced (we used a container that included: alba and brown clamshell, trumpet royale, forest nameko, velvet pioppini, and maitake frondosa)
- 3 tsp. tamari
- 1 1/2 cups Kettle & Fire Chicken Bone Broth
- 3 tsp. apple cider vinegar
- 1 1/2 cups organic heavy cream or full-fat coconut milk if going dairy-free
Instructions
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Heat a large saucepan over medium heat until warm.
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Melt 2 tablespoons butter and add the white part of the chopped leeks.
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Saute until translucent, then add garlic, stirring to make sure nothing burns.
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Add mushrooms, stirring to coat everything with butter and allowing the aromas to release (about 3 minutes).
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Add tamari and chicken broth and continue stirring for another minute to marry all the flavors.
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Turn the heat down to low and scoop three fourths of the contents of the pot into a high-speed blender, leaving the other one fourth still in the saucepan. Blend until completely smooth and uniform.
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Return the blended soup to the pot and stir in the apple cider vinegar and heavy cream.
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Optional: Add black pepper and additional tamari to taste.
For the topping:
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Heat a separate large pot or skillet to medium heat.
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Add a small pat of butter and the green portion of the chopped leeks.
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Saute until well-cooked and add a pinch of salt to taste.
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Top piping-hot soup with leek greens to your liking.