Winter means cold, and cold weather means soup season! Some people think it’s weird, but I could eat soup every day. Of course it would have to be a different flavour each time, and varying textures, but I would love it! I used to love cream of mushroom soup as a kid, but can’t eat the canned version nowadays. This vegetarian keto-friendly mushroom soup was inspired by the recipe published by “All Day I Dream About Food” a few years ago. It is absolutely delicious, and is sure to be thoroughly enjoyed throughout the frigid Canadian winters!
Keto-Friendly Mushroom Soup
- 1/3 cup butter
- 2 cloves of garlic
- 2 sprigs of fresh thyme
- 24 oz mushrooms
- 4 cups broth (mushroom or vegetable)
- 250ml crème fraiche
- salt & pepper to taste
- Melt the butter in a large pot on LOW.
- Add the garlic, thyme, salt & pepper and let simmer for a few minutes.
- Stir in the sliced mushrooms until they are covered in butter.
- Turn the temperature to MEDIUM until the mushrooms are sauteed.
- Add the broth and boil.
- Return the temperature to LOW and let simmer until the mushrooms are fully cooked.
- Remove the pot from the heat, and let sit for a few minutes.
- Blend the soup with an immersion blender until smooth. Alternatively, you can set a handful of mushrooms aside before blending, and return them after the process so that there are a few bigger pieces.
- Gently stir in the crème fraîche.
Nutritional Stats & Variations
The ratios below are for the entire recipe (meant to serve 8-10), which means that each serving has less than 2 grams of sugar (from the mushrooms).
- 33 grams of protein (8%)
- 158 grams of healthy fats (85%)
- 30 grams of carbs (7%)
- 7 grams of fiber
- 20 grams of sugar
You can technically substitute the crème fraîche for 1/2 cup heavy whipping cream + 1/2 cup sour cream in a pinch, but keep in mind that you don’t get the same macros. For a vegan alternative, substitute the butter for coconut oil, and the crème fraîche for coconut cream.