Delicious Non-Vegan African Foods

Keto Mushroom Soup – Low Carb Africa

Published to ..Update to .. According to Tayo. This post may contain affiliate links. See disclosure. 33 comments

This keto mushroom soup is a great alternative to the cream of mushroom soup purchased at the store. It has a calm and simple taste, and it is nutritious and comfortable!

A bowl of keto mushroom soup with a spoon on the side

This homemade low carb soup is sure to be there whenever you need something warm and relaxing. Canned soup may seem more convenient, but nothing beats the fresh taste of homemade soup. And the mushroom soup I bought at the store is high in preservatives and high in carbohydrates.

Making this keto mushroom soup is easy and you can immediately enjoy a warm and satisfying bowl of this heartwarming nutritious soup! You can make it in a stove or instant pot to save time.

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Ingredients used

Stock, cream, olive oil, spices
  • mushroom: I use baby bella mushrooms, but you can use your favorite mushrooms and various mushrooms to make this soup. I like to buy sliced ​​mushrooms to save time, but you can also buy whole and slice yourself.
Raw sliced ​​mushrooms in a bowl
  • Heavy whipped cream: This helps to increase the fat content of the mushroom soup and make it more filling.
  • Cream cheese: Cream cheese really makes the soup creamy and acts as a thickener.
  • spices: cayenne pepper, Black pepper, Bouillon powder, saltWhen time..
  • Aromatics: Onions and garlic.
  • Chicken soup..
  • Olive oil.

How to make this recipe

Rinse the mushrooms with a colander under running water and drain. If you want to use the whole mushroom, slice it. Finely chop the onions, chop the garlic and save when finished.

  1. Warm the olive oil on the stove over medium to high heat. Fry the onions and garlic in olive oil until translucent.
  2. Add mushrooms, salt and peppercorn and simmer for about 5 minutes. Stir the mushrooms well so that they do not burn.
  3. Add chicken stock, bouillon powder, cayenne pepper and thyme. Continue stirring, making sure the brown bit comes off the bottom.
  4. Bring everything to a boil, reduce heat and simmer for 10 minutes. Mix the cream and cream cheese in the soup.
  5. Cook for another 5 minutes to avoid large chunks of cream cheese. Remove the soup from the stove and let it cool a little.
  6. To use Immersion Blender Or pour into a regular blender and blend until smooth. Put the soup back on the stove and check the seasonings. Add a little salt and pepper as needed and simmer on low heat for a few minutes.
4 collages showing how to make mushroom soup
Side-by-side images of mushroom soup cooked on the stove

Make this soup in an instant pot

  1. Fry the onions and garlic in an instant pot in saute mode. Add mushrooms, salt and peppercorn and simmer for about 5 minutes with good stirring.
  2. Next, add chicken stock, bouillon powder, cayenne pepper, and thyme. Set the instant pot to manual mode and set the pressure to 5 minutes. It takes a few minutes for the instant pot to be under pressure.
  3. When the timer expires, turn the steam release knob from the seal to the vent for quick release. Return the instant pot to saute mode.
  4. Add fresh cream and cream cheese and stir. Boil the soup and make it a little thicker.
  5. Use a soaking blender or pour into a regular blender and blend until smooth.
  6. Return the soup to the instant pot (sautéed mode) and check the seasonings. Add a little more salt and pepper as needed and simmer the soup for a few minutes.

Recipe video

Click on the image below and watch YouTube create this recipe from start to finish.

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Can I use frozen mushrooms in this soup?

Yes, frozen mushrooms are suitable for this soup. Freezing the mushrooms will change the texture and color, but you don’t have to worry too much about it as it becomes puree in the soup. Be sure to thaw in the microwave before use.

Storage and reheating

This keto mushroom soup is best stored in a closed refrigerator container. To reheat, warm in a small pot on the stove and you’re ready to go.

This soup contains dairy products, so it won’t freeze. The fat content of the milk may begin to separate from the liquid, giving it a grainy or watery texture.

What can I eat with this recipe?

This ketogenic mushroom soup can be enjoyed with vegetables such as asparagus, Brussels sprouts, mixed veggie and roasted cauliflower. My favorite side dish to eat this soup is ketofish cake.

A bowl of keto mushroom soup with a spoon on the side

Useful tips

  • When blending this mushroom soup, it can be smooth or thick, depending on your taste. What I want to do is blend half of it back into the mixture. The result is a semi-smooth mushroom soup with some chunks in it.
  • If you want to reduce spiciness, omit the cayenne pepper.

Check out these delicious keto soups!

Spicy cauliflower soup

Instant pot spicy pumpkin soup

Keto tomato soup

Fish pepper soup

Keto mushroom soup with extra mushrooms on top

recipe

Wide image showing a bowl of soup with mushrooms

Keto mushroom soup

This keto mushroom soup is a great alternative to the cream of mushroom soup purchased at the store. It has a calm and simple taste, and it is nutritious and comfortable!

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course: Soup and stew

cooking: American

Preparation time: Five Minutes

Cooking time: twenty five Minutes

total time: 30 Minutes

Serving: Four

calorie: 391kcal

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Instructions

  • Finely chop the onions and chop the garlic.

  • If the mushroom is whole, slice it.

Put it on the stove

  • Fry the onions and garlic in olive oil until translucent.

  • Add mushrooms, salt and peppercorn and stir for 5 minutes.

  • Add chicken stock, bouillon powder, cayenne pepper and thyme.

  • Stir and rub the brown part.

  • Bring to a boil and simmer for 10 minutes.

  • Mix the cream and cream cheese.

  • Cook for another 5 minutes.

  • Blend in a soak blender or pour into a regular blender.

  • Return to the stove and adjust the seasonings.

  • Boil on low heat for 3-4 minutes.

Make with instant pot

  • Fry the onions and garlic in an instant pot.

  • Add mushrooms, salt and peppercorn and simmer for about 5 minutes with good stirring.

  • Add chicken stock, bouillon powder, cayenne pepper and thyme.

  • Set the instant pot to manual mode and set the pressure to 5 minutes. It takes a few minutes for the instant pot to be under pressure.

  • When the timer expires, turn the steam release knob from the seal to the vent for quick release.

  • Return the instant pot to saute mode.

  • Add fresh cream and cream cheese and stir.

  • Boil the soup and make it a little thicker.

  • Blend using an immersion blender or a regular blender.

  • If necessary, put it back in the instant pot and adjust the seasonings.

  • Boil for a few more minutes and enjoy.

Note

This recipe is 4 serve and contains 5 net carbs per serving. Each serving is 1 cup.

  • When blending this mushroom soup, it can be smooth or thick, depending on your taste. What I want to do is blend half of it back into the mixture. The result is a semi-smooth mushroom soup with some chunks in it.
  • If you want to reduce spiciness, omit the cayenne pepper.

nutrition

calorie: 391kcal | carbohydrate: 6g | protein: 6g | thick: 29g | Saturated fat: 20g | cholesterol: 31mg mg | sodium: 1312mg mg | potassium: 532mg mg | fiber: 1g | sugar: 3g | Vitamin A: 381IU | Vitamin C: 19 19mg mg | calcium: 45 45mg mg | iron: 1mg mg

Have you tried this recipe? please let me know!Tag @lowcarbafrica Leave a comment on Instagram

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