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By Jen Pezzo
Keto Mushroom Soup Recipe
12 steps
Prep:10minCook:23min
This Keto Cream of Mushroom Soup is pure comfort food, and also works as a substitute for canned soup in many recipes. When eating it as a meal, I like to drizzle it with a touch of garlic oil and serve it with a chaffle or other keto-friendly bread.
Updated at: Wed, 16 Aug 2023 21:11:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
31
Low
Glycemic Load
2
Low
Nutrition per serving
Calories306.3 kcal (15%)
Total Fat28.4 g (41%)
Carbs5.2 g (2%)
Sugars3.6 g (4%)
Protein9.7 g (19%)
Sodium244 mg (12%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Stove Top
Step 2
Melt butter in a large saucepan
Step 3
Add mushrooms, onions, garlic, and thyme.
Step 4
Cook until the mushrooms have released most of their liquid, about 7 minutes.
Step 5
Add chicken broth and cream cheese to the pan, and cook until the cream cheese melts.
Step 6
Season to taste with salt and pepper, and add heavy cream. Simmer for 15 minutes.
Step 7
Instant Pot
Step 8
Set your Instant Pot to low saute and add butter. When the butter melts add the mushrooms, onions, garlic, and thyme. Cook for 6 minutes. Season to taste with salt and pepper.
Step 9
Add the chicken broth and place the lid on your Instant Pot. Set pressure to high and the timer to 4 minutes.
Step 10
Allow the pressure to release naturally for 10 minutes, and then do a quick release.
Step 11
Set the Instant Pot to sauté, and add the cream cheese. Cook, stirring often, until the cream cheese melts.
Step 12
Turn to warm and stir in cream.
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