Description
This hearty mushroom soup is a keto-friendly dish packed with flavor and nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent.
- Add the mushrooms and cook until they are softened.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and stir in the heavy cream and thyme.
- Season with salt and pepper to taste.
- Simmer for 10 minutes, then stir in the fresh parsley before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a thicker soup, blend a portion of it before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg