Venice
A rich and earthy keto-friendly creamy mushroom soup, packed with flavors from sauteed mushrooms and garlic. This low-carb version is perfect for a cozy meal and uses heavy cream for added richness.
Servings: 4 servings
Calories: 250kcal
Ingredients
- 2 tbsp butter
- 1 lb mixed mushrooms cremini, shiitake, or white, sliced
- 1 small onion chopped
- 2 garlic cloves minced
- 4 cups chicken or vegetable broth low-sodium
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp fresh thyme optional
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add the mushrooms and saute until golden brown, about 8-10 minutes. Remove a few mushrooms for garnish if desired.
- Add the onion and garlic to the pot and cook until soft and fragrant, about 3-4 minutes.
- Stir in the broth, scraping any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream and Parmesan cheese. Simmer for another 5 minutes until thickened. Add fresh thyme if desired.
- Season with salt and pepper, garnish with reserved mushrooms and fresh herbs if desired, and serve warm.
Notes
Chef's Tip: Don't crowd the mushrooms while sauteing - give them room in the pot so they brown instead of steam. Keto Swap: a traditional flour-thickened base is replaced with pureed mushrooms and cream - gives the same rich body with no added starch.
Nutrition
Calories: 250kcal | Protein: 6g | Fat: 22g | Fiber: 1g
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