Keto-Friendly Mushroom Soup

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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!

Ingredients

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

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Instructions

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.
Serve.

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.