Creamy Mushroom Soup
This Creamy Mushroom Soup recipe is keto, low carb, and whole30!
It is hearty, healthy that makes a perfect appetizer, side dish, light lunch, or dinner. Learn how to make homemade creamy mushroom soup with this quick and easy recipe.
Creamy Mushroom Soup
PREP TIME:10mins
COOK TIME:30mins
TOTAL TIME:40mis
SERVES:3person
Ingredients:
- 2 tsp unsalted butter
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 400g white mushrooms
- 200g Swiss Brown/Cremini mushroom
- 3 ¼ cups vegetable stock or chicken stock
- ¼ tsp salt
- ⅛ tsp black pepper
- ¾ cup full-fat cream
Instructions:
- Dice mushrooms into 4-6 slices.
- In a large pot melt butter on medium heat. Add thinly sliced onions & minced garlic ,statue for 3-4 minutes or until golden brown.
- Now, add diced mushrooms, salt, black pepper & cook for 10-12 minutes.
- After that put stock & simmer for 20 minutes without a lid.
- In a small bowl whisk cream & pour it in the simmering mushroom stock. Cook for another 2 minutes. Remove from stove & set aside to cool down .
- It approximately takes 30minutes to 1hour to cool down properly at room temperature.
- Transfer to a blender & blend until completely smooth & thick.
- Return to the pot & cook on high heat .
- Serves warm with roasted garlic & mushrooms or plain bread.
More Soup Ideas:
Tips & Tricks:
Notes:
- I am using two types of mushrooms for better taste, you can use any one type of mushrooms depending on choice & availability.
- Always use a deep bottom pot for making soup.
- Don`t over toss onion & garlic. Burnt garlic or onion will change the colour of soup.
- Try to use fresh full fat cream. If you want dairy free soup, you can skip it.
- For vegan mushroom soup use vegetable stock instead of chicken stock.
- Don't try to blend soup before completely cooling it down.
Storage Tips:
- Freshly made soup can be stored in an airtight container for 2-3 days in the fridge .
- Freeze for 3 months in a deep fridge. Reheat in microwave oven or stove & serves with coriander.
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