Craving for some cozy and warm comfort food? Perhaps a tasty soup you can whip up in half an hour or less? Well, I’ve got the perfect dish right here! This homemade keto mushroom soup is the ultimate keto version of comfort food. It has a clean, earthy flavor, a velvety texture, and an extra crunch thanks to the crispy bacon!
Let’s start with the basic stuff: slice the mushrooms and chop the onion. You can slice your mushrooms any way you want. But for that picture-perfect look, follow my lead and slice like you see in the picture below. [OPTIONAL] Reserve a few mushroom slices for garnish.
Heat the butter in a deep pot and sauté the mushrooms with the onions for 5-7 minutes. Season with salt and pepper to taste. Pour in the broth, bring to a boil and let it simmer for a good 10 minutes.
Using a stick blender or a food processor, blend the rest of the soup to a thick and velvety consistency. Then add the cream, mix well, and cook for 5 more minutes over low heat.
In the meantime, heat up a dry, non-stick pan or skillet. Then, over high heat, fry the bacon for 1-2 minutes on each side.
Serve the soup garnished with bacon and parsley (and the mushroom slices if you kept some).
0 servings
2 cup