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Illustrate a bowl of creamy mushroom soup placed on the white marble cooktop. The soup is garnished with the sautéed golden mushrooms, a delicate swirl of cream, a fresh thyme sprig, and a sprinkle of cracked black pepper, making it visually inviting and ready to serve

Keto Mushroom Soup Recipe

This creamy mushroom soup is a luxurious blend of earthy mushrooms, fresh herbs, and rich cream, topped with golden mushrooms and a swirl of cream for a comforting, flavorful experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine British
Servings 4
Calories 260 kcal

Equipment

  • Large saucepan
  • Wooden Spoon or Spatula
  • Blender (or immersion blender)
  • Knife and Cutting Board
  • Course and Cuisine

Ingredients
  

  • ¼ cup butter 55g unsalted
  • 1 small onion 60g
  • 2 celery ribs 80 g
  • 2 tablespoon fresh thyme leaves or 1.5 teaspoon dried 1.5g
  • 1 bay leaf
  • 1.1 lbs / 500g white or brown chestnut mushrooms cleaned and cubed
  • 2 garlic cloves minced
  • 4 cup / 900ml chicken stock
  • ¼ cup / 60ml cream keeping a little back to drizzle on top or ¼ cup vegan feta for DF
  • Salt and pepper to taste
  • T serve
  • 1 teaspoon olive oil
  • Swirl of cream
  • 1 teaspoon fresh thyme
  • cracked black pepper to taste

Instructions
 

  • Heat butter in a saucepan. Add onion, celery, thyme, and bay leaf, cooking for 2 minutes.
    Depict a saucepan on the white marble cooktop with butter melted to a golden sheen. Chopped onions, celery, thyme, and a bay leaf are sautéing gently, creating a fragrant and rich base. A wooden spoon rests on the side of the saucepan
  • Add mushrooms and garlic; cook for 5–7 minutes until golden brown. Reserve ¼ cup of mushrooms for topping.
  • Pour in chicken stock and simmer for 10–15 minutes.
    "Illustrate the saucepan on the white marble cooktop filled with chicken stock, simmering gently. Steam rises from the bubbling soup, with pieces of mushrooms floating on the surface, creating a hearty visual.
  • Stir in cream, remove bay leaf, and blend the soup until smooth. Adjust seasoning as needed.
    Depict a stick blender blending the mushroom soup directly in the saucepan on the white marble cooktop. The texture of the soup is creamy and smooth, with the bay leaf set aside on a small dish
  • Serve with reserved mushrooms, a cream swirl, olive oil, black pepper, and fresh thyme.
    Show a small skillet on the white marble cooktop, where reserved golden mushrooms are being sautéed with a drizzle of olive oil. Fresh thyme sprigs and cracked black pepper are arranged nearby, ready for garnishing