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Keto Cream Of Mushroom Soup

I recommend you this ketogenic diet which keto cream of mushroom soup you should try! Without the gluten-laden thickeners, mystery ingredients, or additives of canned soups, you’ll relish this delicious, comforting classic.

I extremely advocate for anyone following a ketogenic diet. It’s one in every one of my personal favorites and that I significantly love this recipe because it is very beneficial for the one who following a ketogenic diet. 

In keto cream of mushroom soup, you learn a touch bit additional regarding the health and nutrition with each post.

I will change this ketogenic food soup recipe slightly and show you in the video. However, it still clad amazing! Seriously, as pretty much as useful, if not higher than your favorite eating place keto cream of mushroom soup.

It’s a rich mushroom flavor with the right quantity of thickness and the tang from the lemon and cheese. This procedure might be repeated in larger batches and consumed throughout the week. I truly brought this to figure for lunch and shared it with my coworkers, WHO tremendously enjoyed the keto cream of mushroom soup.

You’ll be garnish with a touch cut bacon or chives and serve it with an enormous tossed salad. You’ll experiment with differing types of mushrooms too. I used white mushrooms; however, a gourmand mix would be excellent!


Fat 25g, Carbohydrates 5g, Proteins 10g, fiber 2g, Net crab 6g

This recipe makes three servings for you. Get this recipe on the stay healthier website with detailed procedure and guidance step by step. Let’s make it;


  • 1 cup olive oil

  • 1/3 cup onion, chopped

  • 500 g white mushrooms, sliced

  • Two cloves garlic

  • 2 cups chicken broth or bone broth

  • 1/5 cup 35% cream

  • 1 & half cup of almond, cashew, or another mil

  • 1 C. salt, to taste

  • 1/4 tsp. pepper, to taste

  • 1/2 cup grated Jarlsberg, Gruy√®re, or Emmental cheese

The procedure of keto cream of mushroom soup

Step 1

In a large pot over medium heat, separate the mushroom tops & onions in olive oil. Stir them occasionally for about 10 to 15 minutes, until the onions and mushrooms are slightly browned. Add the garlic and mushroom stalk for another minute.

Step 2

When the mushrooms release their water, then add 300ml water in it.

Step 3

Add the broth, cream, almond milk, salt, and then pepper to it. Bring to a boil and simmer for 15 minutes, stirring occasionally.

Step 4

Add the cheese to it. Using a blender, puree directly in the cauldron. You can also transfer a small amount at a time to a blender. Adjust salt and pepper to taste.

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