Creamy Mushroom Soup (Keto)

It was a cold day, and a warm hearty soup was the perfect lunch. My nanny whipped up this fantastic creamy mushroom soup that both my 6-month old and I could eat together. We always make extra batches and freeze for later.

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Blended Mushroom Soup

Yield: 8

Author: KokoButter

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

This is a new take on my mushroom soup that is blended to perfection so even babies can enjoy it. My nanny created this on her own. Our entire family enjoys this often for lunch (or dinner!).

Ingredients

• 2 yellow onions minced
• 1 stick of butter
• Handful of garlic minced
• One bunch of celery hearts minced
• 2 tbsp of fresh thyme leaves
• 2 bay leaves
• 2 lbs (or more) of white, shiitake, portabella mushrooms (you choose!) sliced
• 2 quarts of chicken broth
• Salt & pepper to taste
• 1/2 cup of cream

Instructions

1. Melt butter over medium high heat
2. Saute onions, garlic, salt and pepper and cook for 5-10 minutes
3. Add celery, thyme, bay leaves and mushrooms. Saute for 5-10 minutes
4. Add chicken broth until it boils. Simmer for 20 minutes
5. Add cream
6. Use an immersion blender (or transfer to a regular blender) until creamy and smooth in texture
7. Optional: top with extra pieces of sliced mushroom and/or sauteed garlic when serving

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