{"id":132019,"date":"2019-11-19T08:00:02","date_gmt":"2019-11-19T08:00:02","guid":{"rendered":"https:\/\/eu.intelligentlabs.org\/keto-mushroom-soup\/"},"modified":"2025-07-04T07:59:35","modified_gmt":"2025-07-04T07:59:35","slug":"keto-mushroom-soup","status":"publish","type":"post","link":"https:\/\/eu.intelligentlabs.org\/en-gb\/keto-mushroom-soup\/","title":{"rendered":"Keto Mushroom Soup"},"content":{"rendered":"\n
\"keto<\/a><\/figure>\n\n\n\n

Craving for some cozy and warm comfort food? Perhaps a tasty soup you can whip up in half an hour or less? Well, I\u2019ve 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!<\/p>\n\n\n\n

Why You\u2019ll Love This Keto Recipe<\/h2>\n\n\n\n

Scientifically proven, nothing beats the comforting taste that you get when combining multiple umami-giving compounds such as broth, bacon, and mushrooms. Fortunately, this special keto version has a little bit of everything!<\/p>\n\n\n\n

Making this keto mushroom soup recipe is a great way to use even the wrinkliest mushrooms in your pantry and transform them into a buttery hug in a mug. It\u2019s a tried and true combo that you will want to make \u2013 over and over again!<\/p>\n\n\n\n

Be warned though – this simple keto soup is highly addicting. It\u2019s got a lot more cream and butter than your usual mushroom soup. You will literally feel all the flavors bursting in your mouth with every spoonful.<\/p>\n\n\n\n

I\u2019ll share a secret with you\u2026 I\u2019ve been told this recipe is even more delicious than regular, non-keto mushroom soup! Bold claim, I know. But why don\u2019t you see (or rather, taste) for yourself?<\/p>\n\n\n\n

Here\u2019s our special keto-friendly mushroom soup recipe.<\/p>\n\n\n\n

\"keto<\/figure>\n\n\n\n

Keto Mushroom Soup Ingredients<\/h3>\n\n\n\n
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500 g mushrooms<\/p>\n\n\n\n

6 tbsp butter<\/p>\n\n\n\n

1 onion<\/p>\n\n\n\n

\u2154 cup cream<\/p>\n\n\n\n

3 cups broth<\/p>\n\n\n\n

4 bacon strips<\/p>\n\n\n\n

1 tbsp parsley<\/p>\n\n\n\n

salt<\/p>\n\n\n\n

pepper<\/p>\n<\/div>\n\n\n\n

How To Make Keto Mushroom Soup<\/h2>\n\n\n\n

1. Let\u2019s 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.<\/p>\n\n\n\n

\"mushroom<\/figure>\n\n\n\n

2. Heat the butter in a deep pot and saut\u00e9 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.<\/p>\n\n\n\n

\"saute<\/figure>\n\n\n\n

3. 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.<\/p>\n\n\n\n

\"mushroom<\/figure>\n\n\n\n

4. 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.<\/p>\n\n\n\n

\"bacon<\/figure>\n\n\n\n

5. Serve the soup garnished with bacon and parsley (and the mushroom slices if you kept some).<\/p>\n\n\n\n

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Nutrition Facts<\/h2>\n\n\n\n
Ingredients<\/td>Calories<\/td>Fats (g)<\/td>Carbs (g)<\/td>Fiber (g)<\/td>Net Carbs (g)<\/td>Protein (g)<\/td><\/tr>
1lb (500g) mushrooms  <\/td>97<\/td>1.3<\/td>14.9<\/td>4.5<\/td>10.4<\/td>14.3<\/td><\/tr>
6 tablespoons butter <\/td>611<\/td>69.1<\/td>0.1<\/td>0<\/td>0.1<\/td>0.7<\/td><\/tr>
1 small onion <\/td>28<\/td>0.1<\/td>6.5<\/td>1.5<\/td>5<\/td>0.8<\/td><\/tr>
2\/3 cup cream <\/td>103<\/td>8.9<\/td>5<\/td>0<\/td>5<\/td>1.3<\/td><\/tr>
3 cups broth <\/td>115<\/td>4.1<\/td>2.7<\/td>0<\/td>2.7<\/td>14.5<\/td><\/tr>
4-5 strips bacon <\/td>514<\/td>39.7<\/td>1.4<\/td>0<\/td>1.4<\/td>35.2<\/td><\/tr>
1 tablespoonParsley, finely chopped<\/td>1<\/td>0<\/td>0.2<\/td>0.1<\/td>0.1<\/td>0.1<\/td><\/tr>
Salt <\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td>0<\/td><\/tr>
Pepper<\/td>0<\/td>0<\/td>0.1<\/td>0<\/td>0.1<\/td>0<\/td><\/tr>
Total<\/td>1469<\/td>123.2<\/td>30.9<\/td>6.1<\/td>24.8<\/td>66.9<\/td><\/tr>
Per Serving (<4)<\/td>367.25<\/td>30.8<\/td>7.72<\/td>1.52<\/td>6.2<\/td>16.72<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

What Kind Of Mushrooms Can You Use For This Soup?<\/h2>\n\n\n\n

I don\u2019t know how familiar you are with mushrooms, but I bet you can recognize the mushroom we used in our recipe. Hint: it\u2019s the most popular and most widely cultivated mushroom in the world.<\/p>\n\n\n\n

Alright, I\u2019ll spill the \u2018shrooms, erm, the beans:<\/p>\n\n\n\n

The mushroom we\u2019ve used in this keto recipe is none other than Agaricus bisporus<\/em><\/a>. When immature, this species comes in two different colors \u2013 white and brown. It also goes by a few different names, which can be quite confusing for a lot of folks. Here\u2019s a guide to help you out:<\/p>\n\n\n\n