Ingredients
- 10 oz baby portobello mushrooms (sliced)
- 2 tablespoons extra-virgin olive oil
- salt & pepper to taste
- 2 cups beef stock (or vegetable stock)
- 1 tablespoon butter
- ½ shallot (thinly sliced)
- 1 garlic clove (minced)
- 1 teaspoon fresh thyme (chopped)
- 2 tablespoons whites wine
- 2 teaspoons xanthan gum
- ¼ cup heavy cream
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
10
g
Protein
10
g
Fat
30
g
Calories
355
Searching for the yummiest roasted mushroom soup? Craft this mouthwatering recipe next time you have a craving for low carb roasted mushroom soups. Made with only a few ingredients, this low carb roasted mushroom soup is effortless to make and really tasty while also a perfect choice for a keto diet.
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine mushrooms and olive oil. Toss to coat. Season with salt and pepper to taste.
- Roast for 15-20 minutes in oven, until softened.
- Reserving 1 tablespoon of mushrooms for garnish, transfer to a blender along with ½ cup beef stock and blend until smooth.
- While mushrooms are cooking, in a medium sauté pan, heat butter over medium heat. Add shallots and cook until softened, approximately 5 minutes.
- Add garlic and thyme and additional salt and pepper to taste. Cook for another 1-2 minutes.
- Deglaze pan with wine and cook for 1-2 minutes.
- Stir in xanthan gum and mix until combined, approximately 2 minutes.
- Add blended mushroom mixture to pan, along with remaining 1 ½ cup beef stock and heavy cream.
- Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Top with reserved mushrooms and serve warm.