This low carb mushroom soup is rustic and deeply savory.
Do you love soup? Sometimes it makes the perfect lunch – especially on a cold day! This soup either makes four medium servings which would work well as an appetizer – or two very generous large portions!!
Melt butter with some olive oil in a large pan. Add sliced mushrooms (I use chestnut mushrooms but white/button mushrooms would work fine too), onion powder and dried tarragon. I buy ready sliced mushrooms when I’m feeling particularly lazy!! Cook over medium heat for 10 minutes.
Add beef stock, bring to the boil, and then simmer for 10 minutes.
Remove half of the mushrooms with a slotted spoon and set aside. Pour the rest of the soup into a blender and pulse until smooth.
Return everything to a saucepan, check for seasoning (you’ll probably only need black pepper), and keep warm until required.
The tarragon adds some wonderful flavor to the earthy mushrooms – but it doesn’t overpower. You could add a garnish like some fresh parsley, a little grated cheese or a swirl of sour cream – or keep it simple and eat by itself!Perfect for the winter: rustic #lowcarb mushroom soup! Click To Tweet