Low Carb Mushroom Soup

This delicious low carb mushroom soup with tarragon is earthy, deeply savory, and perfect for a cold day! Keto friendly recipe.

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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!! The tarragon combines perfectly with the earthy mushrooms for a real taste of France!

How to Make a Low Carb Mushroom Soup

To make the base of the soup, melt some butter and olive oil in a large saucepan. Add sliced white mushrooms, onion powder and dried tarragon. If I'm feeling really lazy I buy ready sliced mushrooms!! Cook over medium heat for ten minutes, stirring regularly.

Remove a quarter of the mushrooms with a slotted spoon and set aside. Add beef stock, bring to the boil, and then simmer for five minutes.

Carefully pour the soup into a blender (I love my Ninja!!!) and pulse until smooth. Return everything to a saucepan including the reserved mushrooms, check for seasoning and add salt and pepper as needed. You can prepare the soup in advance, or serve it straight away!

The tarragon adds some wonderful flavor to the earthy mushrooms – but it doesn't overpower. You could add a garnish to the low carb mushroom soup like some fresh tarragon or a swirl of heavy cream – or keep it simple and eat it on its own!

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Low Carb Mushroom Soup

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This delicious low carb mushroom soup with tarragon is earthy, deeply savory, and perfect for a cold day! Keto friendly recipe.

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Ingredients

• 2 tbs butter
• 2 tbs olive oil
• 16 oz sliced white mushrooms
• ½ tsp onion powder
• ½ tsp dried tarragon
• 32 oz (4 cups) beef broth
• salt and black pepper
• fresh tarragon and/or heavy cream, to garnish

Instructions

1. Melt the olive oil and butter together in a large pan.
2. Add the mushrooms, onion powder and tarragon, and cook on a medium heat for 10 minutes. Using a slotted spoon, remove a quarter of the mushrooms and set aside.
3. Add beef broth, bring to the boil, then simmer for another 5 minutes.
4. Pour the soup into a blender and pulse until smooth. Return the soup to the saucepan.
5. Add the reserved mushrooms back into the soup and test for seasoning.
6. Serve garnished with fresh tarragon and/or a swirl of heavy cream.

Notes

Two large servings: 5g net carbs per serving

Nutrition Information

Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 306Total Fat 26gSaturated Fat 9gCholesterol 30mgSodium 945mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 4gProtein 14g

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