This rustic low carb mushroom soup is earthy, deeply savory, and perfect for a cold day!
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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!!
Melt some butter and olive oil in a large saucepan. Add sliced mushrooms, onion powder and dried tarragon. If I’m feeling really lazy I buy ready sliced mushrooms!! Cook over medium heat for ten minutes. Add beef stock, bring to the boil, and then simmer for 10 minutes.
Remove a quarter of the mushrooms with a slotted spoon and set aside. Pour the rest of the soup into a blender (I love my Ninja!!!) and pulse until smooth. Return everything to a saucepan, 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 parsley, a little grated cheese or a swirl of heavy cream – or keep it simple and eat it on its own!
Perfect for the winter: rustic #lowcarb mushroom soup! Click To Tweet