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!
📖 Recipe
Low Carb Mushroom Soup
Ingredients
Step-by-Step Instructions
- Melt the olive oil and butter together in a large pan.
- 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.
- Add beef broth, bring to the boil, then simmer for another 5 minutes.
- Pour the soup into a blender and pulse until smooth. Return the soup to the saucepan.
- Add the reserved mushrooms back into the soup and test for seasoning.
- Serve garnished with fresh tarragon and/or a swirl of heavy cream.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
I see you use both dried and fresh tarragon - is there a particular reason (apart from convenience) for using dried tarragon in the main recipe?
Georgina says
Fresh tarragon can be tricky to buy in the US so I didn't want to rely on it for the main recipe. Hope that helps!