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Low Carb Mushroom Soup

4.80 from 5 votes
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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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Makes: 2 Servings
Net Carbs: 5
Calories: 306
Ingredients Method Nutrition Notes

Ingredients
 

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

Step-by-Step 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.

Nutrition

Calories: 306kcalCarbohydrates: 7gProtein: 14gFat: 26gSaturated Fat: 9gCholesterol: 30mgSodium: 945mgFiber: 2gSugar: 4gNet Carbs: 5g

Notes

Two large servings: 5g net carbs per serving

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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.

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