Keto Creamy Mushroom Soup (Dairy-Free)

Ingredients

• 2 tablespoons Olive oil
• about 450 g Mixed mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable broth
• 1 cup Coconut cream
• 1 teaspoon Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds until it shimmers.
2. 2Add the about 450 g of mixed mushrooms to the hot pot. Cook, stirring occasionally, until the mushrooms have softened and turned a nice golden brown, which should take about 8 to 10 minutes.
3. 3Add the 1 medium onion, chopped into small pieces, and the 2 cloves of garlic, minced. Cook for another 3 to 5 minutes, stirring often, until the onion looks see-through and the garlic smells fragrant.
4. 4Pour in the 4 cups of vegetable broth and bring the liquid to a gentle simmer, where small bubbles rise to the surface. Stir in the 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. 5Let the soup simmer gently for 15 minutes. This allows all the flavors to blend together nicely.
6. 6Reduce the heat to low. Pour in the 1 cup of coconut cream and stir it into the soup until it is fully combined. Heat gently for about 2 minutes, but do not let it boil.
7. 7Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
8. 8Serve the creamy mushroom soup hot.

Substitutions

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