How to make
Mushrooms are a great product when it comes to the keto diet, as they contain almost no carbohydrates.
In this sumptuous mushroom soup, in addition to them, the protagonists are cooking cream, milk and butter, which meet the requirement of high fat content.
The keto mushroom soup, in addition to being very tasty, is quick to prepare and easy to make.
Grind the onion and garlic and fry them in butter and oil for 4-5 minutes. Here it is important that the heat is moderate, so that it doesn't burn the products.
The mushrooms are cleaned by removing the stumps and peeling off the caps. If there is dirt on them, wipe them with a damp, clean cloth.
The caps are cut into pieces and the cleaned stumps are ground and added to the onion and garlic on the stove. This will give a much more intense taste to the soup.
Aromatic sage leaves are also added to release their essence.
Add the chopped mushroom caps and after a minute or two pour the milk and a little broth. Season with salt and stir until it thickens.
Pour half of the cooking cream and about two cups of broth (the amount depends on how thick you want your soup to be).
Leave it to simmer on low/moderate heat for 12 minutes, then add the remaining cooking cream, black pepper and if desired, more broth.
Boil it for another 15 minutes on medium heat.
The delicious keto soup is served hot.
Enjoy your meal!
