Carbs
(Keto Carbs) 6g
Fat
31g
Protein
17g
Is there anything more comforting than dipping a chunk of tasty, crunchy bread in a bowl of steaming, savoury soup? Yes, there is: eating it! If you feel that soup and bread are a perfect pair, you’re not alone.
But you may be thinking that however low-carb the soup, you’ll have to skip the bread because you’re on keto. Well, you obviously haven’t discovered Go-Keto Bread Mixes yet! Please allow us to introduce to you the lowest-carb and tastiest keto bread, with just 1-2g of carbs per slice, and its ideal partner, a wonderful, thick creamy mushroom soup. It’s a match made in heaven!
Serves: 2
Ingredients
- 400ml water
- 450gr mushrooms
- 1 small onion (ca 50g)
- 40g parmesan cheese, grated
- 100ml cream (35% fat)
- 25g butter or Ghee
- 1 vegetable broth cube
- Nutmeg, grated
- Lemon juice
- Salt and pepper
- Thyme, fresh or dried
- Some spring onions, thinly sliced
- 30 min
Preparation
1. Clean the mushrooms and slice them. Chop the onion.
2. Heat the ghee or butter in a pan over medium heat and saute the onion and mushrooms with the thyme. Stir regularly: the onion should be golden, not brown.
3. Add the water, the broth cube and a dash of lemon juice. Bring to the boil and let the mushrooms simmer for about 20 mins.
4. Remove the pan from the heat. Take out a few pieces of mushroom and keep them apart for garnishing. Remove the thyme if you used a fresh sprig. Add the cheese and puree the mixture with a blender. If the soup becomes too thick, add some extra water.
5. Stir in the cream and heat the soup without bringing it to the boil. Keep stirring. Season to taste with grated nutmeg, salt and pepper.
6. Serve in 2 bowls or dishes, garnished with the mushroom pieces that you kept apart and a sprinkling of spring onions.
PER SERVING 383 kcal
