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Keto Cream Of Mushroom Soup | Keto Recipes | Headbanger's Kitchen

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Insider Secrets for a Lean-Body
Added by Serg
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Ingredients

  • 125 grams White Mushrooms
  • 125 grams Portobello Mushrooms
  • 100 grams Oyster Mushrooms
  • 10 grams Garlic
  • 100 ml cream
  • Salt
  • Pepper
  • Cayenne Pepper
  • Paprika
  • 2 Tbsp Butter
  • 1 Tbsp Olive Oil

Preparation

  1. Separate the mushrooms tops and the stalks and slice the mushrooms and set aside.
  2. Rough chop the oyster mushrooms and pan fry in butter and olive oil with salt, pepper and cayenne till brown and crispy
  3. In a large saucepan heat some olive oil and butter and fry the garlic.
  4. Once the garlic starts to brown add the mushroom stalks and a handful of the sliced mushrooms
  5.  Season with a stock cube, pepper, paprika and cayenne. Mix well
  6. Once the mushrooms release their water add about 300 ml of water
  7.  Blend the mixture in a blender till smooth
  8. In the same pan heat 1 tbsp of butter and fry the sliced mushrooms
  9. Once they release their water add in the blended mixture through a fine sieve.
  10. Bring the mixture to a simmer and once the mushrooms are cooked through add the cream and turn off the stove
  11. Garnish with cheese, the fried oyster mushrooms and fresh basil.
  12.  Serve
Category
Mushroom Soup

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