Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 250g Chestnut Mushrooms; 20ml Olive Oil or Butter; 50g Finely Chopped Leek; 1 Garlic Clove or 5g Garlic Puree; 1 Vegetable Stock Cube in 500ml Boiling Water; 50g Fresh Soured Cream or Coconut Milk

You'll also find this recipe on page 47 of the FFS! Cookbook.

Creamy Mushroom Soup

Rated 3 stars by 8 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

167

Author:

Keto Fitness Club

Serve with your choice of protein, e.g. crushed bacon, or your choice of bread which will also boost the protein. We use linseed bread.

Makes 2 portions - each portion contains:

167 Calories / 3.6g Carbs / 3.3g Protein / 15g Fat

Ingredients

250g Chestnut Mushrooms
20ml Olive Oil or Butter
50g Finely Chopped Leek
1 Garlic Clove or 5g Garlic Puree
1 Vegetable Stock Cube in 500ml Boiling Water
50g Fresh Soured Cream or Coconut Milk

Directions

Chop the garlic and leek. If you intend to blend the soup, these can be roughly chopped.
Add the oil / butter to a sauce pan over a medium heat. Once heated, add the leek and garlic, cover the pan and allow to cook for 5 minutes.
Add the mushrooms and dried thyme. Cook for a few minutes with the leeks.
Dissolve the stock cube in the boiling water.
Reduce the temperature and simmer for 10 minutes.
Stir in the cream and season to taste.
If using a stick blender, allow to cool a little before blending. If using a jug blender / nutri-bullet, allow to fully cool before blending.