Creamy Keto Mushroom Soup

On this snowy, not-very-springlike second day of spring, I am making a rich, creamy, earthy soup to bolster our spirits and nourish our bodies. Because my hubby is going full-blown Keto at the moment, I am keeping the carbs out of this soup. So no flour to thicken it up. Instead, I'm using rich, flavorful fats!

As with any recipe, your end product is only as awesome as the ingredients you use. So I am starting with grassfed Kerrygold butter for tons of flavor as well as healthy fats. You could substitute olive or coconut oil, but I believe butter gives the best flavor in this soup. I am also adding cream cheese as a thickener. You could swap out sour cream, shredded cheddar, goat cheese, or another type of cheese. Anything that pairs well with mushrooms will work.

I like to combine at least 2 different types of mushrooms in this soup, for flavor and for health benefits. You could use white button mushrooms as the base, but I selected brown baby bellas. Use whatever looks freshest. Shiitaki are known for their adaptogenic properties, so I definitely recommend using them in addition to your base mushroom.

For added flavor, I chose soy sauce. You could substitute Bragg's Aminos or Worchestershire sauce. Any of these options will bring a depth of umami flavor to your soup. A drop of balsamic vinegar could also work.

An immersion blender makes pureeing soup right in the cooking pot a simple chore. If you don't own one, make sure you cool the soup before pureeing in the blender or food processor. You do NOT want hot soup spraying all over your kitchen!

Ingredients:

2-4 TB grassfed butter
1 large, sweet onion, chopped
2-3 ribs of celery, chopped
3 large cloves of garlic, chopped
12 oz. sliced baby bella mushrooms
6 oz. shiitaki, chopped
1 quart rich, homemade chicken broth (beef would be fine, too)
4 oz. cream cheese
4 oz. shredded cheddar cheese
2 TB soy sauce
1 teas. sea salt
1/2 teas. freshly ground black pepper

In a large, heavy-bottomed pot, melt butter. Add onions and saute until translucent. Add celery and garlic. Cook until softened. Add baby bella mushrooms. Add broth and cover pot with lid. Cook about 20-30 minutes or until all veggies are cooked through. Add cheeses and stir until thoroughly melted. Add seasonings to taste. Blend soup with immersion blender until smooth. Add chopped shiitakis and allow soup to simmer another 5-10 minutes until shiitakis are cooked through. Serve warm. Makes at least 4 hearty servings.