Description
A comforting and hearty Keto Beef and Mushroom Soup, made with ground beef, fresh mushrooms, and a touch of rich heavy cream. Perfect for a low-carb, satisfying meal that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups beef broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup heavy cream
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef until it is browned and fully cooked, breaking it up with a spoon as it cooks.
- Sauté Vegetables: Add the sliced mushrooms, diced onion, and minced garlic to the pot with the beef. Cook until the vegetables are tender and fragrant, about 5 minutes.
- Add Broth and Seasonings: Pour in the beef broth and stir in the dried thyme. Season the soup with salt and pepper according to your taste preferences.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes to develop flavor.
- Incorporate Cream: Stir in the heavy cream and continue cooking for an additional 5 minutes to add richness and a creamy texture to the soup.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Notes
- For a thicker soup, let it simmer a bit longer to reduce the liquid.
- Feel free to substitute heavy cream with coconut cream for a dairy-free version.
- Adjust salt and pepper to your preference to suit your dietary needs.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
