Low Carb Crema de Hongos
Indulge in the comforting flavors of *Low Carb Crema de Hongos*, a luscious and velvety mushroom soup that's as wholesome as it is satisfying. This low-carb recipe features the earthy richness of cremini and button mushrooms, sautéed with garlic and onions, then simmered in a fragrant blend of chicken or vegetable broth and dried thyme. Heavy cream lends its creamy texture, while an optional garnish of fresh parsley adds a burst of herbal brightness. Perfect for those embracing a low-carb lifestyle, this easy-to-make soup is ready in under an hour and serves as a nourishing starter or main course. Elevate your soup game with this flavorful, keto-friendly favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 1 medium Onion, chopped
- 500 grams Cremini mushrooms, sliced
- 250 grams Button mushrooms, sliced
- 1 teaspoon Dried thyme
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the minced garlic and chopped onion. Sauté for about 4-5 minutes or until the onion is translucent and the garlic is fragrant.
Add the sliced cremini and button mushrooms to the pot. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
Stir in the dried thyme, salt, and black pepper. Cook for another minute, allowing the spices to flavor the mushrooms.
Pour in the chicken or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 15 minutes to allow the flavors to meld together.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream and heat gently over low heat until the soup is warmed through, about 5 minutes.
Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve the soup hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6080 mg | 264% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 21.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
