Sugar-Free Crema de Hongos
Indulge in the creamy, earthy flavors of **Sugar-Free Crema de Hongos**, a wholesome take on a classic mushroom soup. Crafted with tender cremini mushrooms, aromatic garlic, and a touch of fresh thyme, this velvety soup delivers rich, comforting depth without any added sugar. A base of vegetable broth makes it light yet flavorful, while heavy cream adds a luscious texture that feels decadent. Perfectly seasoned with salt, black pepper, and finished with a sprinkle of fresh parsley, this easy-to-make recipe is both satisfying and nourishing. Ready in under an hour, it’s an ideal appetizer or light meal for mushroom lovers seeking a refined, sugar-free option. Serve it with crusty bread or enjoy it on its own—either way, this **low-carb mushroom soup** is sure to impress!
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Recipe Information
Ingredients
- 500 g cremini mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 litre vegetable broth
- 250 ml heavy cream
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons, chopped fresh parsley
Instructions
Clean and slice the cremini mushrooms into thin slices.
In a large pot, heat the olive oil and unsalted butter over medium heat until the butter melts.
Add the finely chopped onion and cook for about 4-5 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot. Cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Sprinkle the fresh thyme leaves over the mushrooms and stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let the soup simmer for 15 minutes.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, black pepper, and salt. Heat the soup gently over low heat, ensuring it does not boil.
Taste the soup and adjust seasoning if needed.
Serve the crema de hongos hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4846 mg | 211% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 29.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4303 mg | 92% | |
*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.
