keto mushroom soup

Keto Mushroom Soup

Creamy mushroom soup is so comforting on those cold days when you want to sit by the fire and relax. Not only are mushrooms so delicious , but did you know they are also packed with tons of antioxidants and micro nutrients. This easy recipe is not only easy to make but it is a powerhouse of beneficial nutrients. You can use whatever type of mushrooms you prefer, but I like to make mine with a blend of cremini, oyster, and button mushrooms. Other ones you could try out are porcini, lion’s mane and morels.

Course Dinner, Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 bowls
Calories 121 kcal
Author yvonne


  • 2 cloves garlic
  • 2 tablespoons ghee or avocado oil Use avocado oil if you are dairy free
  • 1 tablespoon fresh parsley chopped
  • 3 cups bone broth
  • 6 cups mushrooms chopped
  • 1 teaspoon Himalayan sea salt
  • 1/4 teaspoon dried thyme


  1. Place chopped garlic, parsley,oil and mushrooms in a large pot over medium - low heat. Cook until the mushrooms have released their moisture and are tender. This should take about 10 minutes. Do not rush, it will be worth it in the end. I promise!
  2. Add salt and thyme.
  3. Add the bone broth and bring to a simmer.
  4. Take soup off the heat and carefully ladle it into a high speed blender ( I use a Vitamix, but something like a Ninja would work too)
  5. Make sure the lid on the blender is on tightly and slowly blend the soup, gradually turning it all the way up to high so that you can puree all the lovely mushrooms.
  6. Taste and add more salt if you like.