Thyme-Infused Mushroom Soup
A velvety, earthy soup featuring mushrooms simmered in thyme-scented broth, enriched with heavy cream for a comforting keto meal. This French-inspired soup recipe (low-carb), ready in about 40 minutes, pairs butter, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tablespoons butter
- 1 medium onion
- 2 cloves garlic
- 16 ounces mushrooms
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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Equipment for this recipe
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Instructions
- Step 1: Melt 2 tablespoons butter in a large pot over medium heat.
- Step 2: Add 1 medium onion, finely chopped, and 2 cloves garlic, minced, and cook for 5-7 minutes until soft and translucent.
- Step 3: Add 16 ounces sliced mushrooms and cook for 8-10 minutes until liquid evaporates and mushrooms brown slightly.
- Step 4: Stir in 4 cups chicken broth and 1 teaspoon dried thyme, then bring to a simmer.
- Step 5: Reduce heat to low and simmer for 15 minutes to meld flavors.
- Step 6: Stir in 1/2 cup heavy cream and heat gently for 2-3 minutes until warmed through (do not boil).
- Step 7: Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
