Cream of Mushroom Soup (no cream!)

Keto, Low Carb, Soup
Keto version of this soup.

Ingredients

  • ¼ cup butter, unsalted
  • 1 small onion
  • 2 celery ribs
  • 2 tablespoon fresh thyme leaves or 1.5 teaspoon dried
  • 1 bay leaf
  • 1.1 lbs. brown mushrooms (I use shitake) cleaned and cubed
  • 2 garlic cloves minced
  • 2 cups chicken stock
  • 1/2 cup coconut milk
  • Salt and pepper to taste

Directions

  1. Heat the butter in a large saucepan. Once hot add the onion, celery, thyme and bay leaf and fry on a medium heat for 2 minutes.
  2. Add the mushrooms and garlic and cook for 5 – 7 minutes until golden brown.
  3. Pick out about ¼ cup of mushrooms and place to one side for the topping. Add chicken stock and simmer for about 10 – 15 minutes.
  4. Add coconut milk and turn off the heat. Remove the bay leaf and transfer to a blender. Blitz until smooth. Taste and adjust seasoning to your liking.
  5. Top with crumbled feta and hot sauce