Module 7 · Soups
Cream of Mushroom & Thyme
Cream of Mushroom & Thyme is a keto soup with 5 g net carbs, 5 g protein and 20 g fat per serving (235 kcal). It serves 4 and takes 35 minutes in total.
Earthy, deeply savoury and nothing like the tinned version: real mushrooms, browned hard for flavour, finished with cream and thyme. Greens stirred in at the end keep it a full plate.
How did it turn out? Rate this recipe
ratingratings
No ratings yet
Sign in to rate this recipeThanks! You rated it Could not save your rating. Please try again.
Allergens in this Ketogeni recipe: cereals containing gluten, soybeans, milk, celery. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 4 servings · Active time: 20 min · Total time: 35 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 5 g |
| Protein | 5 g |
| Fat | 20 g |
| Energy | 235 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 500 g organic mushrooms (chestnut, or a mix with a few dried porcini), sliced
- 40 g organic butter
- 1 tbsp organic olive oil
- 1 piece organic shallot, finely chopped
- 2 piece organic garlic cloves, grated
- 1 tbsp fresh organic thyme leaves
- 700 ml organic chicken or vegetable stock
- 120 ml organic double cream
- 60 g organic baby spinach
- 1 tsp fine sea salt
Step-by-step method
- Heat half the butter and the oil in a wide pan over high heat. Add the mushrooms and DON'T stir for 3 minutes — let them brown. Season and toss; cook until deep golden, about 8 minutes total.
- Set aside a spoonful of mushrooms for garnish. Turn the heat down, add the rest of the butter, the shallot, garlic and thyme, and soften for 3 minutes.
- Pour in the stock, simmer for 10 minutes, then blend until smooth (leave it a little rustic if you prefer).
- Stir in the cream and the spinach and warm until the spinach wilts. Taste and season.
- Serve topped with the reserved mushrooms, a little cream and extra thyme.
Chef’s tips
- Crowd the pan and the mushrooms steam; give them room and high heat and they brown. Browning is the whole flavour.
- A few dried porcini (soaked) turn an everyday soup into something special — add the strained soaking liquid too.
- A splash of dry sherry or white wine deglazing the pan adds real depth.
Variations
- Vegan: use olive oil and coconut cream, and vegetable stock.
- Chunky: skip blending and keep it a brothy mushroom stew.
- Garlic-cream: swirl in a spoon of crème fraîche and roasted garlic.
Storage
Keeps 3 days in the fridge. Add the cream when reheating if you froze the base.
Questions and answers
How many net carbs are in Cream of Mushroom & Thyme?
One serving has 5 g net carbohydrates, 5 g protein and 20 g fat (235 kcal). The recipe makes 4 servings. These figures are estimates; your own ingredients may differ.
Can I make Cream of Mushroom & Thyme ahead, store or freeze it?
Keeps 3 days in the fridge. Add the cream when reheating if you froze the base.
Which allergens are in Cream of Mushroom & Thyme?
It contains cereals containing gluten, soy, milk and celery, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Cream of Mushroom & Thyme?
Yes. Vegan: use olive oil and coconut cream, and vegetable stock. Chunky: skip blending and keep it a brothy mushroom stew. Garlic-cream: swirl in a spoon of crème fraîche and roasted garlic.