Description
This hearty Keto Beef and Mushroom Soup is a delicious low-carb meal perfect for those following a ketogenic lifestyle. Ground beef is browned and simmered with mushrooms, onions, garlic, and beef broth, then finished with a splash of creamy heavy cream and fresh parsley for garnish. It’s comforting, flavorful, and ready in about 40 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 4 cups beef broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup heavy cream
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot, cook the ground beef over medium heat until it is fully browned and no pink remains, breaking it up as it cooks.
- Sauté Vegetables: Add the sliced mushrooms, diced onion, and minced garlic to the pot. Cook until the vegetables are tender and fragrant, about 5-7 minutes.
- Add Broth and Seasoning: Pour in the beef broth and sprinkle in the dried thyme. Season with salt and pepper according to your taste preferences.
- Simmer Soup: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes to allow flavors to meld.
- Incorporate Cream: Stir in the heavy cream and continue cooking the soup for an additional 5 minutes to enrich the flavor and texture.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately.
Notes
- For a thicker soup, reduce the broth slightly or add a keto-friendly thickener such as xanthan gum.
- Use fresh thyme if available for enhanced flavor.
- This soup is perfect for meal prep and stores well in the fridge for up to 3 days.
- Can be made dairy-free by substituting heavy cream with coconut cream.
- Adjust seasoning at the end before serving for optimal flavor.
