Keto Mushroom Soup

7 20 194
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Keto Mushroom Soup
Health Highlights


2 clove(s) Garlic
2 tbsp Ghee (ghee or avocado; (Use avocado; if you are dairy free))
1 tbsp Parsley, Italian, fresh (fresh; (chopped))
3 cup Bone broth, Organic
6 cup Baby portobello mushroom (chopped)
1 tsp Himalayan sea salt
1/4 tsp, ground Thyme, dried


  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.

Nutrition Facts

Per Portion

Calories 194
Calories from fat 78
Calories from saturated fat 41
Total Fat 8.7 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.6 g
Cholesterol 21.6 mg
Sodium 1012 mg
Potassium 1199 mg
Total Carbohydrate 16.8 g
Dietary Fiber 4.3 g
Sugars 8.9 g
Protein 14.4 g

Dietary servings

Per Portion

Vegetables 2.9

Energy sources


Meal Type(s)