Keto Spinach Mushroom Soup
The Preparation
- 1/4 cup olive oil
- 1/2 medium yellow onion, diced
- 16 ounce mushrooms, sliced
- 2 cup chicken broth
- 9 ounce frozen spinach, defrosted
- 1/2 cup heavy cream, divided
- Salt and pepper to taste
- 1/2 cup parmesan cheese
The Execution
Measure out and prepare all the ingredients.
In a large pot, add the olive oil and heat over medium heat.
Add the diced yellow onion, stir, and let cook for 7-9 minutes.
Add in the mushrooms to the pot. Stir these with the onion and olive oil for about 4-5 minutes.
Add in the chicken stock and the defrosted spinach. Don't add the liquid from defrosting the spinach to the pot. Bring the soup to a boil then simmer for at least 10 minutes.
Remove from heat and stir in half of the heavy cream. Let the soup cool.
Pour the soup into a blender and blend until smooth.
Serve the spinach mushroom soup with the other half of the cream drizzled on top and parmesan cheese. Enjoy!
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