Description
A hearty and creamy keto-friendly beef and mushroom soup, perfect for a low-carb diet. This comforting soup combines ground beef, fresh mushrooms, and savory herbs simmered in beef broth, finished with a touch of heavy cream for richness and garnished with fresh parsley.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot over medium heat, cook the ground beef until it is fully browned and no longer pink. This step develops rich flavor and forms the base of the soup.
- Sauté Vegetables: Add the sliced mushrooms, diced onion, and minced garlic to the pot. Cook until the vegetables become tender and fragrant, about 5 minutes.
- Add Broth and Seasoning: Pour in the beef broth, then add the dried thyme. Season the soup with salt and pepper to your preference, stirring well to combine all flavors.
- Simmer the Soup: Reduce heat and let the soup simmer gently for 20 minutes, allowing the flavors to meld and the mushrooms to fully cook.
- Add Cream: Stir in the heavy cream, and cook for an additional 5 minutes to add richness and a creamy texture to the soup.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving for a pop of color and freshness.
Notes
- Use grass-fed ground beef for a richer flavor and healthier fat profile.
- For a dairy-free version, substitute heavy cream with coconut cream.
- Adjust thickness by adding more beef broth if you prefer a thinner soup.
- Make sure to chop the parsley finely to evenly distribute its flavor.
- To enhance flavor, you can add a splash of Worcestershire sauce while cooking the beef.
