Description
This Keto Beef and Mushroom Soup is a hearty and low-carb meal perfect for a comforting dinner. Packed with ground beef, mushrooms, and flavored with thyme and garlic, this soup combines rich beef broth and creamy heavy cream for a satisfying keto-friendly dish that is both easy to prepare and deeply flavorful.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
Broth and Seasonings
- 4 cups beef broth
- 1 tsp dried thyme
- Salt and pepper to taste
Finishing Touches
- 1/4 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large pot, cook the ground beef over medium heat, stirring occasionally until it is fully browned and no longer pink.
- Sauté Vegetables: Add the sliced mushrooms, diced onion, and minced garlic to the pot with the beef. Cook together until the vegetables soften and become tender, about 5-7 minutes.
- Add Broth and Seasonings: Pour in the beef broth and stir in the dried thyme. Season the soup with salt and pepper according to your taste preferences.
- Simmer the Soup: Bring the soup to a gentle simmer and cook uncovered for 20 minutes to allow flavors to meld and the soup to reduce slightly.
- Add Heavy Cream: Stir in the heavy cream to enrich the soup and continue cooking for an additional 5 minutes, letting the cream blend well without boiling.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- Use fresh herbs if available for enhanced flavor, but dried thyme works well too.
- For a thicker soup, let it simmer longer or add a slurry of xanthan gum or cornstarch if not strictly keto.
- The soup can be made ahead and stored in the fridge for up to 3 days.
- Reheat gently to avoid curdling the cream.
- Optional: Add a pinch of smoked paprika or a splash of Worcestershire sauce for additional depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
