Best Slow Cooker Keto Cream of Mushroom Soup
This roasted mushroom soup is smokey, creamy, and loaded with flavor. Preparing this classic soup dish in the slow cooker gives the flavors more time to develop. With this Keto soup slow cooker recipe, you can start a large batch in the morning and have a warm, soul-rejuvenating soup by lunch or dinner time.
How to Make It
Step 1
Preheat your oven to 200 C/ 400 F and place a wire rack over a baking sheet. Slice the mushrooms and place them in a bowl. Add the melted butter, salt, and mince the garlic in.
Step 2
Toss the bowl to combine. Spread the mushrooms out onto the wire rack. Transfer the baking sheets to the oven.
Step 3
Roast the mushrooms for 15-17 minutes, or until tender and dark in color. The mushrooms will have shrunk significantly. Transfer the mushrooms to the slow cooker.
Step 4
Finely chop the onions and add them to the slow cooker. Add the sherry, broth, black pepper, and thyme sprigs. Give it a quick mix, then cook it for 3-4 hours on high or 5-6 hours on low.
Step 5
Discard the thyme sprigs, and scoop out half the cooked mushrooms and place them in a bowl. Blend the soup in the slow cooker using an immersion blender. Return the cooked mushrooms you pulled out earlier.
Step 6
Add the heavy cream and lemon juice and stir. Taste the soup and adjust the seasoning if needed. Ladle the soup into 4 bowls, garnish with fresh thyme, and serve immediately.
Ingredients
- Brown mushrooms (Italian or Crimini mushrooms), raw
300 g
- Melted Butter
3 tbsp
- Salt
0.5 tsp
- Onion
0.25 small
- Garlic
2 clove
- Vegetable broth, bouillon or consomme
1.5 cup
- Sherry, dry
2 tbsp
- Black pepper
0.5 tsp
- Fresh thyme
3 Sprig
- Heavy cream
0.33 cup
- Lemon juice
2 tsp