How To Make Keto Spinach Mushroom Soup

This spinach mushroom soup makes certain to be a #1. The best part is that it just has basic fixings, ones you likely as of now have at the rear of your cooler. Spinach and mushrooms are both extraordinarily adaptable and can be used in practically a wide range of dishes. In this soup, the unpretentious and marginally natural kind of the mushroom truly sings.

Here is a recipe for making Keto Spinach Mushroom Soup:

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The Ingredients

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 Preparation

1. Measure out and prepare all the ingredients.

2. In a large pot, add the olive oil and heat over medium heat.

3. Add the diced yellow onion, stir, and let cook for 7-9 minutes.

4. Add the mushrooms to the pot. Stir these with the onion and olive oil for about 4-5 minutes.

5. 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.

6. Remove from heat and stir in half of the heavy cream. Let the soup cool.

7. Pour the soup into a blender and blend until smooth.

8. Serve the spinach mushroom soup with the other half of the cream drizzled on top and parmesan cheese. And enjoy!

The Serving

This makes a total of 4 servings of Keto Spinach Mushroom Soup. Each serving comes out to be 337 calories, 29g fat, 7.3g net carbs, and 11.4g protein.

IF YOU WANT TO GET A CUSTOM KETO DIET MADE UP FOR YOU,
CLICK HERE FOR MORE RECIPES - https://tinyurl.com/custom-keto-diett