This creamy keto mushroom soup recipe is made with brown butter and sage for delicious rich flavor. Easy to make and with only 5 ingredients, it's a perfect keto soup recipe for those chilly days.
In a large pot, heat the butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add the sage and cook one minute more.
Add the mushrooms and stir to coat, then sauté until the mushrooms are tender and lightly browned, 4 to 5 minutes.
Stir in the broth and bring to a simmer. Cook 4 to 5 minutes more.
Transfer the soup to a food processor or blender (in batches, if your processor is not large enough). Blend until smooth. You can use an immersion blender but it tends not to get as smooth.
Return the soup to the pot and stir in the cream. Serve immediately.
Video
Notes
Storage Information: Store the soup in a covered container in the fridge for up to 7 days. You can also freeze the pureed soup before the addition of the cream for up to 2 months. For a chunkier soup, remove a portion of the mushrooms prior to blending, then add back in to the pureed mixture.