Keto Creamy Mushroom Soup

Keto Creamy Mushroom Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6
Calories 110 kcal


  • 5 cups chopped mushrooms
  • 1/2 cup cream
  • 4 new thyme sprigs
  • 4 garlic cloves, minced
  • 1 onion, diced
  • 1 tbsp butter
  • 4 cups vegetable soup broth
  • Pepper
  • Salt


  • Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.
  • Turn on the pot’s Sauté setting. When it is hot, add the butter. Then add the onion. Cook, stirring occasionally, until they are tender, translucent, and have a little bit of browning on them for best flavor.
  • Add the garlic and stir.
  • Add the mushrooms, salt, pepper, and thyme leaves. Cook, stirring frequently, until mushrooms start releasing their liquid and turn a darker shade of brown (they will reduce it size, also).
  • Pour in the broth and stir. Place the lid on the pressure cooker and set the steam release knob to the Sealing position.
  • Cancel the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 5 minutes. The pot will take several minutes to come to pressure.
  • When the cook cycle has ended, let the pot sit undisturbed for 15 minutes (15 minute Natural Release). Then turn the knob to the Venting position to do a Quick Release of the remaining pressure/steam.
  • When the pin in the lid drops down, turn the pot off and open it. Gently stir the soup.
  • Whisk in the cream.
  • Turn on the Sauté setting and let the soup come to a simmer. Turn off the pot.
  • Use an immersion blender to blend some of the soup.
  • Garnish with a little cream and some fresh parsley.

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