Eating a delicious soup while in Keto can sometimes be a challenge. Canned soup is out. Not only is it overcooked, overprocessed and (mostly) mushy, it is LOADED carbs.
So what to do? As I pondered my soup dilemma I remembered this delicious mushroom and soup I once had at a restaurant. It was delicious. So after a little experimenting and some trial & error, I found my perfect recipe.
There are many variations you can do with this soup and I recommend trying all of them. We have been very surprised by the yumminess that each variation has given.
I like to make a huge batch in the crock pot and let is simmer 3-4 hours to get all the flavors to develop. You don’t have to do this, it is just me preferred method.
Heat up a heavy pan (I use a large cast iron skillet) over medium to high heat. Add in the chopped up bacon, allow to cook, stirring occasionally until it is cooked through.
Once the bacon is cooked, add in the leek and garlic. Saute it in the bacon fat until it is cooked through.
Add in the sliced mushrooms. Stir. Allow the mushrooms to brown a bit, stirring occasionally.
Pour all ingredients into the crock pot.
In the same skillet, brown the sausage until it is cooked thoroughly. Add the sausage to the crock pot.
Add the broth, coconut milk, wine, thyme, salt and pepper to the crock pot. Make sure to taste your broth in order to adjust the seasoning.
Allow the soup to simmer for a minimum of 4 hours.
Once it is seasoned to your liking, it is time to serve! Enjoy!
TIP: If you would like your soup a thicker consistency you may add a thickener. Ladle 2 cups of broth into a measuring cup. Add the thickener of your choice (I use 1 Tbsp of Konjac Powder) and whisk well until the broth in the cup thickens up and there are no lumps. Add this broth back to the main soup and stir. Allow it to simmer for a couple of minutes. The entire soup will thicken and become creamier.
317 calories 25 fat
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