Keto Mushroom & Spinach Soup Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">500g mixed mushrooms (portobello, cremini, shiitake), sliced</li><li class="ingredients-single-item">1 teaspoon dried thyme (or 1 tablespoon fresh)</li><li class="ingredients-single-item">750ml chicken or vegetable stock</li><li class="ingredients-single-item">200g fresh spinach, roughly chopped</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">100g cream cheese</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">60g grated Parmesan cheese, for serving</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Immersion blender (or regular blender)</li><li class="equipment-single-item">Wooden spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the butter and olive oil in your large pot over medium heat until the butter has melted completely. This combination gives you the flavor of butter with the higher smoke point of oil.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the diced onion to the pot and sauté for 3-4 minutes until translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this will create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the sliced mushrooms and dried thyme to the pot. Increase the heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. This caramelization creates deeper flavor compounds that enhance the umami taste of your soup.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Season generously with salt and pepper, which will help draw out additional moisture from the mushrooms. Reserve about 1/4 of the sautéed mushrooms for garnish if desired, setting them aside on a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the stock and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld together. The stock will pick up all the caramelized bits from the bottom of the pot, incorporating that deep flavor throughout the soup.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the cream cheese in small chunks, stirring until completely melted and incorporated. This creates an emulsion that helps thicken your soup without carb-heavy flour or cornstarch.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using an immersion blender, partially blend the soup to your desired consistency. I recommend leaving some texture rather than completely puréeing it. If using a regular blender, carefully transfer half the soup, blend, then return it to the pot with the unblended portion.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Stir in the heavy cream and bring the soup back to a gentle simmer. The proteins in the cream will further thicken your soup naturally as they heat, but be careful not to boil it which can cause curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the chopped spinach and stir until wilted, about 2 minutes. The residual heat will perfectly cook the spinach while maintaining its vibrant color and nutrients.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Finish with fresh lemon juice, which brightens the rich flavors. Taste and adjust the seasoning with additional salt and pepper if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve hot, garnished with the reserved sautéed mushrooms, a sprinkle of grated Parmesan cheese, and an extra drizzle of olive oil if desired. The soup will thicken further as it cools, so you may need to thin with a splash of stock when reheating leftovers.</li></ol>