KETO Mushroom Soup

KETO Mushroom Soup


1 tbsp USN KETO MCT Oil
½ medium onion (diced)
500 ml white button mushrooms (sliced)
6 cloves garlic (minced)
1 cup heavy cream
2 cups chicken broth or bone broth
1 cup unsweetened almond milk
¼ tsp black pepper
Salt to taste


  1. Heat olive oil in a large pot over medium heat. Add the onions and mushrooms, and sauté for 10 to 15 minutes until soft and lightly browned.
  2. Add the garlic and sauté for 1 minute.
  3. Add the chicken broth, almond milk, cream, black pepper, and salt. Bring to a boil. Let the ingredients simmer for about 15 minutes, stirring occasionally.
  4. Use a blender to puree the mixture until smooth.

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