Low Carb Creamy Mushroom Soup
Creamy Mushroom Soup is a healthier alternative to fried & junk snacks. Mushroom is a healthy superfood. This creamy low carb mushroom soup is perfect for this monsoon. Rich with nutrition this soup is easy to make and flavorful with its earthy look & taste. It has all flavors of garlic & chilli which makes this spicy, curd, pepper, natural mild sweetness from mushroom & onion. To make it little creamy flour is added. To give it healthier twist I have added wheat flour which is better option than refined flour. Almond flour can also be added. A spoon of flour and milk makes this creamier. I have replaced heavy cream with beaten curd. To make this vegan use soy milk and vegan curd. If following keto diet add heavy cream to the soup.
Total Steps
10
Ingredients
14
Tools Needed
1
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Low Carb Creamy Mushroom SoupIngredients
- 8-10 Mushroom
- 1 Onion
- 4-5 Garlic pods
- 1/2 teaspoons Wheat flour
- 1/4 cups Milk
- 1/2 cups Water
- 1/4 teaspoons Black Pepper
- 1/2 tablespoons Curd
- 1/4 teaspoons Salt
- 1 tablespoons Oil
- Almond flour(optional)
- Soy milk(optional)
- Vegan curd(optional)
- Heavy cream(optional)
Instructions
Step 1
1. Wash & clean mushrooms completely and chop.
Step 2
2. Heat 1 tbsp oil. Add chopped onion & garlic till translucent.
Step 3
3. Add chopped mushrooms and saute for 2 minutes on high flame stirring occasionally.
Step 4
4. Add flour and saute again for 30 seconds.
Step 5
5. Add milk, water and simmer.
Step 6
6. Once mushrooms are soft remove from heat.
Step 7
7. Blend them to a smooth puree.
Step 8
8. Transfer the puree to the pan and simmer till desired consistency.
Step 9
9. Season with salt & pepper.
Step 10
10. Serve hot with a swirl of curd.