A hearty and creamy Keto Beef and Mushroom Soup featuring tender beef cubes simmered with mushrooms and herbs in a rich beef broth finished with heavy cream. Perfect for a low-carb, satisfying meal.
Total Time:2 hours 15 minutes
Yield:4 servings
Ingredients
Meat and Vegetables
1 lb beef stew meat, cut into cubes
1 medium onion, diced
2 cups mushrooms, sliced
Liquids and Seasonings
2 tablespoons olive oil
4 cups beef broth
1 cup heavy cream
1 teaspoon thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and cook them until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
Sauté Vegetables: In the same pot, add the diced onion and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Simmer Soup: Return the browned beef to the pot. Pour in the beef broth and add the thyme, salt, and pepper. Stir to combine and bring the mixture to a simmer.
Cook Slowly: Cover the pot and reduce the heat to low. Let the soup simmer gently for about 1 hour 30 minutes to 2 hours, or until the beef is tender and flavorful.
Finish with Cream: Stir in the heavy cream and heat the soup through for about 5 minutes without boiling, to maintain the creaminess.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy.
Notes
For a richer flavor, use homemade beef broth or low-sodium broth to control salt levels.
Use a mix of mushrooms like cremini and button for deeper umami flavor.
To make the soup dairy-free, substitute heavy cream with full-fat coconut milk.
If you prefer a thicker soup, whisk 1 tablespoon of almond flour or coconut flour into the soup after adding the cream and simmer until thickened.
Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
