Description
This Keto Beef and Mushroom Soup is a rich, creamy, and hearty low-carb meal perfect for those following a keto or gluten-free diet. Made with tender beef stew meat, savory mushrooms, and a blend of aromatic herbs, it’s prepared stovetop and enriched with cream cheese and heavy cream for a comforting, satisfying bowl of soup.
Ingredients
Scale
Meat
- 1 pound beef stew meat (cut into bite-sized pieces)
Fats and Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables & Aromatics
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 8 ounces cremini or white mushrooms (sliced)
- 1 tablespoon fresh parsley (chopped, for garnish)
Liquids
- 4 cups beef broth (low-sodium)
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
Cheese & Dairy
- 2 tablespoons cream cheese (softened)
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Brown the beef: Heat olive oil and butter in a large pot over medium heat. Add the beef stew meat and sear until browned on all sides, which locks in the juices. Remove the beef and set aside.
- Sauté aromatics and mushrooms: In the same pot, add the diced onion and cook until translucent to release its sweetness. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are browned and tender.
- Combine and simmer: Return the browned beef to the pot. Stir in the beef broth, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 45 minutes or until the beef becomes tender and flavors meld together.
- Add cream and thicken: Stir in the heavy cream and softened cream cheese until fully incorporated to create a rich, creamy texture. Continue to simmer for an additional 5 to 10 minutes to allow the soup to thicken slightly.
- Final seasoning and garnish: Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley before serving to add a fresh, herbal note.
Notes
- For extra richness, add a splash of dry red wine while sautéing the mushrooms.
- To make this soup dairy-free, substitute coconut cream for the heavy cream and omit the cream cheese.
- This soup stores well in the fridge for up to 4 days and can be frozen for up to 2 months.
