Keto Mushroom Soup Bisque – #1 Very Fast

Keto Mushroom Soup Bisque recipe – Delicious

Long-Horn Steakhouse serves amazing steaks, but the soup that inspired this Keto Mushroom Soup recipe is also a hit at its restaurants. In this Keto Mushroom Soup Bisque recipe, this bisque is rich, creamy, and flavorful and tastes fantastic paired with a juicy steak!

For creamy, flavorful, and tastes fantastic paired with a juicy steak bisque this Keto Mushroom Soup Bisque recipe becomes more tasty and delicious as well! I can not compromise this Keto Mushroom Soup Bisque recipe, with other recipes!

Nutrition Facts: (per serving)

• • • Calories: 304
    • Fat: 27g
    • Protein: 8g
    • Carbs: 6g
    • Fibers: 1g

Keto Mushroom Bisque Soup

preparation time: 5 minutes (not including time to cook bacon) cook time: 10 minutes yield: 4 servings

Bisque Soup Ingredients:

• • • 2 tablespoons unsalted butter or ghee (or coconut oil if dairy-free)
    • 4 ounces button mushrooms, sliced
    • 4 ounces baby portobello mushrooms, sliced
    • ¼ cup chopped white onions
    • ½ teaspoon fine sea salt 1 clove garlic, minced
    • 2 cups chicken bone broth, homemade or store-bought
    • 1 (8-ounce) package of cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
    • Diced cooked bacon, for garnish (optional)
    • 1 teaspoon truffle oil, for drizzling (optional)

Bisque Soup Preparation:

• • • Melt the butter in a stockpot or large saucepan over medium heat.
    • Add the mushrooms and onions and sauté until the onions are translucent about 4 minutes.
    • Season with salt.
    • Add the garlic and sauté for another minute.
    • Remove some of the mushrooms and reserve them for garnish.
    • Add the broth and cream cheese to the pot and heat through.
    • Use an immersion blender to puree the soup.
    • Ladle into serving bowls and garnish each bowl with a few of the reserved mushrooms, some diced cooked bacon, and a drizzle of truffle oil, if desired.
  •  Note:
    • Store extras in an airtight container in the refrigerator for up to 3 days.
    • Reheat in a saucepan over medium heat for a few minutes or until warmed through.