This keto mushroom soup, no doubt, needs to be your very next dinner! This mushroom soup experience goes back to the late 70’s when our neighbor, Lucy, loaned us a copy of Molly Katzen’s Moosewood Cookbook. Nowadays a classic, Katzen’s book was hot off the press and causing quite the stir. Molly Katzen, along with Alice Waters, was changing the American food scene forever. They ushered in lots of fresh ingredients with bright spices and herbs, leaving behind the canned cooking fiasco of the mid century. My mom got her copy of Moosewood soon after she saw Lucy’s. It still has a place in the kitchen, well-worn and covered in evidence from thousands of cookings in her kitchen. One of our lasting favorites is this mushroom soup. Of course, she adapted it a bit over the decades and I did as well to make it just a bit lower in carbohydrates.
Rich and satisfying, this keto mushroom soup can turn a simple meal into a warm memory. Serve it with a simple green salad for a bit of heaven. It is a wonderful meal in those colder months, rich and sustaining. It can certainly help you through those days of the tough dieting grind.
This is a delicious keto mushroom soup, low carb and loaded with flavor.
If you’ve missed the point that I am one of those “half of themselves” weight loss stories, you may want to poke around more and check out what I did. I combined the keto diet with intermittent fasting for some massive success. Do not miss the before and after photos!
Amanda Rose, Ph.D. lives in the Giant Sequoia National Monument with her husband and two sons. She founded the Eat Like A Bear website to support the awesomely inspiring community on Facebook, Eat Like A Bear!
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