Keto Cream of mushroom can easily be made without added flour. In fact, many recipe authors have worked on the ketonisation process of this famous queen of soups. Yes, you can use heavy cream or even better Mascarpone and prepare a nice bowl of creamy mushroom soup. However, you know how we keep talking about A1 casein, the inflammatory properties of cow’s dairy? Well, that’s not the only problem, in today’s world industrial products, such as heavy cream often come with unwanted additives. Since goat or sheep cream is not quite easy to find these days, I had to work on a non-dairy version!
So, how to make Keto cream of mushroom soup without cream?
This will especially be refreshing for people who simply cannot take any dairy due to intolerances, allergies or other conditions. For them, and everybody else who loves a nice bowl of creamy soup, during the cold months, this recipe will bring enormous joy. It’s easy to prepare yet gives the perfect ratio of precious nutrients. But, you do need some fresh pasture-raised egg yolks because they hold the secret to creaminess and nutritiousness! Spices, on the other side, do the magic, but it might not work without the mighty smoked beef bacon!
Smoked beef bacon is beyond valuable
When we posted a video cutting some beef bacon on Twitter, things went totally steamy. We simply cannot believe that people around the globe are not eating this delicacy every winter! Not only that it’s healthier than pork bacon due to a better ratio of omega-3 to omega-6, but it’s also tastier. The traditional method calls for no sugar, nitrates or other industrial additives. Especially if you can find the smoked version of beef bacon. For this recipe, you can also use smoked beef prosciutto or even beef jerky. Of course, in that case, you’ll have to add more tallow to increase the nice Keto-friendly fat in your soup.
If you would like to learn about ancient people, their obsession with mushrooms, their divine origin, what Aristotle, Plato and Hypokrates thought about them, then you need to read this wonderful article that served as my inspiration!
A quick history of Cream of mushrooms
Soups made with cream and mushrooms are quite older than you might think. Much older than the canned versions. It was prepared as a broth since ancient times but back then, people did not quite understand the difference between edible and poisonous mushrooms.
Naturally, this dish was a matter of controversy and humans had to learn the hard way to distinguish the good ones from the “evil” ones. However, since mushrooms have always been available in the autumn time, the passion to search for them in the forest continued! We must admit, they are very tasty! But to thicken the broth, people always used a method similar to Béchamel sauce.
Around the year 400 BC, mushroom collecting became a huge trend as it remains today in Europe. It’s even called mushroom hunting, as if they can run away! 😛 Interestingly, this is the national sport of the Czech Republic.
Avgolemono method works even without lemon in keto cream of mushroom 😉
Greeks made a form of art by thickening soups using only egg yolks. Our Keto avgolemono soup is a perfect example of this artistic culinary experience. So, I thought, maybe the French like to add flour to the butter and thicken things up, but KMD followers need to try this egg-yolk method that’s 10 times healthier!
So, I decided to ketonise the Cream of mushroom soup and it ended up like another Eureka moment! What a flavour, texture, creaminess and energy boost! This soup is something you simply must make if you want to taste a potion that gave strength to Asterix! 😉 This is exactly what this soup will do for you!
In ancient Greece, the mushroom broth was called “Mykai” and it was considered as food given from the gods as medicinal meal for recovering after illness or injury. Many philosophers discussed the potential of this broth. Athenaeus introduced it to Egyptians while Romans just inherited everything Greeks ever invented.
Finally, step into my magic kitchen…
Keto Cream of Mushroom soup (dairy-free)Course: Keto soupCuisine: Keto MediterraneanDifficulty: Medium
2 tbsp tallow
1 small onion
6 cloves garlic
100g (3,5 oz) beef bacon (Read the notes for alternatives)
250g champignon mushrooms (or the ones you love)
6 egg yolks (free-range)
1 litre (34 fl oz) filtered water
1 tsp sea salt
1/2 tsp ground mixed pepper (black, red, white)
4 bay leaves
1 tsp dried dill
1/2 tsp nutmeg
1 tsp red paprika flakes
3 tbsp freshly chopped parsley
- Place the tallow in a deep saucepan and let it melt over medium temperature. Now add finely chopped onion and garlic. Mix with a wooden spoon for 2 minutes and add beef bacon cut into small cubes. Keep stirring for 5 minutes. Now, add sliced mushrooms and sauté for another 5 minutes.
- In a deep pot, pour the water and add all the spices except parsley and red paprika flakes. start heating over medium temperature.
- Using a small whisk or a fork, beat the egg yolks into a nice and fluffy emulsion. Ideally, use a ceramic bowl. As the water with spices starts boiling, using a ladle, start adding some of the water to the yolks. keep whisking. Add approximately 4 ladles of boiling water, but do it gradually.
- In the rest of the water, add the previously sautéd mushrooms and beef bacon. Stir and let it boil for another 5 minutes. Now remove from heat and let it cool down for at least 10 minutes.
- Slowly pour the warm egg-yolk mixture into your soup and constantly stir. It will turn light in colour and creamy. Your soup must not be very hot while you are adding the yolks to prevent them from breaking.
- Serve immediately or if you want to reheat it later, do it over very low temperature and don’t let it boil again. Before serving, add finely chopped parsley and red paprika flakes to each portion.
- If you cannot find beef bacon, you can use any other form of smoked beef and just add more tallow. We even have Oldfashioned smoked beef in our webshop!
- It’s really important to pour egg mixture slowly and constantly stir. This way you will get a nice creamy effect.
- You can eat it the next day, but keep it in the refrigerator. When reheating, don’t let it boil.