No, traditional cream of mushroom soup is not keto. This cream of mushroom soup without flour doesn’t need any flour or xanthan gum to thicken it, it’s thick enough on its own, thanks to the cream and pureed mushrooms. Store bought cream of mushroom soup is not usually gluten-free, as it’s thickened with wheat flour, not to mention filled with hidden carbs and preservatives. See my serving suggestions below, or you can also use this as a creamy base for any keto casserole. Add minced garlic and saute until fragrant. Saute onions and mushrooms, until soft and lightly browned. Heat olive oil in a dutch oven or pot over medium heat. For full instructions, including amounts and temperatures, see the recipe card below. This section shows how to make keto mushroom soup (that’s also gluten-free!), with step-by-step photos and details about the technique, to help you visualize it. How To Make Gluten Free Cream Of Mushroom Soup
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