A little bit of innovation makes this soup quite healthy and Keto friendly.
Chop mushrooms into slices and take about a fourth of it and sauté nicely in a pan in butter along with sliced ginger and garlic. Add some salt.
In a blender add some water and blend the remaining mushroom into a nice pulp.
Add the pulp to the heating mushroom mix in the pan. Add some more butter and pepper and continue heating.
Add thin coconut milk into the mix and allow to boil. I added a few curry leaves into it.
Here’s now the trick. Without cream or refined flour, the soup may not be creamy. And here comes the coconut flour. A couple of tablespoons of coconut flour makes the soup creamy.
Transfer into a bowl and enjoy the healthy keto creamy mushroom soup.