Low Carb Cream Of Mushroom Soup

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Why I Absolutely Love This Low Carb Cream Of Mushroom Soup

How to make Low Carb Cream Of Mushroom Soup

The colder weather has started to work its way into our daily lives. That means recipes like this Low Carb Cream of Mushroom Soup are the perfect dish to start serving up to the family. A warm bowl of soup on a cold evening is the making of a perfect night.

If you are familiar with my Spicy Cream of Mushroom Soup, then you will love this Low Carb Cream of Mushroom Soup. Both of these recipes are similar but, this recipe is much lower in carbs. So, if you love good soup but are living a low carb lifestyle, this is the soup for you!

If you’re like me, you enjoy using creamy soups like this Low Carb Cream of Mushroom Soup as an appetizer course or side dish. It works great as an addition to chicken or pork chop dishes, but it also works as a satisfying meal all on its own!

The best part of this Low Carb Cream of Mushroom Soup is the fact that it’s made in the Instant Pot. Even when the cooler weather hits, our schedules don’t slow down. As a matter of fact, they actually get much busier in most cases. It’s great to have recipes like this one that are easily tossed into the Instant Pot and done within minutes with little effort on our part.

Keto Mushroom Soup Ingredients

For the most part all these ingredients I used are items you probably have at home. I used mushrooms, cauliflower, garlic, sage, thyme, olive oil, parmesan cheese and Better than Bouillon base.

The only usual ingredient is the Better than Bouillon vegetable base. I use Better than Bouillon bases a lot on this blog because they add so much flavor to soup. I used the vegetable base today because I wanted this to be a vegetarian soup, however I always have the chicken and beef bases on hand. I highly recommend them for keto cooking.

If you dont have Better than Bouillon bases you can use any kind of bouillon you have on hand, broth or add some salt and pepper. But trust me the BTB is a great flavor enhancer and you can do a lot with it.

Tools To Make Keto Mushroom Soup

Tap the links below to see the items used to make this recipe.

  • Cookware set This cookware set is what I use in my kitchen. The large pot is the perfect size for this keto soup recipe.
  • 8-inch chefs knife Chopping and slicing is simple with this chefs knife.
  • Immersion blender This stainless steel immersion blender is perfect for blending a creamy soup.

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Easy Keto Soup Recipe

First, let me say that this soup is perfect for everyone – even if they are not following a keto diet. It is a delicious chemical-free, low carb and keto alternative to store-bought canned soups.

This mushroom soup is great if you are following a keto diet. First, it lower in carbs. Second, it has enough fat to qualify as keto.

fat 30.5 g net carbs 4.7 g protein 3.8 g

The Secret To Eating Soup On Keto

Creamy Mushroom Soup

Here’s the best way to make eating soup on keto better: look at canned or packaged soup as a starting point.

In other words, add stuff! Boil or saute up some spinach and throw it in chicken broth or top your soup with some avocado. Another keto favorite is to take bone broth or heavy cream and “stretch” the soup a bit farther to dilute the carb content.

Whatever you can do to increase the fat and protein content while diminishing the carbs is fair game.

Recommended Reading: Veg Hot And Sour Soup

How To Make It

Saute the mushrooms. Add the butter to a skillet over medium heat and let it melt. Once the pan is hot add the mushrooms and cook for 10-15 minutes, until the mushrooms have cook down and released most of their excess moisture.

Season the mushrooms. Add the onion powder, garlic powder, salt, pepper, and chicken broth to the mushrooms. Stir with a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 5 minutes and then remove 1/3 of the mushrooms from the pan setting them to the side.

Add the heavy cream. Pour the heavy cream into the skillet and then use an immersion blender to puree the soup. Its ok to leave some mushroom bits but getting a good puree will help thicken the soup. Add the reserved mushrooms back to the soup.

Continue to cook for 15-20 minutes or until soup has thickened.

Top Keto Canned Soup Brands

Sometimes theres just no time to cook. When youre on a special diet, whether youre on a gluten-free, vegetarian, vegan, low-carb, or keto diet, its often easier to stay home and cook than navigate restaurant menus to ensure that what youre eating complies with your meal plan.

But sometimes theres just not enough time. And sometimes you open the doors to your refrigerator only to find a few sad vegetables at the back of the veggie drawer and have no motivation to turn them into something tasty.

The keto diet can feel especially difficult when buying food at restaurants or prepared meals because there can be so many hidden high-carb fillers lurking in the ingredients list. Cornstarch is a cheap and common thickener in canned soups and instant meals, which means that many canned soups are off-limits for the keto dieter.

There are some great non-perishable options for those on keto and low-carb diet plans, and if you stock up in advance, youll be ready for those days when theres just not enough time.

Recommended Reading: Lipton Onion Soup Mix Nutrition Information

Keto Cream Of Wild Mushroom Soup

May 31, 2018

This homemade cream of mushroom soup is packed with lots of wild mushroom flavor! It’s easy to make and super creamy.

If you like mushrooms, you must try this!!! It has an awesome combination of mushroom that are sautéed until tender then made in to the most luscious creamy soup.

The intense flavor from the dried mushrooms lends an incredible depth of flavor in this soup!

When served as a side dish, it has an earthy essence that makes this the kind of Keto mushroom soup that pairs well with most any low carb main dish.

Though you can certainly serve it as an Keto appetizer it is healthy and hearty enough to serve as an Keto entrée. You can serve these gluten free Breadsticks or this homemade Rosemary and Olive Keto Focaccia with the soup for a complete meal.

Adding The Broth & Seasonings

I TESTED Keto Cream of Mushroom Soup – Testing healthy recipes|Low Carb|Dairy Free

Now, once the mushrooms are tender, we can add the chicken broth, seasonings , and the porcini mushroom powder – if you chose to include it.

Adding porcini mushroom powder is optional, but it will increase the final dish’s savory flavor and umami goodness.

Anyway, after adding the other ingredients to the saucepan, we can bring the mixture to a boil and then reduce it to a simmer. Then, when that’s simmering, we can cover the saucepan with a lid and let cook for about 5 to 7 minutes – stirring occasionally.

Also, make sure not to boil the mushrooms for too long at this point, or else they will lose their firmness and become mushy.

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How To Make Low Carb Chicken Mushroom Soup

For this soup, follow these easy steps:

  • Cook chicken in olive oil in a large soup pot, then remove with a slotted spoon and set aside.
  • Add all the mushrooms and saute then reserve some for garnish.
  • Add onions, garlic, thyme, sage, Marsala wine, and continue to saute.
  • Then add the chicken stock and bring to a simmer stir in the chicken and simmer 10 minutes, uncovered.
  • Remove the thyme stems and discard. Then whisk in the cream cheese, Parmesan cheese and Monterey jack cheese until smooth.
  • Pan fry the reserved mushrooms in a little olive oil to use for garnish.
  • Garnish with extra mushrooms, sour cream, Monterey jack cheese, and parsley.

This creamy chicken mushroom soup is a low carb chicken soup that fills and comforts on a cold winter day, and still lets you hit those New Year eating goals because you know its that time of year!!

What To Serve With Cream Of Mushroom Soup

You can truly serve this any way that sounds good! If you want to make this as a side to serve with your main dish, or count this as your main dish. We have done it both ways, and no matter how we ladle up this soup, the whole family loves it.

Another thing is you could sprinkle low carb croutons on top of the mushroom soup as well for an added crunch factor. I have made homemade in the past and done that, and it was a great crunch factor.

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Low Carb Cream Of Mushroom Soup

PUBLISHED · MODIFIED October 30, 2019 · BY · 752 words. · About 4 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases·

Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!

Low Carb Cream Of Mushroom Soup Ingredients

Low Carb Cream of Mushroom Soup

This low carb keto soup needs just a few wholesome ingredients such as full-fat cream, your favorite mushrooms, a splash of white wine and to complement the flavors, add fresh thyme! Here are all the ingredients youll need:

  • Fresh Mushrooms: I love to use fresh brown or cremini mushroom in this recipe. You can choose portobello mushrooms or a mushroom mix, and they will all result in a delicious soup. To save some time, get sliced mushrooms from the store.
  • Fresh Herbs: My favorite herbs to use in this gluten-free soup are thyme and parsley. If these arent your favorite, you can always switch and add: rosemary, oregano, chives, or cilantro
  • Cream: Stick to the full-fat heavy whipping cream because its less processed than light cream, half and half or thickened cream.
  • Garlic & Onions These are two extremely important ingredients that create the perfect taste for this mushroom soup recipe.
  • Low Carb Thickener: We need a thickener to create this tasty creamy mushroom soup. For low carb options, you can use xanthan gum, glucomannan powder, arrowroot powder or coconut flour.
  • Wine: Use dry red or white wine to complement the flavors. You can leave it wine, but I highly suggest to use it it will make a difference!

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Did You Make This Recipe

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A Note on Nutrition Facts

I am not a nutritional expert. Nutritional information for this recipe is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol carbs are not included in the nutritional information as it has been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols.

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How To Make Condensed Cream Of Mushroom Soup

Over medium heat, melt butter in a skillet and sauté onions and mushrooms until very tender. Add parsley then stir. Reduce heat to low, stir in cream, salt, and pepper.

Stir frequently, continue simmering soup until liquid is reduced by more than half and very thick. You should end up with approximately 12 oz of condensed soup. Remove from heat and allow to cool.

Place in an airtight container. Store in the refrigerator for up to three days or the freezer up to three months. Allow soup to come to room temperature before using.

Read Also: Onion Soup Mix Dip Recipe

The Best Keto Cream Of Mushroom Soup

The cold weather of Fall has finally made its way to Buffalo. And that means soup season is here too!

So, today, I’m sharing one of my absolute favorite creamy keto soup recipes with you – Keto Mushroom Soup!

This soup is so deliciously creamy, and it’s full of tender pieces of mushroom.

The broth has bold notes of garlic, onion, and herbs that perfectly complement the more earthy mushroom flavors. And the ingredients are easy to find ones that you probably already have at home!

What’s not to love about that?

That said, let’s jump into the recipe, and I’ll show you how to make the best keto creamy mushroom soup!

Brown Butter Mushroom Soup Recipe

Low Carb Cream of Mushroom Soup – Keto Soup Recipe

This creamy mushroom soup recipe is made with brown butter and sage for delicious rich flavor. So easy to make, with only 5 ingredients, its a perfect keto soup recipe for those chilly days.

This Keto Brown Butter Mushroom Soup Recipe was first published in December 2012. But its such a lovely and easy soup, I decided it needed a little update. Ive even included a video to show you just how easy it is to make homemade cream of mushroom soup.

Ive got to be honest here. Making your own cream of mushroom soup is so easy, I honestly dont know why anyone would use store-bought. It takes less than 20 minutes to make and its so much more flavorful. Not to mention healthy!

Lets do a little comparison, shall we?

There are many commercial brands of cream of mushroom soup out there. I wont like, the ingredients are little scary. Or a lot scary, depending on the brand. Most of them are mad with things like soybean oil, wheat flour, and MSG. Even the so-called healthier, organic brands have additives like rice flour.

Okay, I have to ask: why the flour, people? A blended mushroom soup like this one needs no extra thickeners. The mushrooms themselves thicken it sufficiently.

Step away from the canned soup, people! And make my simple keto mushroom soup recipe instead. It takes only 5 ingredients: Butter, mushrooms, sage or thyme, broth, and cream.

Thats it! And I guarantee you that the flavor is far superior to that of anything from a can or a carton.

Read Also: Nutritional Value Of Lentil Soup

How To Make The Low Carb Cream Of Mushroom Soup:

  • Melt butter in a large stockpot over medium heat.
  • 2. Add mushrooms, onion, and garlic cook and sauté until tender, about 10 minutes.

    Don’t blacken onions.

    3. Add salt, pepper, and thyme cook and stir until combined, about 1 minute.

    4. Stir in chicken broth, cashew milk, and cream cheese.

    Reduce heat to a low simmer and pour in sherry. Taste it for spices!

    5. Cook on medium low, stirring often, until flavors are melded and it has thickened to your liking, about 15 minutes. Do not allow to boil.

    If it boils the cream cheese will curdle and separate. It will still taste good but the texture will be…weird.

    6. Serve garnished with parsley or chives if desired or cover and refrigerate for up to five days.

    How Long Does Homemade Mushroom Soup Last In The Fridge

    This Low Carb Mushroom Soup will last about a week in the refrigerator. I don’t typically suggest freezing anything with dairy in it because it has a tendency to become grainy, but I’ve heard that people have had success with freezing the soup, so feel free to portion it out and freeze it for later if you happen to have any left.

    Also Check: Soup Diets For Quick Weight Loss

    For This Creamy Mushroom Soup Recipe I Recommend:

    Here are a couple of kitchen tools I suggest using to make this recipe:

    • Kitchen and Food Scale A scale makes it so easy to measure the perfect amount of mushrooms to use for this dish. A kitchen scale is also super useful when you need to accurately measure the weight of pasta, meat, or flour to use in recipes.
    • Immersion/Hand Blender This is the one I use and love! I have had mine for years and it is one of my favorite kitchen tools. I use it all the time to make soups, smoothies and sauces.

    If you make this Creamy Mushroom Soup recipe, let me know! Leave a comment with a star rating below, because I love hearing from you!

    What Does Deglaze Mean

    Low Carb Cream of Mushroom Soup Recipe

    Deglazing means to pour liquid into a pan and let the simmering liquid help to loosen and lift the crusty particles on the bottom of the pan. You usually move the contents around with a wooden spoon to help the process along. This not only keeps the particles on the bottom of the pan from burning, but it also intensifies the flavor soup.

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    Instant Pot Mushroom Soup

    First, set your Instant Pot to saute and add the butter. When melted, add the mushrooms, onions, garlic, and thyme. Cook for 6 minutes.

    Next, add the broth and season to and season to taste with salt and pepper.

    Seal your pressure cooker and set the pressure to high. Cook for 4 minutes.

    Allow the pressure to release naturally, and then do a quick release.

    Return the Instant Pot to saute and add in the cream cheese. Cook until melted. Turn the temperature to warm and add in the heavy cream.

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