Low Carb Cream of Mushroom Soup Recipe
This Low Carb Cream of Mushroom Soup is hearty, silky, thick and delicious. Enjoy a comforting, flavorful meal and forget about canned mushroom soup because this recipe is extremely easy to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 servings
- 4 tablespoons butter
- 1 tablespoon olive oil
- 10 cups (750g) fresh brown mushrooms sliced
- 1 cup heavy cream
- 4 cups chicken broth or vegetable broth
- 1 yellow onion diced
- 4 cloves garlic minced
- ½ tsp xanthan gum optional
- 4 teaspoons chopped thyme divided
- ½ cup white wine
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- A pinch of paprika
- Chopped fresh parsley and thyme to serve
In a large pot heat the butter, and oil over medium-high. Sauté onion in the melted butter for 2 to 3 minutes until softened. Add the garlic and fry for about 1 minute until fragrant.
Add the sliced mushrooms, 2 teaspoons thyme, the wine and simmer 5-7 minutes
Sprinkle mushrooms with xanthan gum (to get a thicker soup), stir well and cook for about 2 minutes. Pour the broth and bring to a boil.
Reduce heat, cover and simmer for 12-15 minutes, until thickened.
Remove the soup from heat and stir in the heavy cream. At this point, you can puree the soup using a stick blender.
Taste and adjust salt and pepper to your taste.
Mix in fresh parsley and thyme. Enjoy warm with a buttery toasted low carb bread slice.
Serving: 1g | Calories: 209kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 364mg | Potassium: 462mg | Fiber: 1g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg | Net Carbs: 6g