low carb cream of mushroom soup
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5 from 1 vote

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
Course: Soup
Cuisine: American
Keyword: mushroom soup
Servings: 8 servings
Calories: 209kcal
Author: Ioana Borcea from LowCarbSpark.com


  • 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