This Low Carb Cream of Mushroom Soup is hearty, silky, thick, and delicious. Enjoy a comforting, flavorful keto mushroom soup and forget about canned mushroom soup because this recipe is extremely easy to make. Perfect low carb keto soup to make for those chilly days!
Sauté Onion and Garlic: In a large pot, heat the butter and oil over medium-high heat. Sauté the onion in the melted butter for 5 minutes until softened. Add the garlic and fry for about 1 minute until fragrant.
Add Mushrooms and Simmer: Add the sliced mushrooms, and fresh thyme. Let it simmer for 5-7 minutes, then add the white wine.
Add Xanthan Gum and Broth: If you like a thicker soup, sprinkle the mushrooms with xanthan gum, stir well, and cook for about 2 minutes. Then, pour in the broth and bring the mixture to a boil.
Simmer the Soup: Once boiling, reduce the heat, cover, and let the soup simmer for 12-15 minutes until it has thickened to your liking.
Add Heavy Cream: Remove the soup from heat and stir in the heavy cream. If you prefer, you can use a stick blender to puree the soup at this stage.
Season and Serve: Taste and adjust the seasoning with salt and pepper if needed. Stir in the remaining fresh thyme and some fresh parsley. Enjoy the warm soup with a slice of buttery, toasted low-carb bread!