low carb mushroom soup recipe

Written BySheba G Updated On
low carb mushroom soup recipe
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The Best low carb mushroom soup recipe

I’ve been making this low-carb mushroom soup recipe for years, and it’s a staple in our household. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.

I love how it’s made with fresh mushrooms, onions, garlic, and herbs, which gives it a rich and earthy flavor. My family is always excited when I serve this soup, and it’s easy to customize with your favorite ingredients.

I’ve made this recipe for family gatherings, potlucks, and even just a quick lunch. The best part is that it’s incredibly versatile – you can serve it as a main course or use it as a side dish.

I’ve also found that this recipe is perfect for meal prep, as it reheats beautifully and can be stored in the fridge for up to three days. The combination of flavors and textures in this soup is truly unique – the earthy sweetness of the mushrooms pairs perfectly with the savory flavors of the herbs and garlic.

My kids are picky eaters, but they devour this soup without complaint. I’m not sure what it is about this recipe that makes it so magical, but I think it might be the way the flavors meld together after simmering for so long.

It’s like a warm hug in a bowl – comforting and nourishing at the same time. This low-carb mushroom soup recipe has become a staple in our household because of its ease of preparation and flexibility in serving options.

Low Carb Mushroom Soup

Low Carb Mushroom Soup

4.5 from 1436 votes

This creamy, comforting low carb mushroom soup is perfect for a cozy dinner. It’s packed with earthy mushrooms and a rich, velvety texture.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 large onion, diced
8 oz mushrooms, sliced
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1 tsp fresh thyme leaves

👨‍🍳Directions

1In a large pot, heat the butter over medium heat until melted.
2Add the diced onion and cook, stirring occasionally, until the onions are translucent and lightly golden.
3This should take about 5 minutes.
4Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown.
5This should take about 7 minutes.
6Stir in the minced garlic and cook for 1 minute, until fragrant.
7Be careful not to burn the garlic.
8Pour in the chicken broth and bring the mixture to a boil.
9Once boiling, reduce the heat to low and let it simmer for 10 minutes.
10This allows the flavors to meld together and the mushrooms to soften.
11Use an immersion blender to blend the soup until it reaches your desired consistency.
12For a smoother soup, blend until completely smooth.
13For a chunkier soup, blend until the mushrooms are broken down but some texture remains.
14Stir in the heavy cream, salt, black pepper, and thyme leaves.
15Cook for an additional 2-3 minutes, until the soup is heated through and the flavors are well combined.

🔧Equipment

Large pot
Wooden spoon
Immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 32g💛Saturated Fat: 20g❤️Cholesterol: 125mg🧂Sodium: 900mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 8g

📝Notes

Tips: For a richer flavor, use bone broth instead of chicken broth. For a dairy-free version, substitute the heavy cream with full-fat coconut milk.

Watch Video Of How Low Carb Mushroom Soup Works

This low-carb mushroom soup recipe is always a good idea for any occasion because of its simplicity, versatility, and delicious flavor profile.

Whether you’re serving it at home or taking it to a potluck event, this soup is sure to impress your guests with its creamy texture and rich flavors.

One of my favorite things about this recipe is that it reheats beautifully – simply add some extra broth or cream if needed – making it perfect for meal prep or batch cooking.

❓ Frequently Asked Questions About Low Carb Mushroom Soup

Q1: What type of mushrooms should I use in this recipe?

A1: For this recipe, you can use any type of mushroom you like, but I prefer using cremini or shiitake for their rich flavor and meaty texture.

Q2: Can I substitute heavy cream with something else?

A2: Yes, you can substitute heavy cream with half-and-half or coconut cream for a lower-calorie option.

Q3: How do I store leftover mushroom soup?

A3: Leftover mushroom soup can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.

Q4: Can I make this recipe in bulk?

A4: Yes, you can easily double or triple this recipe to feed a larger crowd.

Q5: What if I don’t have any fresh herbs on hand?

A5: You can use dried herbs as a substitute if fresh ones aren’t available – just reduce the amount used according to package instructions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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