low carb cream of mushroom soup recipe
The Best low carb cream of mushroom soup recipe
I am so excited to share this low carb cream of mushroom soup recipe with you all. This dish is a staple in my household, and I make it at least once a week.
The reason I love this recipe so much is that it’s incredibly easy to make and requires minimal ingredients. The best part is that it’s packed with nutrients and is perfect for those looking to reduce their carb intake without sacrificing flavor.
My family loves it when I serve this soup with a side of low-carb crackers or crusty bread, but you can also enjoy it on its own or paired with a green salad. One of the things I appreciate about this recipe is how versatile it is – you can make it in just 20 minutes, and the leftovers are perfect for meal prep.
Another reason I adore this recipe is that it’s a great way to get more vegetables into your diet, especially if you’re not a fan of eating greens. The mushrooms add an earthy flavor that pairs perfectly with the rich cream, and the garlic adds just the right amount of depth without overpowering the dish.
My kids even ask for seconds when I serve this soup for dinner, which says a lot about how much they enjoy it.
Low Carb Cream of Mushroom Soup
A rich and creamy low carb cream of mushroom soup perfect for a cozy meal. This soup is thickened with cream cheese and heavy cream instead of flour.
🥘Ingredients
Ingredients
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Low Carb Cream of Mushroom Soup Works
This low carb cream of mushroom soup recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day.
It’s also perfect for family gatherings as everyone loves it, even my picky eaters!
You can easily reheat leftovers in the microwave or on the stovetop and serve them over zucchini noodles or cauliflower rice for an extra-low-carb meal.
❓ Frequently Asked Questions About Low Carb Cream of Mushroom Soup
Q: What type of mushrooms are best for this recipe?
A: For this recipe, I recommend using button mushrooms or cremini mushrooms as they have a meaty texture and a mild flavor that works well in cream-based soups. You can also use other varieties like shiitake or oyster mushrooms if you prefer.
Q: Can I use store-bought cream instead of heavy cream?
A: Yes, you can use store-bought cream as a substitute for heavy cream in this recipe. However, keep in mind that store-bought cream may contain additives and preservatives that you might not want to include in your diet.
Q: How do I prevent the soup from becoming too thick?
A: If you find that the soup has become too thick, you can thin it out by adding a bit more chicken broth or water. However, be careful not to add too much liquid as this can dilute the flavor of the soup.
Q: Can I make this recipe vegetarian by substituting the chicken broth?
A: Yes, you can make this recipe vegetarian by substituting the chicken broth with vegetable broth. You can also use a low-sodium broth if you prefer.
Q: How long does this soup keep in the fridge?
A: This soup will keep in the fridge for up to 3 days. Be sure to store it in an airtight container and refrigerate at 40°F (4°C) or below.
