Estimated reading time: 8 minutes
Indulge in a creamy and delicious 30-minute keto mushroom soup. This gluten-free and low-carb recipe is perfect for a comforting meal during the cold months.
Keto Cream Of Mushroom Soup In 30 minutes
Like most people, I often find myself craving comfort foods this time of year when the chill sets in.
It’s the perfect hearty keto soup filling during the cold Fall and winter months for lunch, brunch, or dinner.
Dairy-Free Keto Cream Of Mushroom Soup Options
You can substitute the cream for a dairy-free keto cream of mushroom soup for macadamia nut, oat, coconut, or almond milk.
I’d go for coconut milk or macadamia nut milk, which are our favourites.
We find that almond milk and oat milk have a strong flavor that distinctively changes the tastes of foods.
I used a teaspoon of xanthan gum to thicken the keto cream of mushroom soup, which you can buy on Amazon or at the grocery store.
Recommendations For Keto Cream Of Mushroom Soup
- Immersion Hand Blender – The immersion blender is one of my special frugal kitchen tools, as I use it for many recipes. It’s worth the investment 100%.
- Glass Measuring Cups are great for easy measuring, hot and cold liquids, and pouring. We have a set of 3 glass measuring cups of various sizes—another excellent investment for your kitchen.
- The Soup Ladle is essential for every kitchen and will last you a lifetime.
Types Of Red Low-Carb Wine
I added two tablespoons of a dry red wine that my father-in-law made for the traditional cream of mushroom taste.
Dry wines are acceptable on a low-carb diet, with many coming in at 1-2 net carbs for 5 oz, according to Virtalhealth.com.
Here are some low-carb everyday dry wines (with roughly 1-2g carbs per 5oz):
- Cabernet Sauvignon
- Pinot Noir
- Chardonnay
- Sauvignon Blanc
- Chablis
- Zinfandel
Leave the wine out and add two tablespoons of water if you prefer not to use it.
The wine adds 2.6 grams of carbohydrates to the recipe, which is not much.
How To Make Creamy Mushroom Soup
The entire Keto Cream of Mushroom Soup comes together in one pot and a bowl, making cleaning super-easy.
That’s why I like it, and it’s a quick soup recipe for those weekday nights, or you can prepare and freeze it in advance.
Note: If you use a classic blender, fill it halfway and blend in batches, as the soup will be hot.
Making Bone Broth
You can make a keto chicken bone broth as we have in the crockpot or instant pot or buy it pre-made.
We make it once a month, store it in our freezer, and defrost it as needed for soup recipes.
Occasionally, our pantry will have organic chicken bone broth powder and beef bouillon cubes.
If you are eating a keto diet, remember the ingredients for pre-made broths in cans and boxes.
To keep the recipe vegetarian, use vegetable scraps (we collect them in our freezer for our bone broth) and simmer them in the crockpot.
This recipe calls for 4 cups or 1 litre of chicken bone broth.
At the same time, the taste for salt content is based on what you are using. Although my recipe has a bit of salt, you may need to add more to suit your needs.
Cooking The Mushrooms
I used 4 lbs of white mushrooms, but you can use any mushroom to make keto soup.
To clean mushrooms, I peel them, but you can use a mushroom brush to clean them.
I saute the mushrooms with two tablespoons of butter melted in a pot, 1/2 cup of chopped white onion, and two minced garlic cloves.
Then I add one tablespoon of Worcestershire, one teaspoon of salt, one teaspoon of fresh cracked black pepper, and dry thyme.
Add two tablespoons of dry red wine.
Once the mushrooms turn golden and softened, the real magic begins bringing the keto cream of mushroom soup together.
The entire process should take 5-7 minutes.
Mushroom Substitutions
Some other types of mushrooms to substitute if you don’t care for white mushrooms might:
If you forage mushrooms, this is the perfect soup recipe for your mushroom haul.
Recently we foraged shaggy mane mushrooms, which we could have used if we found more than 5 of them.
This year has been slow foraging mushrooms in our area; however, we didn’t get out as far as we’d like to.
Although, this time of year, there are loads of Ontario wild edible mushrooms you can forage depending on where you live.
Also, you need to be vigilant when foraging mushrooms because they can be poisonous and kill you if you aren’t mushroom-educated.
Wild Mushrooms Of Ontario
Some of our favourite wild edible mushrooms in Ontario are:
- Chicken Of The Woods
- Common Puffball Mushroom
- Giant Puffball
- Golden Chantrelle
- Hedgehog Mushroom
- Hen of The Woods
- Horn of plenty (aka black chanterelle, black trumpet)
- Lion’s mane
- Lobster mushroom
- Oyster Mushrooms
This is an excellent mushroom book, “Wild Edible Mushrooms Of Ontario,” from my father-in-law, who was passionate about foraging.
This field guide covers the wild edible mushrooms of Ontario that are most suitable for novice mushroom pickers. Learn how to confidently identify mushrooms based on key characteristics and how to distinguish look-alikes. This comprehensive and lightweight guide is ideal for hikers, foragers, and other nature enthusiasts.
- over 140 full color photos of edible mushrooms
- 60 detailed species descriptions and key features of each edible mushroom
- 107 look-alike mushrooms and how to tell them apart
- culinary notes, including tips on preparation and preservation
Incorporating Remaining Soup Ingredients
Once the mushrooms are done, go ahead and add the chicken broth and bring it to a boil.
Add 2 cups of whipping cream and stir it in, then remove four mushroom soup ladles into a container.
Using an immersion blender on high, blend the mushrooms into a creamy mushroom soup.
Add that back into the pot of remaining cut mushrooms and creamy broth.
Doing this adds more creamy broth, so each bowl gets equal amounts of the broth and sliced mushrooms.
Add 1 tsp of xanthan gum to the soup, mix it through, bring it to a boil, then reduce to medium for 5 minutes.
The soup will thicken in about 5 minutes; however, you can leave the xanthan gum out if you don’t prefer to thicken the soup.
Check your salt and pepper before serving to ensure it suits your taste.
You can always add but never take away.
That’s it.
Other Keto Soup Recipes To Try
- Keto Roasted Tomato Soup
- Chicken Cabbage Soup Keto
- Slow Cooker Beef Vegetable Soup Keto
- Keto Egg Drop Soup
- West African Peanut Soup Keto
Many more keto soup and other recipes can be found on Canadian Budget Binder at The Free Recipe Depot.
How Many Carbs Are In Keto Cream Of Mushroom Soup
Keto Mushroom Soup Nutrition
Nutrition 5.4g carbs, 1g fibre, 195 cal per serving (6) servings, so 3.4g net carbs per serving
As a side note, remember that the macros may change based on the ingredients you use for your recipe.
Based on that, tracking your macros based on the products you use is a good idea.
Lastly, add more salt if the soup is not salty enough for you. It’s easier to add than take away.
Quick Keto Cream Of Mushroom Soup
Printable Recipe Below
Keto Cream Of Mushroom Soup
Enjoy a hot bowl of keto low-carb cream of mushroom soup in 30 minutes.
Ingredients
- 4lbs white mushrooms cleaned and sliced
- 4 cups of chicken bone broth stock
- 1 tsp salt
- 1 tsp pepper
- 2 tbsps butter
- 1/2 cup minced white onion
- 2 cloves minced garlic
- 1tsp of dry thyme
- 2 cups whipping cream
- 2 tbsps dry red wine (optional or add water instead)
- 1 tbsp Worcestershire
- 1 tsp xanthan gum
Instructions
- I used 4 lbs of white mushrooms, but you can use any mushroom you like to make keto mushroom soup.
- To clean the mushrooms, I peeled them, but you can use a brush to clean them; however, I prefer to peel them.
- I saute the white sliced mushrooms with two tablespoons of butter melted in a pot and 1/2 cup of chopped white onion and two cloves of minced garlic.
- Add one tablespoon of Worcestershire, one teaspoon of salt, one teaspoon of fresh cracked black pepper, and one tablespoon of dry thyme.
- Add two tablespoons of dry red wine.
- Once the mushrooms turn golden and softened, the real magic begins to bring the keto cream of mushroom soup together for 5-7 minutes.
- Add the chicken broth and bring it to a boil.
- Add 2 cups of whipping cream and stir it i,n followed by removingfour4 ladles of the mushroom soup into a container.
- Using your immersion blender on high, blend the mushrooms into a creamy mushroom soup.
- Add that back into the pot of remaining cut mushrooms and cream broth.
- Doing this adds more creamy broth, so each bowl gets equal amounts of the broth and sliced mushrooms.
- Add 1 tsp of xanthan gum to the soup, mix it through, then bring it to a boil, then reduce to medium for 5 minutes.
- The soup will thicken in about 5 minutes; however, if you don’t prefer to thicken the soup, you can leave the xanthan gum out.
- Adjust salt and pepper as needed to your preference.
- Add 4oz of cream cheese if you want it even creamier.
- Serve hot.
Storing Soup Leftovers
If we have any leftover soup, I put it in a mason jar and store it in the refrigerator or a Ziploc bag for the freezer.
Flatten the soup in the bag once it is cooled and set it flat in the freezer.
When you want to use the soup, remove it from the freezer, defrost it, and warm it on the stove or microwave.
If you make my Keto Cream Of Mushroom Soup, let me know your thoughts in the comments below.
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