Low-CarbRecipe

Low-Carb Slow Cooker Creamy Mushroom Soup

Updated on 5 min read

Rich, earthy, ultra-creamy — only 4g net carbs per serving!

RECIPE CARD — Low-Carb Slow Cooker Creamy Mushroom Soup

Servings: 6
Prep Time: 10 minutes
Cook Time: 2–4 hours (slow cooker)
Total Time: 2 hr 10 mins – 4 hr 10 mins
Dietary Badges: Low-Carb • Keto-Friendly • Gluten-Free • High-Protein Option

Ingredients

Soup Base

  • ▢ 2 Tbsp butter or ghee
  • ▢ 2 lbs white button mushrooms, cleaned & sliced
  • ▢ 1 large sweet onion, diced
  • ▢ 4 garlic cloves, minced
  • ▢ 1 Tbsp fresh thyme, chopped
  • ▢ 1 Tbsp fresh rosemary, chopped
  • ▢ 1 tsp Italian seasoning
  • ▢ 1/4 tsp red pepper flakes
  • ▢ 1/2 cup white wine (optional, flavor boost)
  • ▢ 1/2 tsp sea salt
  • ▢ 1/2 tsp black pepper
  • ▢ 3 cups low-sodium chicken or vegetable broth
  • ▢ 1 cup heavy cream (or unsweetened coconut/almond milk)
  • ▢ 1 tsp xanthan gum (low-carb thickener)

Garnish

  • ▢ Fresh thyme & parsley, chopped

Instructions

  1. Sauté Ingredients
    Melt butter in a skillet over medium-high heat. Add mushrooms, onion, and garlic. Cook 4–5 minutes until softened and lightly browned.
  2. Add Herbs + Wine
    Stir in thyme, rosemary, Italian seasoning, red pepper flakes, salt, and pepper.
    Add white wine and let it simmer 2–3 minutes.
  3. Transfer to Slow Cooker
    Pour the sautéed mixture into your slow cooker. Add broth and heavy cream. Stir well.
  4. Cook
    • HIGH: 2–2½ hours
    • LOW: 3–4 hours
  5. Blend for Creaminess
    Transfer half the soup to a blender. Blend until silky, then return it to the slow cooker.
  6. Thicken (Low-Carb Method)
    Sprinkle xanthan gum over the soup while whisking. Let sit 5 minutes until thickened.
  7. Serve
    Ladle into bowls. Garnish with freshly chopped parsley & thyme.

Notes

  • For extra protein, add 1 cup shredded rotisserie chicken or collagen peptides.
  • Xanthan gum thickens quickly—start with 1/2 tsp if you want a lighter texture.
  • For dairy-free keto: replace butter with ghee or avocado oil + use coconut cream.

Introduction

This Low-Carb Slow Cooker Creamy Mushroom Soup is the ultimate cozy comfort meal — rich, velvety, aromatic, and surprisingly low in carbs. It’s the kind of soup that tastes gourmet but requires almost no effort. Just sauté, slow cook, blend, and enjoy. Whether you’re meal prepping or craving a warm weeknight dinner, this soup delivers big flavor with just 4g net carbs per bowl.

Step-by-Step Cooking Guide (with visual-style detail)

1. Sauté the mushrooms

Mushrooms release a lot of moisture, so cook them until they begin to brown. Browning = flavor.
Tip: Keep heat medium-high so they don’t steam.

2. Add aromatics & herbs

The onion softens, garlic perfumes the pot, and herbs infuse deep earthy notes.
If your pan looks dry, add another teaspoon of butter.

3. Deglaze with white wine

This lifts all the flavorful browned bits from the pan.
Skip the wine → add 1–2 Tbsp lemon juice or broth for acidity.

4. Slow cook everything

The broth + cream blend together to create a silky base.
LOW gives a deeper flavor, HIGH gives speed.

5. Blend half the soup

This keeps texture varied — silky + chunky.
If you prefer fully smooth, blend all of it.

6. Add xanthan gum

Sprinkle lightly while whisking to avoid clumping.
It thickens fast, so allow it to rest before adding more.

7. Final touch

Fresh herbs brighten the richness.

Ingredient Details & Substitutions

Mushrooms

White button mushrooms work great, but you can use:

  • Baby bella
  • Cremini
  • Portobello
  • Mixed wild mushrooms

Heavy Cream Alternatives (Low-Carb)

  • Coconut cream
  • Unsweetened almond milk + 1 oz cream cheese
  • Half & half (slightly higher carbs)

Xanthan Gum

Essential for thickness without flour.
Substitute: 2–3 tbsp cream cheese or 1 egg yolk (tempered).

Broth

Chicken broth gives richness; vegetable broth keeps it vegetarian.

Extra Protein Options

  • 1–2 cups cooked chicken breast
  • 1 scoop unflavored collagen peptides
  • 1/2 cup cottage cheese blended into the soup (shockingly good)

Variations & Serving Suggestions

Flavor Variations

  • Garlic Parmesan: Add 1/3 cup parmesan before blending.
  • Truffle Mushroom: Drizzle 1/2 tsp truffle oil before serving.
  • Spicy Mushroom: Add 1–2 tsp chili crisp.
  • Bacon Mushroom: Stir in 1/2 cup crispy bacon bits.

Dietary Variations

  • Keto: Use heavy cream + chicken broth + bacon garnish.
  • Paleo: Use coconut milk and ghee.
  • Vegetarian: Use vegetable broth + coconut milk.

Serving Ideas

  • With keto garlic bread
  • Over cauliflower mash
  • As a sauce for grilled chicken or steak
  • With a light side salad

Storage & Make-Ahead

Refrigeration

Store in an airtight container for 4–5 days.

Freezing

Freeze for up to 2 months.
(If using dairy, thaw slowly to prevent separation.)

Reheating

  • Stovetop: warm on low heat, stirring often.
  • Microwave: 30-second intervals to avoid curdling.

Make-Ahead Tip

Prepare sautéed mushrooms + onions a day before to save time.

Nutrition (Per Serving)

(Approximate, based on heavy cream)

  • Calories: 190
  • Protein: 6g
  • Carbs: 5g (4g net)
  • Fat: 15g
  • Fiber: 1g

Frequently Asked Questions

Q: Can I make this dairy-free?

Yes — use coconut cream and ghee/avocado oil.

Q: Do I have to blend it?

No, but blending half gives the best restaurant-style texture.

Q: Can I skip xanthan gum?

Yes — replace with cream cheese, or simmer longer uncovered.

Q: How do I add more protein?

Stir in cooked chicken breast or collagen peptides.

Personal Story (Optional Section)

This recipe came from my obsession with cream-based mushroom soups that were either too flour-heavy or too thin. After testing slow cooker versions for weeks, I finally achieved a velvety, low-carb version that tastes like it came from a restaurant — without the carbs or work.

Join the Conversation!

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Tell me how it turned out! Share your photo, rating, or any variation you tried. I’d love to hear how you made it your own.

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