Quick Description
This Mushroom Soup is a warm, comforting bowl of creamy goodness. Made with sautéed mushrooms, onions, garlic, and a velvety cream base, it’s a perfect low-carb soup that’s rich in flavor and satisfying for chilly nights.
Servings & Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients List
- ¼ cup butter
- 12 ounces mushrooms, sliced
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 4 cups chicken bone broth (or regular broth)
- 3 ounces cream cheese, softened
- Salt and pepper, to taste
- 1 cup heavy cream
Instructions
Stove Top Method:
-
Sauté the Vegetables:
- In a large saucepan, melt butter over medium heat.
- Add the sliced mushrooms, chopped onion, minced garlic, and fresh thyme.
- Cook, stirring occasionally, for about 7 minutes, or until the mushrooms release most of their liquid and the onions become tender.
-
Add the Broth and Cream Cheese:
- Pour in the chicken broth and add the cream cheese.
- Stir and cook until the cream cheese has completely melted and combined with the broth, creating a creamy soup base.
-
Season and Simmer:
- Season with salt and pepper to taste.
- Add heavy cream and stir. Let the soup simmer on low heat for about 15 minutes, allowing the flavors to meld together.
-
Serve:
- Ladle the soup into bowls and enjoy hot! You can garnish with extra thyme or a dollop of sour cream if desired.
Additional Notes
- Flavor Variations: You can add garlic powder, onion powder, or nutmeg to enhance the flavors.
- Thicker Soup: For a thicker soup, you can blend part of the soup using an immersion blender or regular blender until smooth. Then return to the pot and stir.
- Mushroom Variety: You can mix different types of mushrooms (e.g., cremini, shiitake, portobello) for added flavor.
Dietary Info
- Low-Carb
- Keto-Friendly
- Gluten-Free
- High-Fat / Low-Carb Comfort Food
Ingredient Details & Substitutions
- Chicken Broth: If you want a more intense flavor, you can use beef broth or vegetable broth.
- Cream Cheese: You can substitute cream cheese with mascarpone cheese or Greek yogurt for a different texture.
- Heavy Cream: For a lighter version, you can use coconut cream instead of heavy cream (just be aware that it will add a slight coconut flavor).
Recipe Variations & Serving Suggestions
- Add Protein: You can stir in shredded chicken, ground turkey, or bacon bits for added protein.
- Garnish Ideas: Top with fresh parsley, shredded cheese, or a splash of truffle oil for extra richness.
- Pairing: Serve with a side of garlic bread (low-carb or regular), keto crackers, or a fresh salad for a complete meal.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: This soup freezes well for up to 1 month. To reheat, let it thaw in the fridge overnight and heat on the stove.
Nutrition (Per Serving)
- Calories: 300 kcal
- Protein: 6 g
- Fat: 27 g
- Carbs: 6 g
- Net Carbs: 4 g
- Fiber: 2 g
FAQs
Q: Can I make this soup dairy-free?
Yes, you can substitute cream cheese and heavy cream with coconut cream and vegan cream cheese for a dairy-free version.
Q: Can I make this ahead of time?
Yes! This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will continue to develop as it sits.
Q: Can I freeze this soup?
Yes, this soup freezes well for up to 1 month. Let it cool completely, then store in an airtight container or freezer bag. Reheat on the stove when ready to serve.
Optional Personal Story
This Keto Mushroom Soup has quickly become one of my go-to comfort foods. It’s perfect for cozy dinners or meal prepping, and the richness of the cream cheese and heavy cream makes it feel indulgent without all the carbs.
Call-to-Action
Make this Keto Mushroom Soup tonight for a creamy, comforting bowl of goodness! It’s easy to make, satisfying, and perfect for your low-carb lifestyle.
