This post is all about Low Carb Mushroom Soup.
Have you been looking for a delicious creamy soup that you can enjoy any time of the year, but that’s a bit different? If so, this Low Carb Mushroom Soup is for you.
A luscious soup ready for you in just 45 minutes simply cannot be beat. Top that off with minimal ingredients and you have yourself a total winner.
So if you’re a mushroom lover like me, then you simply MUST get in the kitchen and whip up this super simple mushroom soup!
LOW CARB MUSHROOM SOUP
Hey guys, this week at Our Low Carb Kitchen we’ve decided to make one of our favorite creamy meatless soups – the Mushroom Soup. Now you may be thinking “wait a second Jen, does this have that gross (but totally convenient) condensed can of mushroom soup?” Uh.. no way! We’re making this bad boy from scratch!
So I have a bit of a confession, my husband does not care for mushrooms. I know, sad right? I on the other hand LOVE mushrooms. With that being said, my husband and my daughter really liked this soup, which in my book is a total win especially since it is so so easy to make.
Enough chit chat, let’s get into the kitchen and start making this awesome Low Carb Mushroom Soup.
LOW CARB MUSHROOM SOUP INGREDIENTS
I want to preface this list by say that you will indeed use a ton of mushrooms. Err.. maybe you’ve already figured that out since we’re literally making mushroom soup, but I just wanted to give you a heads up. With that being said, I believe the best place to get your mushrooms will be Costco or Sam’s Club, because they are a bulk warehouse store and the price for two pounds of mushrooms is much cheaper than if you went to your local grocery store. However, if you do not have a Costco or Sam’s membership that is okay too as you will be able to find all the ingredients you need at your local grocery store.
- BABY BELLA MUSHROOMS- I personally like the taste of the baby bella mushrooms, because I find that they have a richer, earthier and “meatier” taste. However, if you see “cremini mushrooms” then you’re in luck because they are both juvenile portabella mushrooms.
- WHITE MUSHROOMS- I find that these mushrooms have a lighter taste which really balances out the richness of the baby bella mushrooms.
- YELLOW ONION- The yellow and brown onions are our favorite when it comes to cooking and sautéing. The purple onion we prefer to use raw in salads or on top of burgers. Although you may use whichever onion you fancy.
- CREAM CHEESE- This ingredient offers a nice rich creaminess that I don’t see the soup doing too well without. You may also use creme fraiche if you’re fancy. 😜
- BUTTER- The butter is used as the cooking fat. You may use olive oil or even avocado oil, but I really enjoy the taste of sautéed mushrooms in butter. MMmmmmm…delicious right?
- CHICKEN BONE BROTH- Instead of using just water for the stock, we’re using chicken bone broth. You can absolutely use stock or broth from the store. Remember it is totally up to you and whatever dietary and budget path you’re on.
- HALF AND HALF- We prefer using half and half while making soups because using that much heavy cream is a total fat and calorie bomb. But depending on your preference and what is in your fridge, do what works for you.
- GARLIC POWDER- Garlic powder is something that is usually in everyone’s pantry, but if you only have fresh garlic cloves make sure you do not over do it and add maybe 4-5 cloves.
- ONION POWDER- I know what you’re thinking, “wait, aren’t we using raw onion? Why are we adding onion powder as well?” Well my friend, I think it adds another depth of flavor. I enjoy using both raw and powdered in my cooking and simply enjoy the taste.
- DRIED THYME- Alright y’all, if you can find fresh thyme at your store can you send me some? I cannot find it anywhere! So because of this, we’re using dried. It really adds this beautiful fall or autumn flavor to the dish.
- SALT AND PEPPER- Because how can you possibly go through life without them in your savory dishes right?
LOW CARB MUSHROOM SOUP INSTRUCTIONS
- First things first, get your favorite Dutch Oven or stock pot and turn your heat to medium.
- While your pan is heating, roughly chop your MUSHROOMS and ONION.
- Add the BUTTER to your Dutch Oven and once melted add the MUSHROOMS and ONION.
- You will then immediately add your spices. Add the SALT and PEPPER, GARLIC POWDER, ONION POWDER and THYME. Stir well to incorporate and then cover the Dutch Oven with the lid.
- Once the mushrooms, onions and spices have been simmering away for 10 minutes you will add the CREAM CHEESE.
- When adding your cream cheese, make sure to stir the entire time until it has completely melted. This should take 5 minutes or less.
- Now that our cream cheese is melted, we’ll add our CHICKEN BONE BROTH. As soon as you add the chicken broth you can now use your immersion blender or transfer the entire contents of the pot (in batches of course) to your blender and blend well. Depending on your mushroom texture preference you can blitz until completely creamy (which is what we’ve done) or you can leave your soup a bit chunky.
- Turn heat down to low, cover with lid and continue to cook for another 5-8 minutes, just until chicken broth is hot.
- Remove your Dutch Oven or stock pot from heat and add your HALF AND HALF.
At this time you can serve and eat immediately! We like to top ours off with a little bit of fresh parsley and a tiny drizzle of half and half. You can also add some fried onions for a bit of a crunch or some sautéed mushrooms to the top as well.
TOOLS TO MAKE LOW CARB MUSHROOM SOUP
This list is very small, but if you do not have these items, they will definitely help in creating a soup-er tasty dish!
- Lodge Enameled Dutch Oven. I’ve seen really great Dutch Ovens sold at Costco, but you can get one here.
- Immersion Blender. This can also be called a stick blender. Whichever name you give it, it really helps when you’re making soups and need to blend everything up in the same pot. We bought ours at Costco while on sale, but you can get one here.
LOOKING FOR MORE TASTY SOUP RECIPES?
- LOW CARB CABBAGE SOUP
- ROASTED TOMATO AND GARLIC SOUP
- LOW CARB BROCCOLI CHEESE SOUP
- LOW CARB CREAMY CHICKEN SOUP
- EASY GROUND BEEF TACO SOUP
Please let us know what you thought of our Autumn inspired Low Carb Mushroom Soup. We really hope you enjoy it as much as we do.
LOW CARB MUSHROOM SOUP
This Autumn inspired Low Carb Mushroom Soup is so luscious and full of flavor. A huge steamy bowl is the perfect companion to your favorite book and your cozy spot on the couch.
Ingredients
- 2 lbs Baby Bella Mushrooms
- 2 lbs White Mushrooms
- 3 oz Diced Onion
- 2 tbsp Butter
- 4 oz Cream Cheese
- 32 oz Chicken Bone Broth
- 1 cup Half and Half
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Dried Thyme
Instructions
First things first, get your favorite Dutch Oven or stock pot and turn your heat to medium.
While your pan is heating, roughly chop your MUSHROOMS and ONION.
Add the BUTTER to your Dutch Oven and once melted add the MUSHROOMS and ONION.
You will then immediately add your spices. Add the SALT and PEPPER, GARLIC POWDER, ONION POWDER and THYME. Stir well to incorporate and then cover the Dutch Oven with the lid.
Once the mushrooms, onions and spices have been simmering away for 10 minutes you will add the CREAM CHEESE.
Now that our cream cheese is melted we’ll add our CHICKEN BONE BROTH. As soon as you add the chicken broth you can now use your immersion blender or transfer the entire contents of the pot (in batches of course) to your blender and blend well. Depending on your mushroom texture preference you can blitz until completely creamy (which is what we’ve done) or you can leave your soup a bit chunky.
Turn heat down to low, cover with lid and continue to cook for another 5-8 minutes, just until chicken broth is hot.
Remove your Dutch Oven or stock pot from heat and add your HALF AND HALF.
At this time you can serve and eat immediately! We like to top ours off with a little bit of fresh parsley and a tiny drizzle of half and half. You can also add some fried onions for a bit of a crunch or some sautéed mushrooms to the top as well.
Nutrition Information:
Yield: 6 servings Serving Size: 2 cupsAmount Per Serving: Calories: 227Total Fat: 12.9gSaturated Fat: 7.6gCholesterol: 47.3mgSodium: 164mgCarbohydrates: 13.8gNet Carbohydrates: 10.4gFiber: 3.4gSugar: 8.8gProtein: 18.3g