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Home / Recipes / Soups / Cream of Wild Mushroom Soup – Keto and Low Carb

Cream of Wild Mushroom Soup – Keto and Low Carb

May 31, 2018 by Keto Cooking Christian 21 Comments

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This homemade cream of mushroom soup is packed with lots of wild mushroom flavor! It’s easy to make and super creamy. 

PIN cream of mushroom soup

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases, through links in this post. See my Disclosure.

If you like mushrooms, you must try this!!!  I take a mix of mushrooms and make it into a luscious creamy soup.  

Cream of Wild Mushroom Soup - Keto and Low Carb

The intense flavor from the dried mushrooms lends incredible depth of flavor in this soup!

Cream of Wild Mushroom Soup - Keto and Low Carb

This is such as easy Low Carb soup recipe to make!

How to Make Wild Mushroom Soup

Ingredients

  • Mushrooms, combination of white and baby bella
  • Shitaki mushrooms
  • Dried porcini & wild mushroom mix
  • Boiling hot water
  • Chicken stock
  • Heavy cream
  • White wine (I used Pinot Grigio)
  • Fresh lemon thyme (or thyme)
  • Olive oil
  • Shallot
  • Grass-fed butter
  • Pepper

*Exact measurements are listed in the recipe card below.

Preparation

Add the dried mushroom mix to a bowl and pour the hot water over the top (to reconstitute).

Add the olive oil and butter to a large pot on medium heat, then add in the mushrooms and sauté for about 5 minutes.  Remove the mushrooms and their juices and transfer to a bowl.

Add in the minced shallot into the pot with some olive oil and cook for another 2 minutes.

Deglaze the pot with the white wine, then add in the reconstituted dried mushrooms and the wonderful juices they produced to the pot.  Return the sautéed mushrooms back into the pot, along with the most of the lemon thyme.

Add in the chicken stock and simmer for 15 minutes.

Then add in the heavy cream and cook another 2 minutes.

Scoop out a few mushrooms (for garnish) and set aside.

Using an immersion blender, puree most of the soup, leaving some chunks of mushrooms.  This should thicken the soup nicely, but won’t leave it too thick or too thin.

Serve with a few of the mushrooms pieces and a sprinkling of the reserved lemon thyme.

Cream of Wild Mushroom Soup - Keto and Low Carb

Also be sure to try this Low Carb Vegetable Soup that’s full of flavor and healthy vegetables!

Cream of Wild Mushroom Soup - Keto and Low Carb

More Low Carb Soup recipes…

Italian Wedding Soup

Chicken Soup with Cauliflower Rice

Jalapeño Popper Chicken Soup

Smoked Sausage & Cauliflower Soup

Cream of Wild Mushroom Soup - Keto and Low Carb

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

Cream of Wild Mushroom Soup - Keto and Low Carb
5 from 1 vote
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Cream of Wild Mushroom Soup – Keto and Low Carb

Homemade cream of mushroom soup packed with a plethora of wild mushroom flavors!

Recipe Video

As an Amazon Associate I earn from qualifying purchases.
Author Keto Cooking Christian
Course Main Course, Soup
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 294kcal

INGREDIENTS

  • 1 ½ pounds of diced mushrooms combination of white and baby bella
  • 5 ounces shitaki mushrooms
  • 1 ounce dried porcini & wild mushroom mix
  • 1 cup boiling hot water
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 2 teaspoons fresh lemon thyme or thyme
  • 1 shallot minced
  • ½ cup white wine I used Pinot Grigio
  • 3 tablespoon olive oil
  • 2 tablespoons butter
  • Pinch of pepper
US Customary – Metric

PREPARATION

  • Add the dried mushroom mix to a bowl and pour the hot water over the top (to reconstitute).
  • Add the olive oil and butter to a large pot on medium heat, then add in the mushrooms and sauté for about 5 minutes.  Remove the mushrooms and their juices and transfer to a bowl.
  • Add in the minced onion into the pot with some olive oil and cook for another 2 minutes.
  • Add the white wine, reconstituted dried mushrooms and the wonderful juices they produced to the pot.  Add the sautéed mushrooms back in along with the  most of the lemon thyme.  
  • Add in the chicken stock and simmer for 15 minutes. Scoop out a few mushrooms (for garnish) and set aside. Add in the heavy cream and cook another 2 minutes.
  • Using an immersion blender, puree most of the soup, leaving some chunks of mushrooms.  This should thicken the soup nicely, but won’t leave it too thick or too thin.  Serve with a few of the mushrooms pieces and a sprinkling of the reserved lemon thyme.
Nutrition Facts
Cream of Wild Mushroom Soup – Keto and Low Carb
Amount Per Serving
Calories 294 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Carbohydrates 8g3%
Fiber 4g17%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

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*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. Please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.
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Filed Under: Main Course, Most Popular, Posts, Recipes, Soups Tagged With: best keto recipes, best low carb recipes, easy keto recipes, easy low carb recipes, gluten free recipes, homemade soup recipes, keto, keto diet, keto mushroom recipes, keto recipes, keto soup recipes, ketogenic diet, low carb mushroom recipes, low carb recipes, low carb soup recipes

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21 Comments
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Amy Enns
1 month ago

Hello. Can this be made a day ahead? Would it be best to wait till I reheat to add the cream?

0
Reply
Author
Keto Cooking Christian
26 days ago
Reply to  Amy Enns

I’ve honestly never tried that before, but I’d say waiting to add the cream might be a good idea.

0
Reply
Kelly
25 days ago
Reply to  Amy Enns

5 stars
I made it and it was great the next day. I would not bother keeping the cream out.

0
Reply
Author
Keto Cooking Christian
24 days ago
Reply to  Kelly

Thanks for letting us know!

0
Reply
Lori Coyour
11 months ago

Hello. This looks delicious. I’m wondering if this would be a good substitute for recipes that call for a can of cream of mushroom soup.
Also, could I make it without the dried mushrooms? Thank you.

0
Reply
Author
Keto Cooking Christian
11 months ago
Reply to  Lori Coyour

You could, but this soup will have much more flavor than your typical cream of mushroom soup. So I’d consider maybe adding more heavy cream to make the flavor milder, if you plan to use it in another recipe. I hope that helps!

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Reply
Kelly
25 days ago
Reply to  Lori Coyour

I think the dried mushrooms gave it more taste. You can more readily get different varieties with the dried.

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Eva
1 year ago

I’m not doing dairy right now. Can any other milk (like coconut) be substituted for the cream?

0
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Author
Keto Cooking Christian
1 year ago
Reply to  Eva

Honestly, I’ve never tried using coconut milk, so I can’t say how it might turn out. It would definitely change the flavor though.

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Reply
kathleen Place
1 year ago

How much is a serving?

0
Reply
Author
Keto Cooking Christian
1 year ago
Reply to  kathleen Place

Hi Kathleen,
I don’t have an exact measurement, it’s 1/6th of the recipe.

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Reply
Victone
2 years ago

How is it without the wine? I can’t have it.

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Reply
Keto Cooking Christian
2 years ago
Reply to  Victone

Honestly, I haven’t made it without the wine, but it should still taste great!

0
Reply
Christine
2 years ago

Hello,
Just a question for you about the dried porcini and wild mushroom mix. Can you explain to me what this is and where I can buy it please?

Thank you so much for sharing your recipes.

0
Reply
Keto Cooking Christian
2 years ago
Reply to  Christine

It’s a mix of dried wild mushrooms, with mostly porcini’s. It comes in a small cellophane baggie and I found it in the produce department of my local Kroger. You can find them at many grocery stores and even some stores like Home Goods in the gourmet food section. You can also buy them online. I hope that helps!

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Goldie
2 years ago

Can you please share your source for the dried mushrooms? Porcinis can be a little musty/earthy if you don’t get a good supplier, which is why I ask. Thanks.

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Reply
Keto Cooking Christian
2 years ago
Reply to  Goldie

I honestly cannot remember the brand, but I bought them locally. I’ve never actually gotten a bad batch before, even when I’ve ordered online.

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Reply
Melissa
2 years ago

Hey, just wondering where the white wine comes in?

0
Reply
Keto Cooking Christian
2 years ago
Reply to  Melissa

Hello! I add it right after sautéing the shallot. It’s shown in the video, but I’ve edited the steps to reflect this as well.

0
Reply
Susan
2 years ago

Just wondering if you have tried freezing this? I am looking for work lunch ideas.

0
Reply
Keto Cooking Christian
2 years ago
Reply to  Susan

I actually have and it freezes very well. Just thaw and heat as you would with anything else!

0
Reply

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Keto Cooking Christian

I’m Julianne, welcome!  Eating healthy doesn’t mean you have to sacrifice great flavor.  I offer tasty and indulgent Keto & Low Carb recipes that will never leave you feeling deprived! More about me…

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