This homemade cream of mushroom soup is packed with lots of wild mushroom flavor! It's easy to make and super creamy.
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If you like mushrooms, you must try this!!! It has an awesome combination of mushroom that are sautéed until tender then made in to the most luscious creamy soup.
The intense flavor from the dried mushrooms lends an incredible depth of flavor in this soup!
When served as a side dish, it has an earthy essence that makes this the kind of Keto mushroom soup that pairs well with most any low carb main dish.
Though you can certainly serve it as an Keto appetizer it is healthy and hearty enough to serve as an Keto entrée. You can serve these gluten free Breadsticks or this homemade Rosemary and Olive Keto Focaccia with the soup for a complete meal.
What's in Keto Cream of Mushroom Soup
- 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
- Salt and Pepper
*Exact measurements are listed in the recipe card below.
How to Make Keto Cream of Wild Mushroom Soup
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.
Now for the creamy part! 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. It's perfectly creamy and has the best texture! You're just going to love it.
For garnish, I like to serve this low carb mushroom soup with a few of the mushroom pieces and a sprinkling of the reserved lemon thyme.
More Keto Mushroom Recipes
Mushrooms are one of my most favorite ingredients to cook with. If you love mushrooms as much as I do, check out some of these other recipes where mushrooms are a key ingredient:
- Sautéed Mushrooms
- Marinated Mushrooms
- Creamy Mushroom Gravy
- Spinach and Artichoke Stuffed Mushrooms
- Cauliflower Mushroom "Risotto"
Also be sure to try this Low Carb Vegetable Soup that's full of flavor and healthy vegetables!
What are the Carbs in Cream of Mushroom Soup? Is Mushroom Soup Keto?
This Keto Cream of Mushroom Soup only has 4 net carbs per serving. That makes it perfect for a low carb and Keto soup.
Not only is it low carb, it is super nutritious. If you would like to read more about mushrooms, check out this article, "Mushrooms on Keto."
More Keto and Low Carb Soup Recipes
- Italian Wedding Soup
- Chicken Soup with Cauliflower Rice
- Jalapeño Popper Chicken Soup
- Smoked Sausage & Cauliflower Soup
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Keto Cream of Wild Mushroom Soup
RECIPE VIDEO
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
Instructions
- 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.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Lisa Evans
Made this for the 1st time over the weekend. DELICIOUS!
Wanted to comment on the question about making it ahead. I made the complete recipe (added the cream) on Friday night, for Saturday afternoon. Then ate again for Monday’s lunch. Still wonderful. Froze the rest in single serve portions.
Thank you for a great recipe.
Keto Cooking Christian
I am so happy you loved it. It's such a warm and comforting soup recipe.
Amy Enns
Hello. Can this be made a day ahead? Would it be best to wait till I reheat to add the cream?
Keto Cooking Christian
I've honestly never tried that before, but I'd say waiting to add the cream might be a good idea.
Kelly
I made it and it was great the next day. I would not bother keeping the cream out.
Keto Cooking Christian
Thanks for letting us know!
Lori Coyour
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.
Keto Cooking Christian
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!
Kelly
I think the dried mushrooms gave it more taste. You can more readily get different varieties with the dried.
Eva
I'm not doing dairy right now. Can any other milk (like coconut) be substituted for the cream?
Keto Cooking Christian
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.
kathleen Place
How much is a serving?
Keto Cooking Christian
Hi Kathleen,
I don't have an exact measurement, it's 1/6th of the recipe.
Victone
How is it without the wine? I can’t have it.
Keto Cooking Christian
Honestly, I haven't made it without the wine, but it should still taste great!
Christine
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.
Keto Cooking Christian
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!
Goldie
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.
Keto Cooking Christian
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.
Melissa
Hey, just wondering where the white wine comes in?
Keto Cooking Christian
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.
Susan
Just wondering if you have tried freezing this? I am looking for work lunch ideas.
Keto Cooking Christian
I actually have and it freezes very well. Just thaw and heat as you would with anything else!