Homemade cream of mushroom soup packed with a plethora of wild mushroom flavors!
If you like mushrooms, you must try this!!! I take a mix of mushrooms and make it into a luscious creamy soup. The intense flavor from the dried mushrooms lends incredible depth of flavor in this soup!
This is such as easy Low Carb soup recipe to make!
How to Make Wild Mushroom Soup
Ingredients
1 1/2 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
1/2 cup white wine (I used Pinot Grigio)
1 tablespoon fresh lemon thyme (or thyme)
3 tablespoon olive oil
1 shallot, minced
2 tablespoons butter
Pinch of pepper
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.
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
Ingredients
- 1 1/2 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
- 1/2 cup white wine I used Pinot Grigio
- 3 tablespoon olive oil
- 2 tablespoons butter
- Pinch of pepper
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.
How is it without the wine? I can’t have it.
Honestly, I haven’t made it without the wine, but it should still taste great!
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.
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!
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.
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.
Hey, just wondering where the white wine comes in?
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.
Just wondering if you have tried freezing this? I am looking for work lunch ideas.
I actually have and it freezes very well. Just thaw and heat as you would with anything else!