This velvety Cream of Wild Mushroom Soup is rich, creamy, and packed with earthy mushrooms and fresh herbs. It's elegant enough for special occasions, but easy enough to make any night of the week.
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Jump to:
- ❤️ Why You'll Love This Cream of Mushroom Soup
- 🛒 Ingredients for Keto Mushroom Soup
- 🔪 How to Make Keto Cream of Mushroom Soup
- ☑️ Storage Instructions
- 🍴 What to Serve with Mushroom Soup
- 💡 Tips for Perfect Cream of Wild Mushroom Soup
- 🔄 Substitutions and Additions
- What are the Carbs in Cream of Mushroom Soup? Is Mushroom Soup Keto?
- Can I make this soup ahead of time?
- How Do I Avoid Rubbery Mushrooms?
- Can I Use All Fresh Mushrooms Instead of Dried?
- What’s the Best Way to Puree the Soup?
- Can I Skip the White Wine?
- More Keto Mushroom Recipes
- 🍽️ More Keto Soup Recipes
❤️ Why You'll Love This Cream of Mushroom Soup
- Blend of wild mushrooms giving the soup incredible flavor
- Silky creamy texture
- Easy to make
- Elegant enough for special occasions, easy enough for a weeknight dinner
- Vegetarian friendly
If you’re a fan of mushrooms, this Cream of Wild Mushroom Soup is an absolute must-try! It’s packed with a blend of baby bella, shiitake, and porcini mushrooms, each bringing its own earthy flavor to the mix. Dried mushrooms add an incredible depth of flavor, while fresh thyme, garlic, and a splash of white wine tie it all together.
The result is a rich, creamy soup that’s as comforting as it is delicious. But, what makes this soup truly special is how versatile it is. It’s elegant enough for a dinner party yet simple enough for a cozy weeknight meal. The silky broth and tender mushroom pieces make every spoonful oh, so satisfying.
Though you can certainly serve it as a Keto appetizer, it is healthy and hearty enough to serve as a main course. Serve it with a side salad and some Homemade Breadsticks or this Rosemary and Olive Keto Focaccia for a very satisfying meal.
🛒 Ingredients for Keto Mushroom Soup
- Baby bella mushrooms
- Shiitake mushrooms
- Dried porcini
- Chicken broth
- Heavy cream
- White wine (I used Pinot Grigio)
- Fresh lemon thyme (or thyme)
- Olive oil
- Shallots
- Butter
- Salt
- Ground black pepper
- Water
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Keto Cream of 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. Scoop out a few mushrooms and set aside for garnish.
Add in the minced shallot into the pot with some olive oil and cook for another 2 minutes. Add in the garlic and cook for another 15 seconds.
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.
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.
☑️ Storage Instructions
Fridge: You can store this soup in an airtight container for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally.
Freezer: If you have leftovers, freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
🍴 What to Serve with Mushroom Soup
You can serve this soup with just about any side or main course you prefer. Here are some options to consider:
- This savory Herb-Crusted Pork Tenderloin provides a hearty contrast to the soup’s creaminess.
- The flavors in this Garlic Butter Shrimp pairs beautifully with the earthy soup.
- This Keto Caesar Salad is made with crisp romaine, creamy dressing, and a sprinkle of Parmesan cheese that will add a refreshing crunch and balance of flavor to the richness of the soup.
- A simple arugula salad with Lemon Vinaigrette balances out the soup’s richness for a bright, fresh pairing.
- These Keto Garlic Rolls are perfect for dipping into the creamy soup without overpowering it.
- This Antipasto Salad has a mix of cold cuts, cheeses, olives, and veggies that offer a fresh, zesty contrast to the soup.
💡 Tips for Perfect Cream of Wild Mushroom Soup
- Don’t over season: Mushrooms naturally release juices and intensify in flavor as they cook, so wait until the end to adjust salt and pepper.
- Use high-quality stock: Choose homemade or a good quality low-sodium chicken or vegetable stock. A good stock makes all the difference in building a flavorful soup.
- Add cream gradually: Stir in the heavy cream slowly while the soup is on low heat. This prevents curdling and ensures a silky, smooth texture.
- Let the soup rest: Allow the soup to sit for 5–10 minutes off the heat before serving. This helps the flavors meld together beautifully.
🔄 Substitutions and Additions
- Smoky twist: Stir in a pinch of smoked paprika or a splash of liquid smoke for a deeper flavor.
- Herbs: Use rosemary or sage if you’re out of thyme for a different flavor twist.
- Extra creaminess: Mix in a tablespoon of mascarpone cheese or cream cheese for an ultra-luxurious texture.
- Make It vegetarian: Swap chicken broth for vegetable stock to keep the dish vegetarian-friendly.
- Add protein: Stir in shredded chicken or cooked bacon for a heartier version.
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."
Can I make this soup ahead of time?
Yes! The flavors actually get better as it sits. Just store it properly and reheat gently to avoid curdling the cream.
How Do I Avoid Rubbery Mushrooms?
Make sure to sauté the mushrooms over medium heat and don’t overcrowd the pan. This helps them brown instead of steam.
Can I Use All Fresh Mushrooms Instead of Dried?
You can, but the dried mushrooms and their soaking liquid add a depth of flavor that fresh mushrooms alone can’t replicate.
What’s the Best Way to Puree the Soup?
An immersion blender works perfectly, but you can use a regular blender. Just blend in batches to avoid overfilling.
Can I Skip the White Wine?
Yes, but consider adding a splash of lemon juice or apple cider vinegar for a touch of acidity to balance the flavors.
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"
🍽️ More Keto Soup Recipes
- Jalapeño Popper Chicken Soup
- Keto Italian Wedding Soup
- Keto Cream of Wild Mushroom Soup
- Easy Keto Broccoli Cheese Soup
- Thai Coconut Curry Chicken Soup
- Smoked Sausage and Cauliflower Cheddar Soup
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Cream of Wild Mushroom Soup
RECIPE VIDEO
Ingredients
- 4 cups chicken broth
- 1 ½ pounds baby bella mushrooms, sliced
- 1 cup heavy cream
- 5 ounces shiitaki mushrooms, sliced
- 1 ounce dried porcini mushrooms
- 1 cup boiling hot water
- ½ cup white wine, I used Pinot Grigio
- ¼ cup shallot, minced
- 3 cloves garlic, minced
- 3 tablespoon olive oil
- 2 tablespoons butter
- 2 teaspoons fresh lemon thyme, or thyme
- ½ teaspoon salt
- ¼ teaspoon ground black 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 shallot into the pot with some olive oil and cook for another 2 minutes. Add in the garlic and saute for another 15 seconds.
- 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.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*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.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on May 31, 2018, updated on December 20, 2024 with improvements to the recipe, new photos, new recipe information and helpful tips.
Susan
How many servings, or better yet the size of each serving, does not appear to be stated. The amount would greatly affect the carb count. Am I missing where it might be stated?
Keto Cooking Christian
The recipe card states this recipe makes 6 servings. I usually get about 1⅓ to 1½ cups of soup per serving but I always suggest you calculate your own macros, based on the brands and amounts of ingredients you use.
Kathy
Made the cream of wild mushroom soup as well as the rosemary & olive focaccia bread for a side & they were both absolutely delicious! Even reheated after a few months in the freezer it was amazing! The best keto meal! 😊
Keto Cooking Christian
Fantastic, thank you for letting me know! I have also frozen the soup and it really does thaw and reheat perfectly. So glad you enjoy them both!
Wanda
Certainly looks delicious.
Keto Cooking Christian
It really is. I hope you'll try it.
Lucinda
Wondering if I could can this without the cream to use in casseroles this winter.
Keto Cooking Christian
I've never tried it without heavy cream. You may could use some other type of cream.
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!