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!!! 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
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
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.
Also be sure to try this Low Carb Vegetable Soup that’s full of flavor and healthy vegetables!
More Low Carb Soup recipes…
Cream of Wild Mushroom Soup – Keto and Low Carb