Creamy Mushroom Soup – Low Carb Comfort Food
Creamy Mushroom Soup - Low Carb Comfort Food


500 g mushrooms
1 small onion, diced
1 tsp freshly ground pepper
125 ml dry red wine
50 ml heavy cooking cream
1/2 lemon, juice
oregano, thyme (optional)
fresh parsley (optional)
This low-carb homemade creamy mushroom soup is so tasty and easy to make! It is a perfect choice for a light lunch or dinner, or an appetizing entree.


1.Heat the butter in a large pot over medium-high heat until melted. Sauté the onion for 2 to 3 minutes (until softened).
2.Slice the mushrooms and add them to the pot. Cook until they are golden brown. Add the glass of wine and let it simmer for about 5 minutes.
3.Add the chicken stock, and wait for it to boil. Turn down the heat and let it cook for about 10-15 minutes. Add herbs and spices.
4.Use any kind of blender that you have. I find my hand blender the easiest (for the cleaning part mostly), and the best results with my Vitamix. Blend until you get nice and smooth cream soup. Slowly and gently stir in the heavy cream and lemon juice, some more fresh pepper and salt if needed. Let it simmer for 5-10 minutes.
5.Serve the soup in a bowl with some fresh parsley, low-carb crackers or fat-head garlic bread.

This creamy mushroom soup is my comfort food! It can be a complete meal if you are not that hungry and crave a meatless meal or a tasty entree.

I’m always on the look for easy, healthy and delicious recipes and this is one definitely is all three! Since I was a child, this soup has been one of my favorites. I usually have all the ingredients necessary for it and can make it in a bit. It’s great if you don’t have that much time for cooking, but still, want to eat quality food.

The key to a great creamy soup is to make it from scratch. It will have a depth of flavor so different from canned soups, thanks to fresh herbs and whole ingredients. You can mix it up and add other herbs, some cheese or even meat – if you want it to be even thicker. Fresh brown or white button (aka cremini) mushrooms are a perfect choice for this recipe. You could go for portobello mushrooms or a combination of your favorite mushroom varieties. And as a side dish – this fat-head keto garlic bread! My favorite part is moping the soup bowl with it when I finish! This time, I did not have time for making garlic bread, but these crispy seed crackers I almost always have in my pantry.

We need it to create that delicious, creamy texture mushroom soup is loved for. If you need to leave out the dairy, you can substitute it with coconut milk or cream. When adding cream, go with a very slow and gentle simmer over low heat to heat it through.

Even if you leave out the cream or milk altogether, this mushroom soup will still be lovely! You can make it nice and smooth with a good blender. My choices would be either my Vitamix Explorian Blender or a stick blender.


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