Low Carb Cream of Mushroom Soup

Boom! This one’s a hit! I’m excited to share this recipe because it is soooo much better than the old canned cream of whatever.

Well, I’m as excited as I can get over soup anyway.

I would never consider eating a can of cream of mushroom soup plain in a bowl. But this? Yeah, I ate it in a bowl with some low carb bread and loved it.

I originally made it so that I could make one of my old holiday favorites…green bean casserole. (I’m working on getting that one posted)

But this recipe actually stood up on it’s own and I’ll make it again. It’s creamy and satisfying. Perfect for meatless Mondays too!

Jump to Recipe

🥘Ingredients:

• ¼ cup butter (4 tbsp)

• 1 lb fresh mushrooms Coarsely Chopped

• ½ cup onion – Finely Chopped (about 8 tbsp)

I will weigh this ingredient and add it soon. Sorry EU friends.

• 1 clove garlic minced

Garlic powder is fine if you don’t have fresh garlic. Start with 1/4 tsp.

• ½ teaspoon salt

This amount is a guide. You’re the boss. But, taste the finished product before you add more.

• ½ teaspoon ground black pepper

• ¼ teaspoon dried thyme

• 32 oz Chicken Broth

• 2 cups unsweetened cashew milk (16 oz)

You can use heavy cream or whatever kind of low carb milk that you like. Cashew milk is nice and thick, that’s why I chose to go with it.

• 8 oz cream cheese cubed for easy melting

• 2 tablespoons sherry

White wine is also perfect in this recipe. The alcohol will cook off and you won’t get ripped with this small amount anyway.

But, you can skip it if you don’t want to use the booze. I get it.

Garnish – optional

• Parsley

• Chives

👨🏿‍🍳How to make the Low Carb Cream of Mushroom Soup:

1. Melt butter in a large stockpot over medium heat.

2. Add mushrooms, onion, and garlic; cook and sauté until tender, about 10 minutes.

Don’t blacken onions.

3. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute.

4. Stir in chicken broth, cashew milk, and cream cheese.

Reduce heat to a low simmer and pour in sherry. Taste it for spices!

5. Cook on medium low, stirring often, until flavors are melded and it has thickened to your liking, about 15 minutes. Do not allow to boil.

If it boils the cream cheese will curdle and separate. It will still taste good but the texture will be…weird.

6. Serve garnished with parsley or chives if desired or cover and refrigerate for up to five days.

 📋Tips & FAQ’s:

Can I freeze the low carb cream of mushroom soup?

I have been saying no to this question a lot lately. Still, no.

Halve the recipe if you won’t be able to use it within 4-5 days. But it’s so tasty that I just know you can do it.

Can I use canned mushrooms?

Fresh is best. But if you need to use canned mushrooms half the recipe to make sure you like the flavor.

This recipe depends on the mushroom “juice” for the flavor profile.

What’s good with the cream of mushroom soup?

Low carb bread to soak up every last bit and a low carb drink while your making it!

That’s all for the Low Carb Cream of Mushroom Soup!

I hope you love it as much as my family did!

In fact, they kept saying how “surprised” they were that it was good.

I’m not sure how I should take that….😎

As always, leave your comments and questions and wonderful suggestions below.

Vi ses,

Bran

The nutritional information for the low carb cream of mushroom soup is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.