#1 Low Carb & Keto Diet App Since 2010
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prep time
10 min
cook time
45 min
ready time
55 min
Keto Easy Cream of Mushroom Soup
This is the easiest Keto cream of mushroom soup on Carb Manager! Two types of brown mushrooms flavor the soup with savory tastes. The soup isn’t over-salted like many canned soups are, and it’s just as creamy if not creamier. Add just a few more ingredients to your mushroom base and thicken the soup with cream and Low Carb tapioca flour. The best part is this actually makes a fantastic recipe for meal prepping or batch cooking. You can have several servings of soup prepared in under an hour. Otherwise, make a smaller batch to feed a family. Cream of mushroom soup is perfect for chilly evenings!
Which mushrooms are Keto?
Keto mushroom recipes are great for your diet because mushrooms are a Low Carb vegetable. The basic rule of thumb is every ounce of mushrooms contains about one gram of carbohydrates. There is a little variance in carbs between varieties of mushrooms, but they are mostly interchangeable with one another. The mushrooms used in this recipe are very Keto-friendly!
Make the recipe Vegetarian
Making this Keto mushroom recipe Vegetarian is very easy. Simply substitute the chicken broth with vegetable broth! However, keep in mind that vegetable broth will have more carbohydrates than chicken or beef broth. Also, some brands of vegetable broth are made with animal products, so double-check any ingredients on the packaging.
How can I store leftovers?
Wait for any leftover soup to cool before storing it in an airtight container in your refrigerator. You can refrigerate the soup for up to 5 days. If you want to freeze the soup, freeze it for up to a month. Frozen soup can be reheated in a soup pot. If you own an immersion blender, you may want to use it to help bring the soup back together.
Net Carbs
4.8 g
Fiber
0.8 g
Total Carbs
6.1 g
Protein
6.3 g
Fats
23.2 g
251 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Portabella mushrooms, raw
5 oz
Brown mushrooms
8 oz
Butter, unsalted
5 tbsp
Salt
1 tsp
Onion powder
0.75 tsp
Almond milk
2 cup
Chicken broth
4 cup
Heavy cream
0.75 cup
Tapioca Flour
4 tsp
Recipe Steps
steps 4
55 min
Step 1
Roughly chop the portobello and crimini mushrooms before you melt the butter in a large soup pot on the stove. Once the butter is melted and warm, add the chopped mushrooms, salt, and onion powder, and stir to coat the mushrooms in butter. Cover the pot with a lid and cook the mushrooms on low heat until the largest pieces are tender throughout.Step 2
Stir almond milk and chicken broth into the pot. Bring the pot to a boil, then reduce it to a simmer. Simmer the mushrooms further for about 10 minutes. Meanwhile, whisk together heavy cream and tapioca flour in a small dish. Leave this dish to the side for later.Step 3
After the soup has simmered, remove the pot from the stove heat. Use an immersion blender to blend the soft mushrooms and broth into a creamy soup. You can also use a regular standing blender for this step. Return the soup to the stove after blending all the mushrooms.Step 4
Stir the thickened cream mixture into the soup before you turn the heat back on. Then, bring the soup to a simmer. Simmer the soup uncovered while stirring until thickened and hot throughout. Taste the soup, and add any additional salt, pepper, or other seasonings you may like. Serve 8-fluid ounces per serving.
