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Keto Creamy Mushroom Soup

Nov 14, 2019 · Leave a Comment

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Keto Creamy Mushroom Soup on a bowl with title

Just in time for cold weather, this keto creamy mushroom soup recipe is ready to cozy up beside a warm fire with you.

I adapted this recipe from Julia Child's Mushroom Soup Recipe. I recently purchased all her cookbooks and when I came across this recipe, I knew I needed to adapt it to a keto version.

It all begins with a savory onion flavored soup base...thickened using a very special ingredient called xanthan gum.

If you don't have xanthan gum in your pantry, I recommend you purchase some. This stuff is magical to thicken soups, gravies, puddings and more! A small package of xanthan gum will last you years and years and is well worth the investment.

Next, we’ll enrich it with heavy whipping cream and seasonings before adding in the mushrooms and pureeing them with an immersion blender. If you don’t have an immersion blender you can use a food processor or regular blender to puree the mushrooms into the soup base. 


You can use whatever type of mushroom you have available to make this creamy soup. We love the flavors of a meaty portabella mushroom. Keep in mind, the type of mushroom you use will change the flavor of the soup so choose one you enjoy.

Finally, you can also use more (or less) mushrooms than called for in this recipe with great success. The variations you can make are limitless!

Keto Creamy Mushroom Soup on a bowl

Ingredients for Keto Creamy Mushroom Soup

Here are the ingredients you'll need to make your keto soup:

  • Fresh Whole Mushrooms
  • Onions
  • Butter
  • Xanthan Gum
  • Vegetable Stock or Hot Water
  • Heavy Whipping Cream
  • Salt
  • Dried Basil
  • White Pepper
  • Fresh/Dried Parsley
Keto Creamy Mushroom Soup on a bowl

Tutorial Video: Keto Creamy Mushroom Soup

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📖 Recipe

Keto Creamy Mushroom Soup on a bowl

Keto Creamy Mushroom Soup

This creamy keto mushroom soup is the perfect comfort food for cold snowy days when you just want to snuggle up in front of the fire.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Keto
Keyword: keto dinner, keto soup
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 6 people
Author: Tara Wright

Ingredients

Making The Soup

  • 4-6 cups fresh whole mushrooms (12-16 ounces)
  • ½ cup onions finely minced
  • 4 tbsp butter
  • 2 tsp xanthan gum
  • 5 ½ cups hot water or vegetable stock
  • ½ cup heavy whipping cream
  • 2-3 tsp salt
  • 1 tbsp dried basil
  • 1 tsp white pepper

Finishing The Soup

  • ½ cup heavy cream
  • 2 tbsp butter
  • 2-3 tbsp dried or fresh parsley
  • salt to taste
  • Ground Black Pepper to taste

Instructions

Making The Soup

  • Melt the butter in the bottom of a 4-6 quart heavy bottomed saucepan or pot.
  • In the meantime, heat 5 ½ cups water to boiling using your microwave, stovetop or an electric kettle. Keep hot until needed in a few steps.
  • Add ½ cup finely minced onions to the melted butter and cook slowly for 6-8 minutes until onions are tender but not browned.
  • While stirring with a wire whisk, sprinkle in 2 tsp xanthan gum, whisking the entire time so it doesn’t clump.
  • Gradually whisk in ½ cup hot water, adding the remaining 5 cups of water ½ cup at a time. Then add cream, salt, white pepper and basil. Allow to simmer while you prepare the mushrooms.
  • Trim and wash your mushrooms. Then, chop them into roughly 1 inch cubes. Follow one of the methods below to puree your mushrooms into your soup base.
    Immersion Blender: Perhaps the easiest method, simply add your mushrooms to your pot and use your immersion blender to blend them into your soup. Puree to the desired consistency.
    Food Processor or Blender: Remove a few cups of the soup base and put it into the base of your machine. Add mushrooms and puree until they are the desired consistency. Add the blended mushroom mixture back into your pot of soup base and stir to combine.
  • Simmer the soup, partially covered for 25 minutes, stirring every few minutes.

Finishing The Soup

  • Remove from heat and stir in ½ cup heavy whipping cream, 2 Tb butter and 2 Tb dried parsley
  • Taste and season to taste with salt and white pepper.

Notes

This soup is delicious served both hot or cold. If you wish to reduce the fat content, you can skip adding the cream and butter at the end, but we find it adds just the right balance to this creamy soup.
Note: If using vegetable stock or chicken stock you will want to decrease the amount of salt in the recipe and adjust to taste based on the sodium content of the stock you are using.

Nutrition

Calories: 146.55kcal | Carbohydrates: 3.12g | Protein: 0.82g | Fat: 14.96g | Saturated Fat: 9.38g | Cholesterol: 47.24mg | Sodium: 879.27mg | Potassium: 51.88mg | Fiber: 1.33g | Sugar: 0.6g | Vitamin A: 524.79IU | Vitamin C: 0.99mg | Calcium: 33.13mg | Iron: 0.65mg

Other Keto Recipes

Keto Biscuits & Gravy
Keto Bread
Keto Garlic Cheddar Biscuits
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Bestselling Author Tara Wright (Health Coach Tara) is a Certified International Health Coach trained by The Institute For Integrative Nutrition. She specializes in ketogenic and low carb diets.

She's helped hundreds of thousands of people get started with the keto diet. She's author of the popular "30 Day Keto Planner" and has created online video courses and a group membership program.

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