Name: Low-Carb Cream of Mushroom Soup
Prep time: 20 min
Cook time: 56 min
Total time: 1 h 16 min
Ingredients: ¼ cup butter; 5 cups coarsely chopped fresh mushrooms; ½ cup finely chopped onion; 1 clove garlic, minced; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon dried thyme; 1 (32 ounce) carton chicken broth; 2 cups heavy whipping cream; 1 (4 ounce) package cream cheese; 2 tablespoons sherry

This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.

Low-Carb Cream of Mushroom Soup

butter

mushrooms

onion

garlic,

salt

black pepper

thyme

(32 ounce) carton chicken broth

heavy whipping cream

cream cheese

sherry

Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.


Wow, this is really good. I did everything as written in the recipe with one change. After the soup simmered for 45 minutes, I took half out and blended it until smooth, added it back to the soup pot and simmered for another 10 minutes. This just helps to get more mushroom flavor in to the soup, while still keeping chunks of mushrooms. It also helps to thicken the soup a little, which is a little thin for cream of mushroom. The recipe is 5 stars even without those changes, I was just in the mood for a stronger mushroom flavor.

Made it for an instant pot smothered pork steaks recipe.  Whoops, forgot to add the chicken broth!  Thankfully, if your're using in a recipe that calls for condensed use this instead.  Low carb and turns out great.  Anything with mushrooms, cream, and cream cheese is going to rock your recipe!!  Steaks turned out great.  Going to try the same exact thing with Worcestershire sauce and sugar free ketchup on the cheapest cut of beef I can get my hands on and make stroganoff style steak...

Deeee-lish!  This fit perfectly into my keto lifestyle and was super tasty too!  I cut the recipe in half and also used fresh thyme. I also didn't need to cook the full 45 mins. 
The only change I would suggest is adding more mushrooms - personal preference. I will be making this one often!

This was the best cream of mushroom soup I have ever had, low carb or otherwise. I looked at several recipes, and this one made the most sense for the purpose I had in mind, which was to curb my sudden craving for my Grandmother's smothered pork chops. Talk about heaven. This HFLC version was even better than what she used to dish up; of course she always used that canned stuff my generation grew up on. NEVER AGAIN! As far as changes, I halved the amount of butter, and substituted it for bacon fat, and left out the sherry.

This soup was outstanding. It was easy to prepare, creamy and rich in flavor.  I couldn't stop tasting it and probably ate half a bowl just by dipping a spoon in as it was cooling.  

I followed the directions to a T.  The only "change" I made was to stir frequently rather than constantly during the simmer phase.  Stirring constantly for 45 minutes would have made this a nightmare to prepare, but stirring 4-5 times was fine.  It was clear that the stirring was important though for breaking the cream cheese down.

Fantastic!  Used a variety of mushrooms; button,  shiitake, baby Bella.  I did add more butter as the mushrooms soaked it up.  Tip for smooth texture - when mushroom mix is done, add in cream cheese to warm and mix well, then add remaining ingredients.  Also used an immersion blender and pulsed about 1/2 of the mix.  A staple now for my keto life!

Yum! My family has this weird meatballs and rice thing that they love, but I just started keto and canned CoM soup has too many carbs, so I tried it this way and cooked up some cauliflower rice. It was a hit and nobody missed the carbs.

This is a wonderful soup !  I did blend my room temperature cream cheese and whipping cream together before adding to pot with a mixer. Thank you for this recipe it's a keeper for sure !

Excellent recipe as written.  
I also used it as a substitute for condensed cream of mushroom soup by eliminating the chicken broth.  
One recipe equals 2 cans of condensed soup.  I freeze in 2 portions and I use in casseroles.  Exceptionally more flavorful and healthful than the canned version.

This was lacking a lot of flavor. I had to “Doc” it up but it still wasn’t too restaurant’s quality. I really think that because it’s a low fat version is why it wasn’t as flavorful since it was missing all the bad stuff lol

Ditch the can and make cream of mushroom soup at home!

Low-Carb Cream of Mushroom Soup

Prep Time: 20 minutes

Cook Time: 56 minutes

Total: 76 minutes

Servings: 6

Cost: $6.47 /serving

Author : Karen Quinn

Ingredients

Instructions

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