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    Home » Dinner Recipes » Creamy Mushroom Soup

    Creamy Mushroom Soup

    Published: Mar 5, 2020 · Modified: Oct 27, 2022 by Low-Carb Simplified · This post may contain affiliate links.

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    Attention mushroom lovers: here’s a low-carb and keto mushroom soup that you’ll love. It's just 5 net carbs and takes 30 minutes to make!

    Creamy mushroom soup with mushrooms on top and dollops of cream in bowl.

    Now here’s a low-carb and keto mushroom soup that you’ll want to make again and again! This comforting soup is deliciously creamy and savory — thanks to Boursin Garlic & Fine Herbs Cheese, which makes it taste divine.

    It's a lighter soup that is a perfect accompaniment to any lunch or dinner entrée . It’s also great as a make-ahead dish since it keeps well in the refrigerator for up to 3 or 4 days. We recommend making a double batch to eat throughout the the week!

    Plus, it's fairly easy to make, as long as you got a blender to puree it. It's just a few simple steps and you're done in about 30 minutes.

    This soup is about 5 net carbs per serving.

    Ingredients

    Just a few notes on key ingredients:

    • Sliced white mushrooms: We use pre-sliced white mushrooms, but you can use cremini or another mushroom of choice (you can even mix mushrooms!).
    • Yellow onion: We use ½ of a yellow onion, diced, to enhance the soup flavor.
    • Garlic and Fine Herb Boursin: Be sure to use the Garlic and Fine Herb flavor of Boursin for best results.
    • Chicken broth: We use low-sodium chicken broth is used for the soup base.
    • Heavy cream: To create a nice, creamy soup!
    • Thyme: For an herb, we like to use thyme. But, you could also flavor with oregano, rosemary, parsley or basil.

    How to Make

    STEP 1: In a medium to large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and cook until translucent, about 4 or 5 minutes.

    STEP 2: Add mushrooms and cook until golden brown, about 8 minutes. Remove ¼ cup or less of mushrooms as a topping for soup and set aside.

    STEP 3: Add salt, pepper, thyme to mixture and stir together. Add chicken broth and bring to a simmer and cook for 10 minutes.

    STEP 4: Pour soup into blender (you may need to do in two batches to prevent overfilling) and puree to a consistency you prefer (I prefer smooth to tiny chunks).

    STEP 5: Return soup to saucepan and add heavy cream and Boursin Cheese and stir until dissolved.

    STEP 6: Spoon into soup bowls and top with a few golden mushrooms. Serve immediately.

    Related Recipes

    • Keto Thai Coconut Curry Soup with Chicken
    • Keto Tomato Sausage Soup With Mushrooms and Bell Pepper
    • 5-Minute, 3-Ingredient Keto Tomato Soup with Rao's Sauce
    • Boursin and Prosciutto Stuffed Mushrooms

    If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

    Creamy Mushroom Soup

    Low-Carb Simplified
    Attention mushroom lovers: here’s a low-carb and keto mushroom soup that you’ll love. It's just 5 net carbs and takes 30 minutes to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Servings 3 .25
    Calories 238.8 kcal

    Ingredients
      

    • 2 tablespoons butter
    • ½ yellow onion diced
    • 12 ounces sliced white mushrooms
    • ½ teaspoon thyme
    • 3 cups chicken broth
    • ½ cup heavy cream
    • 3 ounces Boursin Garlic & Fine Herbs Cheese
    • ¼ teaspoon salt
    • ground pepper to taste

    Instructions
     

    • Cook mushrooms and onions: In a medium to large saucepan, melt 2 tablespoons of butter over medium heat. Add onions and cook until translucent, about 4 or 5 minutes. Add mushrooms and cook until golden brown, about 8 to 10 minutes. Remove ¼ cup or less of mushrooms as a topping for soup when done.
    • Make soup: Add salt, pepper, thyme to mixture and stir together. Add chicken broth and bring to a simmer and cook for 10 minutes. Pour soup into blender (you may need to do in two batches to prevent overfilling) and puree to a consistency you prefer (I prefer smooth to tiny chunks). Return soup to saucepan and add heavy cream and Boursin Cheese and stir until dissolved.
    • Serve: Top soup with reserved mushrooms and serve immediately.

    Nutrition

    Serving: 1cupCalories: 238.8kcalCarbohydrates: 8.4gProtein: 4.7gFat: 22.2gSaturated Fat: 40.9gCholesterol: 58.8mgSodium: 403.3mgFiber: 2.5gSugar: 3.8gNet Carbs: 5.9gProtein Percentage: 8%
    Tried this recipe?Let us know how it was!
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