Keto Recipes/ Keto Soups/ Vegetarian Keto Recipes

Keto Cream Of Mushroom Soup

A Keto Mushroom Soup

Some of the best recipes are born out of spontaneity. I was not sure what to make for today’s episode till I looked in the fridge and realized I had 3 different kind of mushrooms. What more could I want? A cream of mushroom soup to end all cream of mushroom soups. So here is the creamiest cream of mushroom soup that you’ll ever eat. Enjoy!

A soup is a complete meal

In my books a soup is pretty much a complete meal and something I love having. It’s a great way to get in those veggies as well. Mushroom soup is one of my favourites and as you saw in the video I waste no part of the shroom. I use to the stalks and cook them and blend them to add a thickness to the soup, to give it body. Then of course the fried mushrooms for texture. I personally look to have enough elements in the soup to get the maximum flavour but also create textures. It should feel like a meal itself, not something to just warm you up for dinner (which it can also do). I have a couple of soup recipes on the channel which I’m sure you will enjoy. So try my Keto spinach soup or even my broccoli cheese soup. If you looking for something ‘meatier’ (pun intended), I have a great cream of chicken soup and an Asian style seafood soup as well.

Nutrition Info (Per serving)

  • Calories: 230
  • Net Carbs: 6g
  • Carbs: 8g
  • Fat: 21g
  • Protein: 4g
  • Fiber: 2g

This recipe makes 3 serving. Get this recipe on myfitnesspal.

keto cream of mushroom soup
Keto Cream Of Mushroom Soup
Yum
Votes: 13
Rating: 4.15
You:
Rate this recipe!
A rich and heart mushroom soup
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
keto cream of mushroom soup
Keto Cream Of Mushroom Soup
Yum
Votes: 13
Rating: 4.15
You:
Rate this recipe!
A rich and heart mushroom soup
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Separate the mushrooms tops and the stalks and slice the mushrooms and set aside.
  2. Rough chop the oyster mushrooms and pan fry in butter and olive oil with salt, pepper and cayenne till brown and crispy
  3. In a large saucepan heat some olive oil and butter and fry the garlic.
  4. Once the garlic starts to brown add the mushroom stalks and a handful of the sliced mushrooms
  5. Season with a stock cube, pepper, paprika and cayenne. Mix well
  6. Once the mushrooms release their water add about 300 ml of water
  7. Blend the mixture in a blender till smooth
  8. In the same pan heat 1 tbsp of butter and fry the sliced mushrooms
  9. Once they release their water add in the blended mixture through a fine sieve.
  10. Bring the mixture to a simmer and once the mushrooms are cooked through add the cream and turn off the stove
  11. Garnish with cheese, the fried oyster mushrooms and fresh basil.
  12. Serve

You Might Also Like

16 Comments

  • Reply
    Dymphna Gates
    July 26, 2018 at 8:31 pm

    NOT a soup cube. Filled with inflammatory poison.

    It doesn’t take long to make and freeze your own condensed broth.

    • mm
      Reply
      Sahil Makhija
      July 27, 2018 at 2:34 am

      Use whatever you like and makes you happy 🙂

  • Reply
    Krista
    August 13, 2018 at 6:03 pm

    Can we use any flavor stock cube or do you use a specific flavor?

    • mm
      Reply
      Sahil Makhija
      August 14, 2018 at 1:28 pm

      Any is fine.

  • Reply
    Jessie
    September 8, 2018 at 6:47 pm

    Thank you!! Delicious and I inhaled it all! So easy and absolutely lovely!

  • Reply
    Patricia
    September 11, 2018 at 9:41 pm

    Best mushroom soup ever! I did add garlic and onion powder with chicken stock and omitted the chicken cube. I also added one good slice of Romano aged cheese just before serving. Extra Jum!!
    Thanks so much for the recipe.

  • Reply
    Margie
    November 13, 2018 at 9:43 pm

    I loved your broccoli soup can’t wait to try this one. I love your recipes, thanks.

  • Reply
    Angelina
    November 25, 2018 at 12:23 am

    This was so yummy. It made family smile.

  • Reply
    Alisha
    January 5, 2019 at 1:45 am

    LOL, listening to you say ‘headbangers kitchen’ all cool and then a second later saying, “Ooooh yummy.” Was about the funniest thing ever. The soup looks amazing. I am so making this!
    Well done, sir and cheers.

  • Reply
    Dave R.
    January 20, 2019 at 9:03 pm

    Just made this moments ago. Used some chicken bone broth from leftover smoked chicken carcass instead of water.

    The idea of frying the oyster mushrooms was brilliant. I used a mix of ghee and butter.

    All in all, this is the most heavenly creamy of creamy mushroom soup ever. Mind blown!

  • Reply
    Gracie
    February 5, 2019 at 7:18 am

    We made this tonight and it was both easy and soooooo delicious!!! We will totally be making this again! Thank you for your talent and keeping it simple!

  • Reply
    Abhilasha Namdeo
    February 13, 2019 at 6:43 pm

    I got so bored eating the same old keto recipes.. so tired this one… n OH MY GAWWWD! What flavour and what texture!!! I absolutely loved indulging myself. U rock!

  • Reply
    GRETA
    February 17, 2019 at 7:38 pm

    Just made this, so delicious! Since I’m the only one in the house that loves mushrooms I get it all to myself yay!

  • Reply
    Rita
    May 21, 2019 at 4:53 pm

    So much for low carb. The carbs in this recipe are only 1 carb less than Walmart’s generic mushroom soup.

    • mm
      Reply
      Sahil Makhija
      May 22, 2019 at 2:31 am

      So what’s your point? Keto is simply a metabolic state. How you distribute or use your carbs is up to you. Whether you choose to do under 20g or under 50g is up to you. My recipes are first and foremost good tasting food. Some have more carbs, some more fat some more protein but they can all be fit into your lifestyle. The important part is not that it’s 1 carb less than Walmarts mushroom soup, the important part is once you eat this you will never go back to mushroom soup from a can 🙂

  • Reply
    Tina s
    June 3, 2019 at 6:15 pm

    I just wanted to let you know that this was the best Cream of Mushroom soup that I’ve ever had. I was worried about never eating cream soup again because of the rue. But the way you made this soup thick made the flavor explode. AND this took me only 20-30 minutes to make as I was following the video and cooking fast. This is my new favorite soup! Thanks

  • Leave a Reply