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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

442.9 calories; 5.9 g protein; 7.8 g carbohydrates; 153.5 mg cholesterol; 1082.6 mg sodium. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2017
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. Read More
(38)

Most helpful critical review

Rating: 2 stars
09/26/2019
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 Read More
70 Ratings
  • 5 star values: 64
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/23/2017
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. Read More
(38)
Rating: 5 stars
10/23/2017
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. Read More
(38)
Rating: 5 stars
08/26/2018
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... Read More
(20)
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Rating: 5 stars
10/26/2017
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! Read More
(17)
Rating: 5 stars
08/13/2018
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. Read More
(8)
Rating: 5 stars
02/26/2018
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. Read More
(6)
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Rating: 5 stars
11/09/2018
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! Read More
(5)
Rating: 5 stars
01/14/2019
I made this primarily to use in place of canned mushroom soup for my green bean casseroles. I’m excited for the way it looks and tastes in the pan and am looking forward to using it my casserole dishes. Read More
(3)
Rating: 5 stars
12/01/2018
What a delicious recipe. Will definitely make this again and again!!! Read More
(3)
Rating: 5 stars
02/01/2020
Good recipe, however, I'd recommend adding more garlic. Read More
(3)
Rating: 2 stars
09/26/2019
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 Read More