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Low-Carb Cream of Mushroom Soup

Rated as 4.91 out of 5 Stars
8

"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

1 h 16 m servings 443
Original recipe yields 6 servings

Directions

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  1. 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.

Nutrition Facts


Per Serving: 443 calories; 44.2 7.8 5.9 153 1083 Full nutrition

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Reviews

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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 sou...

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 ...

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...

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...

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....

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...

I hate changing a recipe when I make it the first time, I feel the original deserves a fair shake. That said, I used mushroom broth in place of chicken, and sautéed my veggies in olive oil ins...

I made this soup-really delicious. I added about 1 more C mushrooms since I had them on hand, and I also blended about half to help it thicken a bit too. I will definitely make this again!

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...