I am wild about mushrooms, and this Keto Mushroom Soup is such a treat. Rich and creamy, this is a soup that works great for a light meal, or you can make the "condensed" version to use it in casseroles. Either way, I think you will agree this is a keto soup recipe that deserves a regular spot in your rotation.
Since I started following a low-carb and keto diet, I find myself craving soup all the time. There is something magical about a rich and creamy bowl of goodness.
My latest obsession is this Low-Carb Mushroom Soup. With simple ingredients, this recipe delivers flavor that wows.
Truth be told, when I originally made it, I planned on pureeing it with an immersion blender. But then I tried it, and I knew I had to leave it as it was.
Like my white chicken chili, I find this hearty enough for a meal by itself. For casual nights, I've been known to serve it alongside my keto grilled cheese. And for special occasions, it is fabulous with slow roasted beef tenderloin and keto roasted cauliflower.
Tools Needed
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- Large Saucepan or Instant Pot
- If you are planning on freezing leftovers, I am OBSESSED with these Souper Cubes.
How to Make Keto Mushroom Soup
First, melt your butter in a large sauce pan. Add your mushrooms, onions, garlic, and thyme. Cook for about 7 minutes, or until the mushrooms have released most of their liquid.
Next, add the chicken stock and cream cheese. Cook until the cream cheese melts.
Finally, stir in heavy cream and season to taste with salt and black pepper. Blend if desired.
Instant Pot Mushroom Soup
First, set your Instant Pot to saute and add the butter. When melted, add the mushrooms, onions, garlic, and thyme. Cook for 6 minutes.
Next, add the broth and season to and season to taste with salt and pepper.
Seal your pressure cooker and set the pressure to high. Cook for 4 minutes.
Allow the pressure to release naturally, and then do a quick release.
Return the Instant Pot to saute and add in the cream cheese. Cook until melted. Turn the temperature to warm and add in the heavy cream.
Let's Talk Mushrooms
What kind of mushrooms should I use for this recipe?
With more than 300 edible mushroom varieties, there are certainly a lot of options! I've made this with both baby Bella's and white mushrooms, and both were great.
Buying Mushrooms
Many times you can find pre-sliced mushrooms, and if time is of concern, that is certainly an option. I prefer to buy loose mushrooms so that I can inspect them. Mushrooms should feel moderately damp but should not be slimy. The texture should be springy, and the smell sweet and earthy.
Storing Mushrooms
Because they contain a lot of moisture, mushrooms are very perishable. Store them in a partially open zip-top bag, or keep them in their original container. Once the box is open, cover it with plastic wrap. Don't cover with a paper towel or store in a paper bag.
Washing Mushrooms
Most experts agree that the best way to clean mushrooms is a clean, dry brush. A toothbrush kept explicitly for this purpose works great. Washing them can cause discoloration, but this isn't a huge issue when they are going to be cooked. If you do decide to wash them, place them in a salad spinner to dry so that they don't hold on to excess moisture.
Variations for This Recipe
- For condensed soup, reduce the broth to ¾ of a cup and the heavy cream to ½ cup.
- Add 2 teaspoons hot paprika.
- Add 1 teaspoon dried dill.
- Add 2 tablespoons coconut aminos.
Keto Mushroom Soup Recipe | Instant Pot or Slow Cooker
Ingredients
- ¼ cup butter
- 12 ounces mushrooms sliced
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon fresh thyme
- 4 cups chicken bone broth or regular broth
- 3 ounces cream cheese
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
Stove Top
- Melt butter in a large saucepan
- Add mushrooms, onions, garlic, and thyme.
- Cook until the mushrooms have released most of their liquid, about 7 minutes.
- Add chicken broth and cream cheese to the pan, and cook until the cream cheese melts.
- Season to taste with salt and pepper, and add heavy cream. Simmer for 15 minutes.
Instant Pot
- Set your Instant Pot to low saute and add butter. When the butter melts add the mushrooms, onions, garlic, and thyme. Cook for 6 minutes. Season to taste with salt and pepper.
- Add the chicken broth and place the lid on your Instant Pot. Set pressure to high and the timer to 4 minutes.
- Allow the pressure to release naturally for 10 minutes, and then do a quick release.
- Set the Instant Pot to sauté, and add the cream cheese. Cook, stirring often, until the cream cheese melts.
- Turn to warm and stir in cream.
Brittany says
I kept to the recipe, slightly, I used beef broth, instead of chicken and I put a deer roast in the crockpot,with caramelized onions and added that, plus the broth from it. Literally the best thing I've ever made. My husband is doing keto but I've never added heavy cream or cream cheese to a recipe. It is amazing. It's not doing me any favors because I'm eating it with a bunch of bread but he loves it.
I'm sure it's delicious the way it's written too but omg. The deer meat made it so hearty and still keto
Tara says
My mistake! I forgot to write down Step 1 about melting the butter! My mistake! Still...I don't know at what temps. Thank you!
Michelle S. says
I just made this mushroom soup recipe for the first time today as I had fresh mushrooms that needed to be used (and I'm following a KETO diet). I cooked everything from start to finish in my iron skillet. The only ingredient that I didn't have was thyme. No biggie. It was delish! Oh, I also added a little cornstarch slurry while the soup was simmering to help thicken it a bit. This one's a keeper! Thanks so much for sharing.
Denise says
Love this recipe. Made a bunch of times. Looking to double the recipe as never enough.
Wendy Polisi says
I am so glad that you enjoy it! If you click the number of servings in the recipe, it will scale it up or down for you.
Denise says
What's the cooking times when doubled?
Karen Hintz says
This soup is absolutely 4 star restaurant quality. I've made it many times and love it more every time. Thanks for a great recipe.
Kimberly says
This is soooo good! I blended with an immersion blender, and added a few tablespoons of sherry toward the end of cook time. The sherry added amazing flavor!
Jessica says
Could I add some spinach to this and if so when you I add it? I plan on making this tonight!
Wendy Polisi says
I haven't tried this but it sounds delicious! I would add it in the last few minutes of the mushroom cooking time before you add the broth. Saute it until it wilts and then add the broth.
Let me know how it goes!
Lilly says
Girl, this recipe is amazing! I mean it is right up there with the absolute best keto recipes I've ever made. The only thing I changed is I had to use some olive oil because I didn't have quite enough butter. I also used a bit of glucomannan to thicken it up, which it did very nicely without changing the taste. Thank you so much!
Wendy Polisi says
So glad that you enjoyed it - thanks for taking the time to let me know! 🙂
Tracy says
This may be the first time I've added a comment to a recipe, however, this soup was really delicious. I encourage you to try making it. I followed the directions as printed. At the end, I added some leftover chicken. This boosted the protein and made the soup a bit heartier. So good! Very easy.
Deanna says
Lovely flavour! I only had 18% cream, not technically heavy, so I added an extra ounce of cream cheese. I also used 1 tsp of rubbed dry thyme in place of fresh. I removed 1/2 cup of the cooked mushroom/onion/garlic mixture and used the emulsion blender just slightly after adding the cream cheese & stock. Added the 1/2 cup mushrooms back in & then the cream. Gave it a good blend of both whole slices & bits & pieces for our tastes. This was easy & delicious, can hardly wait to try it with heavy cream & fresh thyme! Thanks for the recipe - it's gourmet!
Kathie says
Easy, creamy, tasty!
Wendy Polisi says
I am happy that you liked it!
Carol says
I just made this and it was fantastic! I did add carrots (not keto) and celery, then instead of chicken stock, I added beef stock. The cream cheese took it to a new level, but I didn't add the cream. Next time I will have to double the batch, because between three of us, we ate the whole pot! Thanks for the recipe.
Wendy Polisi says
I am so glad you enjoyed it!
Jeff says
This recipe is great, my wife gave it two thumbs up. I will definitely be making this from now on.
Lisa Throop says
how much is in 1 serving.
Laurel says
How long do I need to cook this if I don’t have an InstaPot?
Wendy Polisi says
Stove top instructions are above the Instant Pot instructions in the recipe card. (It is 15 minutes once everything is added.)
Lisa says
I just made this!! It's so delicious !!!!!!!!
Deb Cormier says
I have made this several times and have it prepped up in my pot right now for later. It is absolutely delicious!!If I have leftover steak, I throw that in with the cream to heat through.