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–+ servings
Velouté de champignons Cream of Mushroom Soup
Jon Simon

Cream of Mushroom Soup | Naturally Low-Carb

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A rich, homemade cream of mushroom soup with no flour and no canned shortcuts: mushrooms browned with onion, garlic, and thyme, simmered in broth, blended for body, and finished with cream. Because the mushrooms do the thickening, it stays naturally low-carb at about 6g net carbs a serving, keto-friendly, and gluten-free. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1.5 lb cremini mushrooms about 700g, sliced
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 4 cups vegetable broth gluten-free, or chicken broth
  • 1/2 cup heavy cream
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley chopped, to garnish (optional)

Equipment

Method
 

  1. Melt the butter in a large pot over medium-high heat. Add the onion and cook, stirring, for 4 to 5 minutes until soft. Add the garlic and cook for 1 minute more.
  2. Add the sliced mushrooms and thyme. Cook for 8 to 10 minutes, stirring, until the mushrooms release their liquid, it evaporates, and they brown. This browning is where the deep flavor comes from, so do not rush it. If you like, set aside a few slices for garnish.
  3. Pour in the broth and bring to a simmer. Cook for 15 minutes so the flavors come together.
  4. Blend the soup until smooth with an immersion blender, or in batches in an upright blender. There is no flour here, the blended mushrooms give the soup its body.
  5. Stir in the cream and season with salt and pepper. Warm through over low heat without boiling. Taste, adjust the salt, and serve topped with the reserved mushrooms and fresh parsley.

Nutrition

Calories: 150kcalCarbohydrates: 7gProtein: 4gFat: 12gFiber: 1g

Notes

For a dairy-free or vegan version, use olive oil, vegetable broth, and full-fat coconut cream. For a chunkier soup, blend only half and stir it back into the pot. Skipping the flour roux and the canned soup is what keeps this naturally low-carb and gluten-free while tasting rich. It keeps 4 days in the fridge and freezes well; freeze it before adding the cream, then stir the cream in after reheating.

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