Low-carb mushroom soup

Low-carb mushroom soup

Oh, we went there! This low-carb mushroom soup is so creamy, so flavorful, so loaded with succulent flavors – it’s hard to contain our enthusiasm. Wow. You really, really, want this! (Oh, and did we mention is has Parma ham chips? It has Parma ham chips!)

Low-carb mushroom soup

Oh, we went there! This low-carb mushroom soup is so creamy, so flavorful, so loaded with succulent flavors – it’s hard to contain our enthusiasm. Wow. You really, really, want this! (Oh, and did we mention is has Parma ham chips? It has Parma ham chips!)
USMetric
4 servingservings

Ingredients

Soup
  • 3 oz. 75 g Parma ham
  • 1 1 yellow onionyellow onions
  • 1 lb 450 g mushrooms
  • 4 oz. 110 g butter
  • 1 tsp 1 tsp dried thyme
  • 1 tsp 1 tsp kosher or ground sea salt
  • ¼ tsp ¼ tsp ground black pepper
  • 13 cup 75 ml dry white wine
  • 7 oz. 200 g cream cheese
  • 2 cups 475 ml water
  • 4 4 egg yolkegg yolks
  • 1 cup 225 ml heavy whipping cream
Parsley oil
  • ½ cup 125 ml olive oil
  • 1 oz. 30 g fresh parsley
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C), preferably using the oven's convection setting.
  2. Put thin slices of parma ham on a baking sheet lined with parchment paper and bake on upper rack in the oven. Check on them every 5 minutes and flip them a few times while drying. It will take about 30 minutes for the ham to crisp up.
  3. Sauté onions and mushrooms in butter in a thick bottom pot, until onions and mushrooms turn golden. Season with salt, pepper and thyme.
  4. Add cheese, water and wine. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes.
  5. Whisk the heavy cream until soft peaks form. Add yolks and mix well.
  6. Fold in the egg cream into the soup without boiling it further.
  7. Add oil, parsley, salt and pepper in a tall beaker. Use an immersion blender for 30 seconds or until the oil and the parsley are merged together.
  8. Serve the soup with a spoonful of parsley oil and parma-ham chips on top.

Tip!

Regular white wine or one part white wine vinegar and water gives this creamy soup a nice flavor. You can also use hard liquor as a dry vermouth, dry port wine or cognac. Adjust the amount to taste. You can of course skip wine or liquor completely, then squeeze some lemon juice into the green oil.

Also, you can make the soup vegetarian by substituting roasted nuts for the parma chips!

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10 Comments

  1. Nikki Bowman
    Why am I preheating the oven?? Where does the butter come in? Terrible recipe to follow.
    Reply: #9
  2. Carole Carlson
    In step 4, you say to mix oil and parsley with an immersion blender. Does this get added to the soup before folding in the egg mixture, or does it get mixed with the cream before adding the eggs? Thanks.
  3. Melissa
    I thought the same thing about the oven! There's no oven use in this recipe! I assumed the butter was to sauté the mushroom/onions in ...
    I think the oil immersion is for the drizzle garnish upon serving. I just sprinkled the parsley on top and used a drizzle of regular olive oil
  4. Barbara
    I think the oven is for making the Parma Ham chips...but no instruction
    Reply: #5
  5. Kristin Berglund Team Diet Doctor

    I think the oven is for making the Parma Ham chips...but no instruction

    Hi Barbara!

    Yes, the instructions were missing. We apologize for the inconvenience! We've fixed it now.

    Good luck!

  6. Mary
    The soup recipes are great but can I substitute home made bone broth for water or will it confuse the flavour too much?
    Reply: #7
  7. Peter Biörck Team Diet Doctor
    Hi Mary!

    Try it and tell us. :-)

    The soup recipes are great but can I substitute home made bone broth for water or will it confuse the flavour too much?

  8. Karine
    Excellent soup and very filling. :-) I did change the recipe a little bit as I didn't have all the ingredients with me. I substituted the parma chips with oven-baked bacon (as this is what I had in my fridge). Also, I skipped the parsley-oil mix as I felt it wouldn't change the taste too much (plus I couldn't find any parsley at my local store...no kidding). As I had bought 35% cooking cream instead of heavy cream by mistake, I simply incorporated the cream to the soup mix without trying to whisk it up into whipping cream. I also added a little bit of extra salt, and a splash of lemon juice at the end. So a couple of little changes, but nothing that would change the taste overall. I'm sure this soup is also excellent if you follow instructions as is. If not, it is a very forgiving recipe and tasty meal.
  9. Liane
    Preheat the oven... to crisp up the prosciutto.
    Butter is wat is used to fry the mushrooms
  10. Sam
    Great recipe
    Family loved it and so did I.

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