Wild mushroom soup

Earthy deliciousness or delicious earthiness? You decide. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Smooth, and oh so satisfying.
Earthy deliciousness or delicious earthiness? You decide. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Smooth, and oh so satisfying.

Ingredients

4 servingservings
USMetric
  • 4 oz. 110 g butter
  • 1 1 shallotshallots
  • 5 oz. 150 g portabella mushroomportabella mushrooms
  • 5 oz. 150 g oyster, mushroomoyster, mushrooms
  • 5 oz. 150 g shiitake mushroomshiitake mushrooms
  • 1 1 garlic clovegarlic cloves
  • ½ teaspoon ½ teaspoon dried thyme
  • 3 cups 700 ml water
  • 1 1 chicken bouillon cubechicken bouillon cubes or vegetable bouillon cubevegetable bouillon cubes
  • 1 cup 225 ml heavy whipping cream
  • ½ lb 225 g celery root
  • 1 tablespoon 1 tablespoon white wine vinegar
  • fresh parsley (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Clean, trim, and chop mushrooms and celery root. Peel and finely chop onion and garlic.
  2. Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan until golden brown. Save a couple of tablespoons of mushrooms for serving.
  3. Add thyme, vinegar, bouillon cube and water and bring to a boil. Lower the heat and let it simmer for 15 minutes or until the celery is soft.
  4. Add the cream and purée with an immersion blender until you reach desired consistency. Serve with finely-chopped parsley and a few pieces of sautéed mushroom on top.

Tip!

We’ve called for a trio of mushrooms – portabello, shiitake and oyster mushrooms. But feel free to use a mix of other mushrooms like chanterelles, porcini mushrooms and white button mushrooms.

Meal plans

Get lots of low-carb and keto meal plans, complete with shopping lists and everything, with our premium meal planner tool (free trial).
 
  • Keto fajita chicken casseroleMon
  • Keto Tex-Mex burger plateTue
  • Keto Tex-Mex stuffed zucchini boatsWed
  • Keto chicken fajita bowlThu
  • Keto tortilla with ground beef and salsaFri
  • Creamy keto shrimp tacosSat
  • Keto Tex-Mex casseroleSun

Popular now

Top 30 recipes

Keto recipes

Visual low-carb guides

   

Get started

For everything you need to get started – meal plans, shopping lists, daily tips and troubleshooting – just sign up for our free 2-week keto low-carb challenge:
challenge_pic2

2 Comments

  1. Barbara Simoes
    I made some cream of mushroom soup that was amazing. I sauteed some mushrooms, added some chicken broth and herbs and a bag of frozen cauliflower. I then used an immersion blender, blended it up and then added some cream. The cauliflower really gave it some creaminess that I wasn't expecting. I've since used it in other soups, like leek soup with equally great results. There is absolutely not cauliflower smell or taste. What a remarkable vegetable. Getting it frozen makes it so easy to use, too.
  2. Donna
    Just made the wild mushroom soup recipe - absolutely delicious - so rich and creamy!! I definitely agree with the comment, "comfort food at its finest, smooth and oh so satisfying"!! My husband, not a low-carber, had a taste and loved it too! Thanks so much for another amazing "go to" recipe!!

Leave a reply

Reply to comment #0 by