Keto Cream of Mushroom Soup

5 from 8 votes

Loaded with flavor and big, plump mushrooms, this is home-cooked goodness at its tastiest!

Prep Time20

Cook Time15

Total Time35

Course: Soups & Stews

Cuisine: American

Keyword: chunky mushroom soup, easy keto soup recipe, homemade cream of mushroom, keto cream of mushroom soup, low-carb mushroom soup

Servings: servings

Calories: 370kcal

Heat the oil in a skillet and add the celery, onion, and garlic when hot. Cook over medium heat until transulcent, about 5 minutes.
Transfer this mixture to a soup pot and add the broth and simmer for 10 minutes. After simmering, use a blender or immersion blender to puree the mixture. Return it to the soup pot and add the dried thyme.
Meanwhile, sautee the mushrooms in the butter until they have given up all their liquid and start to caramelize. Remove the mushrooms and set aside. Over medium-high heat, deglaze the pan with the white wine.
Add the mushrooms and juices from the skillet to the pot with the pureed vegetables. Simmer over very low heat for 15 minutes.
Turn off the heat, add the cream and thicken with xanthan gum (optional). Serve and enjoy!

Recipe Card Tips

Only puree the onion, celery, and garlic, keeping the mushrooms whole for a genuinely chunky soup.
Never boil the soup once the cream is added, it curdles and separates.
Add xanthan gum sparingly, after cooking, and let it rest before deciding if you need more.