Quick and Easy Low Carb Cream of Mushroom Soup

CreamoMush
Call us old fashion, but my family and I love the taste and convenience of casseroles. Many of my husbands old time favorites are made with canned cream of mushroom soup. It’s no secret that it is full of nasty ingredients. I took an old, stained recipe I had in my card holder and spruced it up a bit, and the result was a rich, complex, creamy soup that would be great in casserole recipes or all on it’s own. I make a very large batch (you could cut this in half) and, serve it on it’s own for dinner one night, and freeze the rest in small containers to add to future recipes. It freezes beautifully. It’s the best make ahead cream of mushroom soup I’ve had.

What you will need

16 oz. of fresh mushrooms–rinsed, patted dry and sliced (two pre-packaged containers)
2 cups of organic Heavy Cream or unsweetened Almond Milk
4 cups of Chicken or vegetable broth
1 large or 2 medium Red onions coarsely chopped
2 T. of butter or Oil oil
4 large cloves of garlic-minced
3 T. of Tamari or Soy Sauce
3 t. of salt
2 t. of pepper
1/4 cup of sour cream (optional)
3-4 T. of Arrowroot powder

How to Make it

Place large stock pot or dutch oven on medium high heat and melt butter. Add chopped onions and mushrooms. Saute until they are golden brown, about 6-8 minutes. Add garlic and cook for about 30 seconds, just until aromatic (you don’t want overcooked garlic–not a good flavor) Add 3 T. of Arrowroot powder and stir. Add broth and bring to a boil–look for it to thicken and then reduce heat to low. Add Heavy Cream, Sour Cream and Tamari. If you like it on the thicker side, add another Tablespoon of Arrowroot powder. Remove from heat and use emersion blender for about 10 min, until soup is creamy and all ingredients blended. (You could also use a food processor or blender for this step)

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5.0 from 1 reviews
Low Carb Cream of Mushroom Soup
 
Prep time
Cook time
Total time
 
Easy 30 min. Low Carb meal. Leftovers can be frozen for up to 3 weeks. No bad ingredients like you would find canned. Can be used for recipes that call for canned Cream of Mushroom Soup.
Author:
Recipe type: Low Carb
Cuisine: Soup
Serves: 10-12
Ingredients
  • 16 oz. of fresh mushrooms–rinsed, patted dry and sliced (two pre-packaged containers)
  • 2 cups of organic Heavy Cream or unsweetened Almond Milk
  • 4 cups of Chicken or vegetable broth
  • 1 large or 2 medium Red onions coarsely chopped
  • 2 T. of butter or Oil oil
  • 4 large cloves of garlic-minced
  • 3 T. of Tamari or Soy Sauce
  • 3 t. of salt
  • 2 t. of pepper
  • ¼ cup of sour cream (optional)
  • 3-4 T. of Arrowroot powder
Instructions
  1. Place large stock pot or dutch oven on medium high heat and melt butter. Add chopped onions and mushrooms. Saute until they are golden brown, about 6-8 minutes. Add garlic and cook for about 30 seconds, just until aromatic (you don’t want overcooked garlic–not a good flavor) Add 3 T. of Arrowroot powder and stir. Add broth and bring to a boil–look for it to thicken and then reduce heat to low. Add Heavy Cream, Sour Cream and Tamari. If you like it on the thicker side, add another Tablespoon of Arrowroot powder. Remove from heat and use emersion blender for about 10 min, until soup is creamy and all ingredients blended. (You could also use a food processor or blender for this step)

 

m4s0n501
About Lisa

Mother of three children under 9, including a set of twins, and wife of US Navy Diver. I love to run, write, and laugh. Yes, I have a slightly raunchy and dark sense of humor..life can be so funny.. it's how I deal with it all. Follow me on Facebook, Pinterest, Instagram, and Twitter.

Comments

  1. Cream of mushroom soup just screams comfort. I’ve never actually had it by itself, always in a casserole or stirfry but it does the trick. Love this recipe for cold winter nights of belly warming yum!

  2. That sounds delicious about now. I wish my hubby would be open to a casserole. So much easier to make ahead!

  3. That sounds like a perfect winter soup–I have been making soup at least once/week all winter this year! Do you suppose you could substitute greek yogurt for the sour cream? I would guess so…

    • I would try the yogurt for sure–or leave it out all together. What surprised me about this soup is that, my kids devour it–they look at mushrooms with disgust, but will eat this–go figure–maybe because they’re pureed.

  4. I might throw a little spinach into this mix… And a little chicken or turkey?! Yes? Yes?!

  5. i love mushrooms, the husband does not. So i am thinking we try this with celery or zucchini, yes?

  6. This soup is totally up my alley! I love love love mushrooms. My husband insists on calling them boogers, but I don’t mind because it just means more mushrooms for me! ;)

  7. I love the idea of using it in future recipes. Brilliant!

  8. Yum!! This looks delicious! Thanks for sharing the recipe :) I am new to pinterest, but putting this on my board :)

  9. This sounds delicious! I haven’t had cream of mushroom soup in forever and totally reminds me of childhood. And with the snow we just got, all I want is soup!

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