This healthy, keto and gluten free cream of mushroom soup is made with just a few wholesome ingredients. And it’s so much better than canned!
If you like mushrooms, you are going to love this delicious and healthy cream of mushroom soup! It’s silky, creamy, and incredibly flavorful. One of us actually dislikes mushrooms (even these wonderful sauteed mushrooms), but she loves this soup and regularly asks for seconds when I make it.
Is cream of mushroom soup healthy?
It depends. If you ever looked at the list of ingredients on a can of cream of mushroom soup, you were probably horrified. But there’s really no need to use the canned stuff! This homemade cream of mushroom soup is truly easy to make.
Flavored with butter, garlic and nutmeg, it’s not just delicious, but also healthy. As you probably know, mushrooms are very healthy. In addition to the basic nutrition info provided below, a serving of this soup has almost 400 mg potassium. It’s also a good source of vitamin D, copper, niacin and riboflavin.
How to serve cream of mushroom soup?
I usually serve it as a first course at dinner. But a bowl of it is also wonderful for lunch. Add a couple of cheese muffins or cheese biscuits to make a tasty, filling lunch.
Is cream of mushroom soup keto?
This soup is actually ideal if you’re on the keto diet, since it has no high-carb ingredients – not even onions. So it’s lower in carbs than, for example, another soup that I love – butternut squash soup.
What about leftovers?
Leftovers keep well in the fridge for 2-3 days. Gently reheat them, covered, in the microwave on 50% power. You might need to slightly thin the soup out first by mixing in a tablepsoon or two of water.
Cream of Mushroom Soup
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 lb. fresh cremini mushrooms, wiped clean, quartered
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt (not fine table salt)
- 3 cups chicken broth
- 1/4 cup dry white wine
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup heavy cream
INSTRUCTIONS
- Heat the butter in a large, heavy stockpot over medium-high heat, about 2 minutes. Add the mushrooms, the garlic and the salt and cook, stirring often, about 5 minutes, until mushrooms are tender.
- Add the chicken broth, wine, black pepper and nutmeg. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
- Turn heat off. Puree the soup in batches in the food processor (you'll need to do this in three or four batches). Return to the pot, stir in the cream, and cook over medium heat, just until heated through, 2-3 minutes. Serve immediately.
