This keto and gluten-free cream of mushroom soup is made with just a few wholesome ingredients. And it’s so much better than the canned stuff!
Soup is the perfect wintertime appetizer. In fact, I often serve a bowl of it as a main course. And if you like mushrooms, I think you are going to love this delicious 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty cream of mushroom soup (the exact measurements are included in the recipe card below):
Unsalted butter: I love using creamy European butter. But any butter will be delicious.
Fresh mushrooms: I normally use cremini mushrooms. White mushrooms are fine too.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Chicken broth: Store-bought is fine. But when I have leftover homemade chicken soup, I use that instead.
Dry white wine: I like sauvignon blanc. It adds great flavor, but if you don’t want to use wine, you can simply omit it.
Ground nutmeg: Make sure it’s fresh! A stale spice can easily ruin a dish.
Heavy cream: I tried once to use half-and-half instead, and decided that heavy cream is much better.
How to make keto cream of mushroom soup
It’s such an easy recipe! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by cooking the mushrooms and garlic in butter with some salt.
2. Add the remaining ingredients except for the cream. Simmer for 20 minutes.
3. Puree the soup, in batches in the food processor or using an immersion blender. Stir in the cream, heat and serve.
Why make it at home?
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 soup is truly easy to make.
Flavored with butter, garlic, and nutmeg, and lacking additives and preservatives, this homemade version is not just delicious, but also nutritious. As you probably know, mushrooms are quite good for you.
How to serve it?
What about leftovers?
Leftovers keep well in the fridge, in an airtight container, for 2-3 days. Gently reheat them, covered, in the microwave on 50% power or on the stovetop over medium heat, taking care not to bring the soup to a boil.
You might need to slightly thin the soup out first by mixing in a tablespoon or two of water.
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Cream of Mushroom Soup
- 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
- 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 using an immersion blender. Or puree 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.