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Cream of Mushroom Soup

This keto and gluten-free cream of mushroom soup is made with just a few wholesome ingredients. 
Course Soup
Cuisine American
Keyword mushrooms
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 199kcal
Author Vered DeLeeuw


  • 2 tablespoons unsalted butter
  • 1 lb. fresh cremini mushrooms, wiped clean, quartered
  • 1 tablespoon minced garlic
  • 1/2 teaspoon Diamond Crystal 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. 


Calories: 199kcal | Carbohydrates: 6g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Sodium: 585mg | Fiber: 1.4g | Sugar: 4g