Throw out the canned stuff and try keto cream of mushroom soup instead. It’s made with fresh mushrooms and thickened with cream. Enjoy the soup as it is with a slice of Dutch over sourdough bread or use it to make recipes like keto green bean casserole.
Ingredients You’ll Need
- Butter: Saute the onions and garlic in unsalted butter.
- Onion: Use a little yellow or white onion to flavor the soup
- Garlic: I suggest using four fresh garlic cloves, but measure with your heart.
- Mushrooms: Feel free to use whatever mushrooms you have on hand—white mushrooms, Bella mushrooms, and shiitake mushrooms work well.
- Spices: Season the keto cream of mushroom soup with dried thyme, kosher salt, and coarse black pepper.
- Xanthan Gum: Thicken the soup with a small amount of xanthan gum.
- Beef Broth: Flavorful beef broth is the base for the soup.
- Sherry: Brighten the dish with sherry vinegar.
- Heavy Cream: Finish the soup with heavy cream or use half and half.
How to Make Keto Cream of Mushroom Soup
The full recipe with measurements is in the recipe card below.
Step 1: Warm unsalted butter in a saute pan over medium heat. Add the onions and saute until they become translucent and soften. Stir in the garlic and cook for one minute.
Step 2: Add the mushroom slices and saute for 5 minutes. Then, stir in the xanthan gum, dried thyme, kosher salt, and black pepper.
Step 3: Deglaze the pan with sherry vinegar and beef broth. Bring the mixture to a bowl over medium heat. Reduce the heat, cover, and gently simmer for 10 minutes until the soup thickens.
Step 4: Remove the pan from heat and stir in the heavy cream.
Serving Suggestions
- Sides: Keto Green Bean Casserole
- Entrees: Pork Chops, Air Fryer Ribeye Steak, Bison Steak Recipe, Lamb Shoulder Chop, Grilled Chicken Drumsticks, Tandoori Turkey
What to do with the Leftovers
- Refrigerate: Store leftover cream of mushroom soup in an airtight container for 3 to 4 days.
- Freeze: Let the dish cool completely and transfer it to a freezer-safe container or bag. Keto cream of mushroom soup freezes for 2-3 months.
- Thaw: Defrost the soup in the refrigerator overnight.
- Reheat: Warm the leftover soup on the stovetop or microwave.
Frequently Asked Questions
How to thicken keto cream of mushroom soup?
I use xanthan gum to thicken the soup, but you can also use arrowroot flour or coconut flour.
More Fall Recipes:
Keto Cream of Mushroom Soup
- 4 tablespoons unsalted butter
- ½ white onion, diced
- 4 garlic cloves, minced
- 1½ pounds mushrooms, sliced
- 4 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarse ground
- ½ teaspoon xanthan gum
- 4¼ cups beef broth
- 2 tablespoons sherry vinegar
- 1 cup heavy cream
- Warm unsalted butter in a saute pan over medium heat. Add the onions and saute until they become translucent and soften. Stir in the garlic and cook for one minute.
- Add the mushroom slices and saute for 5 minutes. Then, stir in the xanthan gum, dried thyme, kosher salt, and black pepper.
- Deglaze the pan with sherry vinegar and beef broth. Bring the mixture to a bowl over medium heat. Reduce the heat, cover, and gently simmer for 10 minutes until the soup thickens.
- Remove the pan from heat and stir in the heavy cream.