Toss the canned stuff and try keto cream of mushroom soup 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 top grilled chicken and steak, or make recipes like keto green bean casserole.
Key Ingredients
- Butter: Sauté the onions and garlic in unsalted butter to control the dish’s saltiness.
- Onion: Use a yellow or white onion.
- Garlic: I recommend adding four fresh garlic cloves.
- Mushrooms: Use whatever you have on hand—white, Bella, or shiitake mushrooms.
- 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 homemade soup with sherry vinegar.
- Heavy Cream: Stir in some heavy cream or half and half for a creamy finish.
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 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
- 2 teaspoons dried thyme or 4 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 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.