Easy Low-Carb Mushroom Soup with Heavy Cream
A rich, creamy mushroom soup made with sautéed mushrooms, aromatic herbs, and heavy cream. This comforting soup develops deep umami flavors through gentle simmering and blending, creating a velvety texture that's perfect for cool weather. The combination of butter-cooked mushrooms and vegetable stock creates a satisfying base, while the cream adds luxurious richness. Ideal as a starter for dinner parties or a light lunch paired with a simple salad.
Ingredients
Instructions
- 1
Gather all ingredients
- 2
Melt butter in saucepot over medium-high heat
- 3
Add mushrooms and onion, cook until tender
- 4
Add garlic powder, thyme, and vegetable stock
- 5
Simmer for specified time
- 6
Remove from heat and puree with immersion blender
- 7
Stir in heavy cream
- 8
Return to gentle simmer without boiling
- 9
Serve warm
Tips
Don't overcrowd mushrooms when cooking to ensure proper browning and prevent steaming
Blend to desired consistency - leave some texture for rustic style or blend completely smooth
Add cream off heat first to prevent curdling, then gently reheat
Good to Know
Refrigerate up to 3 days in covered container
Can make 1 day ahead, reheat gently before serving
Ladle into bowls, garnish with fresh herbs if desired
Common Mistakes
Don't boil after adding cream to avoid curdling
Avoid overcooking mushrooms to prevent them becoming rubbery
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this mushroom soup?
Yes, but freeze before adding cream. Thaw and reheat, then stir in fresh cream to prevent separation and maintain smooth texture.
What if I don't have an immersion blender?
Transfer cooled soup in batches to regular blender, leaving vent open. Return to pot and continue with cream addition step.
How long does this soup keep in the refrigerator?
Store covered for up to 3 days. Reheat gently over low heat, stirring occasionally. Add splash of stock if too thick.