You absolutely must try this Creamy Mushroom Soup! Without a doubt, one of our tastiest recipes and very low carb; you will love this soup! We know some people are not mushroom fans. We even have a good friend who insists he just cannot eat mushrooms. In fact, Chris has never been a big fan of mushrooms. He loves this soup! Joanie usually favors a less creamy or less bisque-like texture for her soups. She loves this soup!
We have also made our creamy mushroom soup using beef stock instead of chicken stock. We have sautéed the mushrooms in bacon fat and topped the soup with bacon bits. That will produce a more traditional German style mushroom soup. Still excellent, and low carb – you be the judge. Try it first, as shown below, and let us know what you think.
We used Cremini mushrooms for this recipe. They are often just called “brown button mushrooms.” Some folks say the brown ones are Cremini and the white ones are Crimini. It is really just marketing. Portobellos are really the same family of mushroom and will render the same delicious taste. Just make sure they are fresh, lightly cleaned with a damp paper towel, and never soaked in water. The ratio of mushrooms to broth will produce an unforgettable mushroom flavor when sautéed and thickened in a blender or food processor.
You can also blend in wild mushrooms or other varieties if they are available. Shiitake mushrooms will work very well in this recipe.
We use almond flour to thicken the stock. You really do not taste the almond and it has less carbs than flour. It is a perfect substitute. You can also substitute coconut flour, if you prefer. We encourage using organic chicken stock. If you have homemade that would be great, but there are also so many healthy organic brands available today. They will be fine.
Heavy cream and sour cream provide the creamy texture, and since the recipe does not call for a large amount of either, the calorie and fat content are also low. Low carb, low fat, and low in calories – are you ready to make this your “go to” soup?
Finally, the key ingredients for taste. We add a fine sherry and tempered egg yolks near the end of the cooking process. Do not skip this step. It makes all the difference.
Mushroom Soup Cooking Tips
The soup comes together quickly. It is not a soup that needs to cook for hours so the flavors meld together. In fact, we suggest not overcooking the onions or the mushrooms. A total of 20 minutes is all it should take for this soup to become a delicious dish!
Sprinkle the almond flour over the cooked mushrooms and onions and stir briefly to combine. It will help to thicken the soup when the chicken broth is added. Make sure your chicken broth is heated before adding. When you add the cream you should turn the temperature to low.
The key technique in cooking is to temper the egg and sherry mixture with the warm broth one tablespoon at a time so you do not end up with a scrambled egg yolk. Stir constantly before adding the mixture to your soup.
Finally, we remove 25% of our mushroom-onion mixture to add back to the soup after blending. We want the soup creamy, but it is also a nice touch to taste some actual mushrooms in the finished dish. We always use our Vitamix to make this soup creamy. Blending is needed to finish the recipe, so make sure you use some type of emersion blender or food processor.
Our Creamy Mushroom Soup recipe is easy to make, done in less than 30 minutes, and will make a mushroom “convert” out of you! For those of you who love mushroom soup, this one will delight you! Enjoy our Tasty Low Carb soup, tonight!
Creamy Mushroom Soup
Quick and easy - 30 minutes to the table - delicious and so Tasty!
- 12 ounces Mushrooms sliced crimini
- 1/2 cup Onion thinly sliced
- 4 tablespoons Butter
- 3 tablespoons Almond flour
- 2 1/2 cups Chicken broth organic
- 3 tablespoons Heavy cream
- 2 Egg yolks
- 2 tablespoons Sherry
- 1/3 cup Sour cream
- 1 teaspoon Sea salt
- 1/2 teaspoon Pepper
Sauté thinly sliced onions in a sauce pan in the butter (medium heat) until translucent, about 3 minutes.
Add the sliced mushrooms and sauté with the onions for 5 minutes.
Sprinkle the flour over the cooked mushrooms and stir to combine for 1 minute.
Add heated chicken broth (or beef broth for darker soup), bring to a boil, reduce the heat to simmer - total of about 3 minutes.
Heavy cream is added and heat reduced to low.
Mix egg yolks with the sherry and sour cream - stir to combine. Temper this mixture with some of the hot soup (tablespoon at a time), whisking constantly. Transfer the tempered mixture into the soup and heat for 3 minutes.
Salt and pepper to your taste. Remove 25% of the mushroom and set aside. Blend the rest of the soup in a Vitamix or use an emersion blender until smooth. Add back the reserved mushrooms, garnish and serve hot.
A more traditional German mushroom soup would use beef broth instead of chicken and may be garnished with bacon bits.