This cream of mushroom soup recipe is rich and creamy with a hint of dill and the tang of Greek yogurt. It is the perfect first course to a nice dinner or is a great entree all on its own. You will never buy canned mushroom soup once you taste this homemade cream of mushroom soup.
Homemade Cream of Mushroom Soup Recipe – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
I love love love mushrooms. Stuffed, grilled, roasted, raw, on pizza, in soup, and any other way you can think of. Fortunately, my husband also loves mushrooms. Last week, I whipped up this mushroom soup and it blew our minds on the flavor factor. It was so good I felt confident serving the leftovers to the company Friday night. They each had 2 or 3 bowls full.
Easy Cream of Mushroom Soup Recipe
This soup is based off an old favorite, Hungarian Mushroom Soup, on allrecipes. I tweaked the ingredients to lower the carbs and appeal more to my family’s taste buds and I pureed half of the soup to make it thicker and creamier.
My 3 and 8-year-old daughters loved the creamy soup but weren’t so keen on the pieces of mushroom and onion remaining. I may just puree the whole thing next time.
I had one more picture of the mushroom puree in my blender but a blender of pureed brownish liquid isn’t the most visually appealing photo. I think you can figure out how to puree the soup without that photo.
How To Make Cream of Mushroom Soup Recipe
Start by cooking your onions in butter until they are softened and fragrant. Add in your mushrooms, dill, and paprika. Cover and cook for around ten minutes. Pour in your broth and simmer for ten minutes. Pour in your half and half, salt, pepper and lemon juice. If you want to thicken it remove some of the mushrooms and broth and blend up the mixture to help thicken in a blender. Then pour it back in. If you want to thicken your soup more, add in some glucomannan on top. Stir until it is well dissolved. Then add a dollop of Greek yogurt or even sour cream and serve.
What Mushrooms Are Best For Homemade Cream of Mushroom Soup
You want to reach for fresh mushrooms, skip frozen or canned. Cremini, Portobello, or button mushrooms all work. I use regular button mushrooms when I make this soup. Just make sure if you are using whole mushrooms you slice them up.
How Do You Make Cream Mushroom Soup Without Cream
I use half and half for my homemade mushroom soup, I find it is lighter than cream. But if you want you can also probably reach for evaporated milk. You could probably even use regular milk, it would just make the soup thinner, and just make sure to stir often so it doesn’t curdle during the cooking process.
Can I Double This Homemade Mushroom Soup Recipe
Yes! Feel free to double the homemade mushroom soup recipe. Just ensure your pot is large enough to hold a double or even triple batch of the soup!
I have doubled the recipe when serving a crowd of guests and it worked great and tasted just as good as a single batch.
Vegetarian Option for Mushroom Soup
Feel free to reach for a vegetarian chicken broth substitute to make your soup vegetarian. We normally do chicken broth in this recipe, but you are welcome to do vegetable broth to keep it meat-free! My homemade bouillon powder is based on nutrition yeast which is vegetarian but amazingly tastes like chicken broth.
You also could do bouillon in replace of stock if you don’t have any on hand. Just follow the directions on your bouillon package to equal out the right amount of stock needed for the recipe.
What to Serve With Cream of Mushroom Soup
- Fresh Green Salad with Italian Dressing
- Keto Garlic Breadsticks
- Low Carb Focaccia
You can truly serve this any way that sounds good! If you want to make this as a side to serve with your main dish, or count this as your main dish. We have done it both ways, and no matter how we ladle up this soup, the whole family loves it.
Another thing is you could sprinkle low carb croutons on top of the mushroom soup as well for an added crunch factor. I have made homemade in the past and done that, and it was a great crunch factor.
Can You Freeze Homemade Cream of Mushroom Soup
Any soup that has dairy products generally results in poor defrost. I have not personally tried freezing my homemade cream of mushroom soup yet, but I have a feeling it won’t work.
When you freeze soups with dairy as it defrosts, it will separate and offer a grainy texture. So if you won’t mind the change in texture, you are welcome to try freezing some of the soup. But, I have a feeling it won’t be near as good in quality as it was fresh.
How Long Will Mushroom Soup Last in The Fridge
You can expect to have your soup last around three days. After that, you will want to toss out any leftovers you might have. We typically rarely make it to day three, because this soup is incredibly delicious and so hard to resist.
To reheat merely warm on the stove or even in the microwave. If you find when you heat it is a bit lumpy, use a whisk to help break up any clumps.
If you are a fan of mushrooms than I think you will be swooning over this incredible recipe. We have been making this for years now, and it is still a tried and true recipe I recommend.
Have you ever made homemade cream of mushroom soup before?
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This homemade cream of mushroom soup recipe is rich & creamy with a hint of dill & the tang of Greek yogurt. It is the perfect first course or light dinner.
- 4 tbsp butter
- 2 onions chopped
- 2 pounds fresh mushrooms sliced
- 2 tsp dill
- 1 tsp paprika
- 4 cups chicken broth or vegetarian bouillon powder
- 2 cups half and half
- 2-3 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 3/4 cup plain Greek yogurt
- 1 tsp glucomannan
Melt the butter in a large stockpot over medium heat. Cook onion in melted butter for 5 minutes or until softened.
Add the mushrooms, dill, and paprika and cover. Cook for 10 minutes. Add the broth and simmer for 10 minutes.
Puree half of the mushrooms with some of the broth. Add back to the pot. Add the half and half, salt, pepper, and lemon juice. Turn heat to low. Sprinkle the glucomannan on top. Stir until dissolved. Add the Greek yogurt and serve.
Originally Published March 8, 2017. Revised and Republished on May 15, 2019.
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