This mushroom soup 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.
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. On Ash Wednesday last week we were in need of a meatless meal and this fabulous mushroom soup came to the rescue. It was so good I felt confident serving the leftovers to company Friday night. They each had 2 or 3 bowls full.
One of the nice parts of the mushroom soup being such a hit with our company is that we ended up with leftovers of the main dish. Shrimp and zucchini in a sundried tomato cream sauce. Yum. Sometime within the next month or so that recipe will be appearing on my blog too.
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.
Cream of Mushroom Soup – Low Carb, Grain & Gluten Free, THM S
Ingredients:
4 tbsp butter
2 onions, chopped
2 pounds fresh mushrooms, sliced
2 tsp dill
1 tsp paprika
4 cups chicken or vegetable broth
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 gluccomannan (or other thickener of you choice, added as directed)
Instructions:
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 gluccomannan on top. Stir until dissolved. Add the Greek yogurt and serve.
- 4 tbsp butter
- 2 onions chopped
- 2 pounds fresh mushrooms sliced
- 2 tsp dill
- 1 tsp paprika
- 4 cups chicken or vegetable broth
- 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 gluccomannan
- 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 gluccomannan on top. Stir until dissolved. Add the Greek yogurt and serve.
Nutrition facts are calculated for 8 generous servings.
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