Low Carb Cream Of Mushroom Soup Recipes

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LOW-CARB CREAM OF MUSHROOM SOUP



Low-Carb Cream of Mushroom Soup image

This creamy mushroom soup uses cream cheese to beautifully thicken this delicious soup. The low-carb, high fat proportions are perfect for a ketogenic lifestyle.

Provided by Karen Quinn

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h16m

Yield 6

Number Of Ingredients 11

¼ cup butter
5 cups coarsely chopped fresh mushrooms
½ cup finely chopped onion
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried thyme
1 (32 ounce) carton chicken broth
2 cups heavy whipping cream
1 (4 ounce) package cream cheese
2 tablespoons sherry

Steps:

  • Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 7.8 g, Cholesterol 153.5 mg, Fat 44.2 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 27.3 g, Sodium 1082.6 mg, Sugar 2.5 g

LOW CARB CREAM OF MUSHROOM SOUP



Low Carb Cream of Mushroom Soup image

Make and share this Low Carb Cream of Mushroom Soup recipe from Food.com.

Provided by SEvans

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 medium head cauliflower, chopped
2 (10 ounce) cans chicken broth
1/2 cup carrot, sliced very thin
1/2 cup celery, sliced very thin
1 onion, diced
1 cup heavy cream
1 cup water
1 1/2 tablespoons butter
3 cups mushrooms, sliced thin
2 garlic cloves, minced
1 cup cheddar cheese, grated
3 tablespoons Tabasco sauce
salt
pepper

Steps:

  • in a large pot, combine cauliflower, broth, onion, carrot and celery. Bring to a boil, then reduce heat to medium and cook until vegetables are tender- about 15 minutes.
  • Remove from heat, add cream and water, stirr to combine. Pour portions the mixture into a blender and process until smooth; pour into a bowl. Continue with the remaining mixture. Set aside.
  • Using the same pot, heat the butter over medium heat, add the mushrooms and garlic and saute until cooked.
  • Add the pureed vegetable mixture and parsly to the mushrooms. Add hot sauce,salt, pepper and grated cheese and stir unntil melted.

Nutrition Facts : Calories 226.5, Fat 18.7, SaturatedFat 11.4, Cholesterol 61.3, Sodium 420.3, Carbohydrate 8.3, Fiber 2.3, Sugar 3.3, Protein 8.3

LOW-CARB CHICKEN AND MUSHROOM SOUP



Low-Carb Chicken and Mushroom Soup image

Delicious restaurant quality soup for those on the ketogenic/low carb diet.

Provided by KS Cowgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 58m

Yield 6

Number Of Ingredients 9

½ cup butter
1 cooked chicken breast, cubed
1 small white onion, finely chopped
3 cloves garlic, finely chopped
1 ½ pounds fresh mushrooms, sliced
3 cups chicken stock
3 tablespoons chopped fresh tarragon, divided
salt and freshly ground black pepper to taste
2 cups heavy whipping cream

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
  • Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 8.2 g, Cholesterol 179.2 mg, Fat 50.2 g, Fiber 1.4 g, Protein 15.3 g, SaturatedFat 29.5 g, Sodium 539.8 mg, Sugar 2.7 g

LOW CARB CREAM OF SHIITAKE MUSHROOM SOUP



Low Carb Cream of Shiitake Mushroom Soup image

This recipe is adapted from Dr. Atkin's New Diet Cookbook. Mushrooms in a creamy broth, comfort food at it's finest!

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 lb shiitake mushroom, thinly sliced
1/2 medium onion, sliced
1/4 lb butter
1 quart chicken stock
1 quart beef stock
3 tablespoons toasted sesame seeds, crushed
1/2 teaspoon seasoning salt
1 cup heavy cream
1 tablespoon minced chives (or scallions)
pepper

Steps:

  • Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat.
  • Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil.
  • Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!

Nutrition Facts : Calories 238.8, Fat 21.5, SaturatedFat 12, Cholesterol 59.9, Sodium 587.2, Carbohydrate 7.3, Fiber 1.3, Sugar 2.3, Protein 5.4

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