Creamy Mushroom Soup (Edit recipe)

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Cozy up with a warm, comforting bowl of creamy mushroom soup—perfect for those chilly evenings! This recipe is a weekend must or an easy weeknight dinner ready in under 30 minutes. Plus, it’s naturally gluten-free, low-carb, and keto-friendly!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 4

Ingredients

1.5 lb White Mushrooms
2 Tbsp Butter, Salted
1 Tbsp Avocado Oil
0.5 whole Onion
0.25 cup Sherry Wine
2 Tbsp Thyme, Dried
2 cups Chicken Bone Broth
1 Tbsp Coconut Aminos
0.25 cup Almond Milk, Unsweetened - Silk
0.5 cup Heavy Whipping Cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sauté: Melt butter and avocado oil in a pot over medium heat. Sauté chopped onion until soft.
Cook Mushrooms: Add mushrooms and cook until browned and tender, about 8-10 minutes.
Deglaze (Optional): Stir in sherry or white wine and cook for 2-3 minutes.
Simmer: Add thyme, coconut aminos, and bone broth. Simmer for 10 minutes.
Blend: Blend half the soup with an immersion blender (or use a regular blender) to thicken.
Add Creaminess: Stir in almond milk and heavy cream. Heat gently, avoiding boiling.
Serve: Season with salt and pepper to taste and enjoy warm!

Notes

To make dairy-free, you can substitute the heavy cream with a non-dairy heavy cream, or coconut cream.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	267
Fat:	21 g
Carbohydrates:	11 g
Protein:	12 g
Cholesterol:	55 g
Sodium:	363 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.