Cream of Mushroom Soup Recipe

Cream of Mushroom Soup
SO much better than canned soup!. Gordana Jovanovic/E+/Getty Images
Total Time 35 min
Prep 10 min, Cook 25 min
Yield 4 servings

This gluten-free and low-carb soup uses both dried and fresh mushrooms -- I think the combination gives the soup a really deep mushroomy flavor.  I also blend the dried mushrooms to a powder which helps thicken the soup without flour, though I find a touch of almond flour helps as well.

This soup is delicious and nothing like the canned stuff!


  • 2 tablespoons butter
  • 1 medium onion, chopped (I used a food processor)
  • 1 pound fresh mushrooms, chopped (I used a food processor)
  • About an ounce of dried mushrooms (I used dried porcini mushrooms), blended into about 1/3 cup mushroom powder - I have a cheap coffee grinder that I use for spices, which worked well for this.
  • 2 T almond meal
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 1/4 cup dry sherry


1. Melt the butter and cook the onions (stirring occasionally) in a large skillet with fairly high sides or a largish pot, over medium heat until the onions are beginning to soften, about 5 minutes.

2. Add the mushrooms and a little salt. Turn up the heat slightly. Cook, stirring occasionally, until most of the moisture is out of the mushrooms - about 6-8 minutes.

3. Add the mushroom powder and the almond meal, cook for a minute or so.

4. Add the cream, the thyme, and the salt and pepper. Cook on low to hydrate the dried mushroom and blend the flavors -- another 8 minutes or so.

5. Turn off the heat and let the mixture cool a bit. Then put some or all of it into the blender. I like to blend maybe 3/4 of it because I like some texture in it, but if you like it totally smooth, go for it.

6. Return the soup to the skillet or pot over medium heat. It will be thick at this point. Add 1 cup of water to the blender, blend it to get the rest of the mushrooms, and add it to the pot. Add more water if it's too thick, and add the sherry.

7. Heat through and serve.  If desired, garnish with a dollop of sour cream, chopped herbs, or mushroom slices.

Makes 4 servings of 1 cup each.

Nutritional Information: Each of 4 servings has 8 grams effective carbohydrate plus 4 grams fiber (12 grams total carbohydrate), 7 grams protein, and 330 calories.

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