Introduction
The tradition of mushroom soup dates back centuries in European cuisine, particularly in Eastern European countries where foraging for wild mushrooms was a cherished autumn ritual. This modern keto adaptation preserves all the rustic charm of its predecessors while catering to contemporary low-carb lifestyles. Instead of traditional flour-based thickeners, this version relies on the natural creaminess of heavy cream and the inherent richness of mushrooms. The combination of different mushroom varieties - from common button mushrooms to more exotic varieties like porcini or chanterelles - creates layers of flavor that make this soup particularly memorable.
Ingredients
• 1 pound mixed wild mushrooms (shiitake, oyster, porcini), cleaned and sliced
• 8 ounces cremini mushrooms, sliced
• 2 cups heavy cream
• 4 cups mushroom or chicken stock, preferably homemade
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons butter, unsalted
• 2 tablespoons olive oil
• 1/2 cup dry white wine (optional)
• 1 tablespoon soy sauce or coconut aminos
• 1/2 teaspoon xanthan gum (optional, for thickening)
• 1 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped, for garnish
Step 1:
Clean and slice all mushrooms, dice onion, and mince garlic. Set aside separately.
Step 2:
Heat butter and olive oil in a Dutch oven over medium heat until butter is foamy.
Step 3:
Add onions and cook until translucent, about 5-7 minutes.
Step 4:
Add garlic and thyme, cook for 1 minute until fragrant.
Step 5:
Increase heat to medium-high, add mushrooms in batches to avoid overcrowding. Cook each batch 5-7 minutes until golden brown.
Step 6:
Add white wine if using, scrape bottom of pot to deglaze. Cook 2-3 minutes until mostly evaporated.
Step 7:
Pour in stock and soy sauce, bring to simmer. Reduce heat and cook 15 minutes.
Step 8:
Blend about 1/3 of the soup using immersion blender, leaving some mushroom pieces whole.
Step 9:
Stir in heavy cream and xanthan gum if using. Simmer 10 minutes until slightly thickened.
Step 10:
Season with salt and pepper, garnish with fresh parsley before serving.
Q: Can I use only button mushrooms?
A: Yes, though the flavor will be less complex. Try to include at least one variety of wild mushroom for better taste.
Q: How can I make the soup thicker without xanthan gum?
A: Reduce the soup longer or blend a larger portion of the mushrooms for natural thickening.
Q: Can I freeze this soup?
A: Yes, freeze without cream for up to 3 months. Add cream after reheating.
• Fresh wild mushrooms can be substituted with dried mushrooms (rehydrate before use).
• For dairy-free version, substitute heavy cream with full-fat coconut cream.
• Choose mushrooms that are firm and dry, avoiding any that are slimy or discolored.
• If using dried mushrooms, save the soaking liquid to add to the stock.
• Contains dairy and may contain traces of gluten if using regular soy sauce.
• Xanthan gum can be omitted if you prefer a thinner consistency.
• Store-bought stock can be used, but choose low-sodium varieties.
Serve hot in warmed bowls, garnished with fresh parsley and an extra drizzle of cream if desired.
Store in airtight container in refrigerator for up to 4 days. Reheat gently on stovetop, adding cream if needed to adjust consistency.
Prep all ingredients before starting. Cook mushrooms in batches while preparing other ingredients to optimize time.
- Don't wash mushrooms under running water; clean with damp paper towel instead
- Allow mushrooms to brown properly for maximum flavor development
- Add cream at the end to prevent curdling
For vegetarian version, use vegetable stock. For dairy-free, substitute coconut cream and use ghee or additional olive oil instead of butter.
Pair with a dry white wine like Chardonnay or a light-bodied red like Pinot Noir. Serve with keto-friendly bread or cheese crisps.
Best in fall and winter, though available year-round
Contains dairy (cream, butter). May contain soy (soy sauce). Check stock ingredients for additional allergens.
