Creamy mushroom soup
A proper cream of mushroom: a big pile of mushrooms browned in butter and thyme, blended velvety with bone broth and a good splash of cream. There is no flour and no starch, because the mushrooms thicken it themselves.
- Time
- 55 min (15 prep + 40 cook)
- Servings
- 4
- Per serving
- 274 kcal
- Protein
- 15 g
Ingredients
- 2 tbsp butter
- 1 lb 6 oz mushrooms, sliced; white or brown
- 1/4 small onion, finely diced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 3 1/2 cups bone broth, chicken
- 2/3 cup heavy cream
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped, to serve
Steps
- Melt the butter in a large pot over medium-high heat. Add the mushrooms, onion, salt and pepper and cook 12–15 minutes, stirring only now and then, until the water they release has gone and they are well browned.
- Stir in the garlic and thyme for 30 seconds. Take out a large spoonful of the best-browned mushrooms and set them aside for the top.
- Pour in the broth, scrape up the brown bits, bring to a simmer and cook, partly covered, for 15 minutes.
- Stir in the cream, then blend with a stick blender until smooth, or leave it a little rough if you prefer.
- Warm through without boiling, stir in the lemon juice and taste for salt. Ladle into bowls and top with the reserved mushrooms and the parsley. Keeps 4 days in the fridge; reheat gently and thin with a splash of water if it has thickened.
Good to know
How do I make it taste more of mushrooms?
Let the mushrooms get properly brown in step 1 before anything else goes in, and do not stir them too often. Brown mushrooms (cremini) give a deeper soup than white.
Can I use regular broth?
Yes, at about the same score, but it is then over the keto line for carbohydrate's share of the energy.
Per
- Calories
- 79
- Protein
- (22%)
- 4 g
- Fat
- (67%)
- 6 g
- Carbohydrates
- (11%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 250 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1094 kcal goes into the pot and 1722 g of ingredients comes out as about 1390 g of food: 79 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.