Low Carb Cream of Shiitake Mushroom Soup
Indulge in the comforting warmth of this Low Carb Cream of Shiitake Mushroom Soup, a velvety masterpiece that’s both keto-friendly and bursting with earthy flavor. Featuring tender shiitake mushrooms sautéed to perfection with garlic and onions, this luscious soup is enriched with heavy cream for a luxurious texture, while remaining low in carbs. A blend of chicken or vegetable stock creates a savory base, and optional xanthan gum provides a customizable thickness to suit your preferences. Ready in just 45 minutes, this easy-to-make recipe is perfect for cozy weeknight dinners or as an elegant appetizer for guests. Garnish with fresh thyme for a fragrant finish and serve with your favorite low-carb bread for the ultimate comfort food experience. Perfect for anyone looking for a low-carb, highly satisfying soup recipe!
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Recipe Information
Ingredients
- 300 grams Shiitake mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 0.5 teaspoons Xanthan gum (optional, for thickening)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Fresh thyme leaves (optional, for garnish)
Instructions
Clean the shiitake mushrooms by gently wiping them with a damp paper towel. Remove the stems and thinly slice the mushroom caps.
In a large pot, melt the unsalted butter and olive oil over medium heat.
Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Add the sliced shiitake mushrooms to the pot and cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and tender.
Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
Remove the pot from heat. Using an immersion blender, purée the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender.
Return the soup to low heat and stir in the heavy cream. Cook for an additional 2-3 minutes until heated through, but do not boil.
If you prefer a thicker soup, sprinkle in the xanthan gum while stirring constantly to prevent clumping. Cook for another minute to allow the soup to thicken.
Season with salt and ground black pepper to taste.
Serve the soup warm, garnished with fresh thyme leaves if desired.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1375 mg | 60% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
