Low Carb Hungarian Mushroom Soup
Indulge in the rich, velvety comfort of Low Carb Hungarian Mushroom Soup, a keto-friendly twist on a classic favorite. This hearty soup is packed with earthy button mushrooms, aromatic garlic, and the warm, smoky notes of paprika, all simmered to perfection in a creamy broth enhanced with heavy cream and sour cream. The addition of dried dill adds a unique herbal touch, while an optional sprinkle of xanthan gum creates a luscious, thick texture without the carbs. Ready in just 40 minutes, this soup is a perfect option for cozy weeknight dinners or meal prep. Garnished with fresh parsley for a burst of color and flavor, it’s an irresistible low-carb dish that’s as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 16 ounces (sliced) Button mushrooms
- 2 teaspoons Paprika
- 1 teaspoon Dried dill weed
- 4 cups Chicken or vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Heavy cream
- 0.5 cup Sour cream
- 0.25 teaspoon Xanthan gum (optional, for thickening)
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot and sauté for 8-10 minutes until they release their moisture and reduce in size.
Sprinkle the paprika and dill weed over the mushroom mixture, stirring well to coat.
Pour in the chicken or vegetable broth and season with salt and black pepper. Bring the soup to a simmer and let it cook for 10 minutes.
Reduce the heat to low and stir in the heavy cream and sour cream until fully combined.
If using xanthan gum for thickening, sprinkle it in while whisking continuously to avoid clumps. Cook for another 2-3 minutes until the soup slightly thickens.
Adjust the seasoning with additional salt or pepper if needed.
Remove from heat, ladle into bowls, and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 5047 mg | 219% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 26.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2092 mg | 44% | |
*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.
