Low-Carb Cream Of Mushroom Soup

Easy healthy family recipe for low-carb cream of mushroom soup. Follow the step-by-step instructions. 
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Total Carbs: 6.6g
Fibre: 1g
Author: Libby Jenkinson


  • 55 g butter
  • 1 spring onion/scallion sliced
  • 1 clove garlic crushed
  • 400 g mushrooms sliced
  • 500 ml vegetable stock
  • 250 ml heavy cream


  • In a large saucepan, heat the butter and gently fry the onion, garlic and mushrooms until soft. Thi should take about 5 minutes.
  • Reserve a few cooked mushrooms as garnish, then pour the vegetable stock into the saucepan, stir and simmer gently for another 5 minutes,
  • Remove the saucepan from the heat, puree until smooth using a stick blender with the blade attachment. Add the cream and gently heat again, but do not allow to boil.
  • Serve with a drizzle of cream and a few mushroom slices for garnish.
  • If you would love to enjoy some low-carb bread alongside, take a look at my low-carb almond flour bread recipe.
Serving: 1serve | Calories: 333kcal | Carbohydrates: 6.6g | Protein: 4.9g | Fat: 33.3g | Fiber: 1g | Sugar: 4.5g