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Brown Butter Mushroom Soup Recipe

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This creamy mushroom soup recipe is made with brown butter and sage for delicious rich flavor. So easy to make, with only 5 ingredients, it’s a perfect keto soup recipe for those chilly days.

Keto Mushroom Soup in a brown bowl with sliced mushrooms in behind.

This Keto Brown Butter Mushroom Soup Recipe was first published in December 2012. But it’s such a lovely and easy soup, I decided it needed a little update. I’ve even included a video to show you just how easy it is to make homemade cream of mushroom soup.

I’ve got to be honest here. Making your own cream of mushroom soup is so easy, I honestly don’t know why anyone would use store-bought. It takes less than 20 minutes to make and it’s so much more flavorful. Not to mention healthy!

Let’s do a little comparison, shall we?

There are many commercial brands of cream of mushroom soup out there. I won’t like, the ingredients are little scary. Or a lot scary, depending on the brand. Most of them are mad with things like soybean oil, wheat flour, and MSG. Even the so-called healthier, organic brands have additives like rice flour.

Low carb Cream of Mushroom Soup - overhead shot with a spoon

Okay, I have to ask: why the flour, people? A blended mushroom soup like this one needs no extra thickeners. The mushrooms themselves thicken it sufficiently.

Step away from the canned soup, people! And make my simple keto mushroom soup recipe instead. It takes only 5 ingredients: Butter, mushrooms, sage or thyme, broth, and cream.

That’s it! And I guarantee you that the flavor is far superior to that of anything from a can or a carton.

Watch my video to see how easy it is to make healthy mushroom soup at home!

How to make Cream of Mushroom Soup

Sauté the mushrooms. This is a critical first step and helps deepen the umami of the mushrooms. And there is something absolutely magical about the combination of melted butter and browned mushrooms.

My recipe takes this one step further and browns the butter first. Browned butter has a rich caramel flavor that is spectacular in both sweet and savory dishes.

Add the broth. You can use chicken broth, beef broth, or veggie broth here. If using store bought, look for broth with 1g of carbs or less. I find that store bought chicken broth usually has fewer carbs than beef or veggie. But if you can make your own, even better!

I recently bought some mushroom broth recently and it surprisingly has only 1g of carbs per serving. I have yet to try it but it would probably be great in this soup as well.

Bring to a simmer. You don’t have to cook the mushrooms in the broth for very long, but simmering for 5 minutes or so helps the mushroom flavor intensify.

Easy mushroom soup recipe

Blend it up. I like to transfer mine to my big blender, but you can use a food processor or an immersion blender here as well. Make sure to blend until it’s all creamy smooth. If you want to save a few of the browned mushroom slices for the top, it makes a beautiful presentation that way.

Add the cream. It can’t be cream of mushroom soup without cream! Or at least some creamy liquid. I suppose coconut milk would work too, if you are trying to cut back on dairy.

Return the pureed soup to the pot before adding the cream and then return to low heat and warm through.

And you’re done! Can you believe how easy it is to make homemade cream of mushroom soup? Why on earth would you ever buy it again???

Low Carb Cream of Mushroom Soup

More Delicious Keto Mushroom Recipes

Cauliflower Risotto with Mushrooms

Tenderloin Steak with Mushroom Garlic Butter

Pork Medallions with Creamy Rosemary Mushrooms

Spinach and Mushroom Omelet Muffins

Mushroom and Gruyere Smothered Chicken

Mushroom Mini Pizzas

Want another great way to use the wonderful flavours of browned butter and sage? Check out these Butternut Squash Noodles from Boulder Locavore.

 

This recipe is also featured in The Everyday Ketogenic Kitchen cookbook.

The Best Ketogenic Cookbook!

5 from 10 votes
Brown Butter Mushroom Soup Recipe
Print
Brown Butter Mushroom Soup Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Easy cream of mushroom soup with browned butter and sage. Low carb and keto-friendly and so much better than anything from a can!

Course: Soup
Cuisine: American
Keyword: cream of mushroom soup, mushroom soup recipe
Servings: 6 servings
Calories: 198 kcal
Ingredients
  • 6 tbsp butter (113.5g)
  • 2 tbsp fresh sage chopped
  • 1 lb mushrooms sliced
  • 4 cups vegetable or chicken broth
  • Salt and pepper to taste
  • 1/2 cup heavy cream
US Customary - Metric
Instructions
  1. In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add sage and cook one minute more.
  2. Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
  3. Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
  4. Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
  5. Return to pot and stir in cream. Serve immediately.
Nutrition Facts
Brown Butter Mushroom Soup Recipe
Amount Per Serving (1 cup)
Calories 198 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Carbohydrates 4.6g2%
Fiber 0.6g2%
Protein 4.6g9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Sounds like had lots of fun trying out your new food processor. Mine isn’t as big as that, but I know there are times I wish I had a bigger one. Your soup by the way looks perfect for this chilly day.

    Reply

  2. I think our husbands would get along. E loves looking at all the goodies I get… taking each piece of a food processor or blender and making sure all the pieces are in order.

    So, yeah… brown butter in the soup? Amazing. You have me very very excited by this.

    Reply

  4. Oh, you’re killing me in every way possible with this! First, I love mushroom soup and yours looks and sounds delicious. Second, I don’t own a single KitchenAid appliance (yet) but I have their stuff all over my Christmas wish list. The stand mixer has always been the big thing I’ve wanted, but now you’re making me want this food processor too. It looks amazing.

    Reply

  5. Great review, and yes I love KitchenAid too! I have the stand mixer and also the freezer bowl attachment for making ice cream. Just made some maple flavored ice cream last night, yum! Anyway, mushroom soup (homemade) is one of my favorites and I can’t wait to try this one. A lot of times when I saute mushrooms, I add Merlot wine, and the flavor of the mushrooms after the wine has cooked off is awesome. I also add some red pepper flakes, double good! I’ll restrain myself from adding my extras to the mushrooms, and try the recipe as is. Maybe next time I might kick it up a bit! 2 carbs sounds good to me!

    Reply

  8. Wow! I, too, am an appliance junkie, and now have yet another kitchen appliance to wish I had (hello kitchen aid food processor, let me introduce you to Vita Mix blender on my wish list). You got me with the adjustable slicing function… how great is that? Love, love, love mushroom soup, too, especially with a tot of dry sherry in it. Do you use ordinary white button mushrooms or a mix of different varieties?

    Reply

  9. YUM! I’m going to try this soup! (I made the sausage/kale soup from your cookbook and it was great, btw….ate it with a parmesan/almond flour muffin everyday for lunch for a week!). And that kitchen-aid food processor looks awesome. I have my mom’s old cuisinart and it’s still working quite well. But I do drool over these new appliances!

    Reply

  12. First of all- I’ve been reading on my Google Reader for too long- your new (to me) blog design is lovely!

    Love this soup as well!! I’m reviewing the same food processor next month so I’m glad to know you love it 🙂

    Reply

  14. What can you use if you don’t want to use heavy cream? coconut milk?

    sincerely,
    new to the plant based/gluten free/low carb lifestyle

    Reply

  15. Made this tonight, I may have caught hubby’s cold and wanted comfort food. He actually finished it for me while I rested.
    Garnished with a little butter, sour cream and Tabasco. Lovely! Would be great with some chicken chunks to give it a protein. I plan on having it for lunch tomorrow, such a versatile recipe I will use often, thank you.

    Reply

  16. Hi I am making this soup recipe for dinner today as it is a chilly, rainy day. It looks delicious and I love mushrooms but not enough to have six cups of mushroom soup in one sitting. How freezer friendly is this recipe? Can I freeze it without the cream and then stir in the cream after reheating? Will the consistency of the soup change when I freeze it?

    Reply

    • I haven’t tried freezing it but I think you’re on the right track…freeze the soup minus the cream and then add after rewarming.

      Reply

  17. I just made this. WOW! I’ve grown up with a Polish mom who rocks mushroom soup, but dare I say that this is…better? Simply amazing. Added an onion while sautéing the mushrooms (like Mom). Just amazing!!!!

    Reply

  18. Just tried this tonight, first time I’ve ever made mushroom soup, wow! I added chicken and onions to the recipe and didn’t have any sage so used dried basil instead. Came out fantastic! Thank you for yet another great low carb recipe!

    Reply

  19. This soup was pretty good, but I thought it needed something acidic, so I added fresh lemon juice and it was perfect.

    Reply

  20. I make this all the time its so easy and very VERY yummy!! my boyfriend request it all the time. Thanks for the recipe

    Reply

  21. I just made this and it was very good. I doubled it but only added 6 cups of chicken stock to keep it thick. I also got a lot of liquid from the doubled mushrooms and cooked it down for about 15-20 minutes to get the mushrooms to brown before adding the stock. Lastly, I added a little truffle salt and a tiny bit of sweet Marsala wine for flavor. It was great and I will definitely make it again.

    Reply

  24. Thanks for the soup recipe! It is easy and quick and in the words of my twelvr year old son “that’s amazing!”. P.S. now I am green for a new kitchen gadget! Adjustable slicing thickness!!!!

    Reply

  25. This looks great and I have everything to make it at home! I can’t eat 6 cups of soup, will it reheat well? Can I make and freeze it next time I get a deal on mushrooms?

    Reply

  27. Hi, just wondering if you know the calories, protein and fat information for this recipe?
    It looks delish, but I may need to bulk it out with more fat to make it as substantial as possible.

    Reply

  29. Wish I’d thought to use my immersion blender. Not having a food processor (& having reduced the recipe by two thirds) I figured it’d be fine to use my heavy duty Black&Decker blender for the ‘smoothing’ part, never imagining it would *explode*! ‘Shoved the lid right off the top! Then, to make matters worse, brilliant me took *two more* explosions to decide the blender just wasn’t the right tool for the job. And, naturally, today was the day I chose to wear my favorite designer white t-shirt. And an hour later, I’m still cleaning bits of mushroom from nooks & crannies I didn’t even know existed in my kitchen. On the bright side, what little remained in the blender was quite tasty (netted about a 1/2 cup I think). I’m keeping the shirt on ’til hubs gets home. If *this* doesn’t convince him that we need that lovely KitchenAid food processor, I don’t know what will!

    Reply

    • Oh dear! Listen, two good tips when blending soups. Do it in batches if it’s more than a few cups and always cover the top with a kitchen towel and then hold it firmly on.

      Reply

  30. I made a batch last night, and here you post the recipe this morning! Great minds think alike..😘😘😘😘😘😂😃❤️👍🏻

    Reply

  38. 5 stars
    Made this with fresh thyme instead of sage, Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend, and topped it with truffle oil. Best. soup. ever.

    Reply

  39. 5 stars
    Love love love this soup. . I love the brown butter with the sage the flavor is amazing the only thing I do different is that I use about 2 lbs of mushrooms. I save about 1/4 pound unprocessed. I wish I could use saltines but the extra mushrooms will have to substitute. I got this recipe from her cookbook and I use it all the time. I have low carb/ keto cook books that I rarely use but this my go to for everything and I’m never disappointed. I don’t worry about extra carbs per serving with more mushrooms because the soup is so rich that I can’t eat very much of it at one time. Thank you for sharing your great recipes!

    Reply

  40. 5 stars
    I love this soup, not only is it delicious and satisfyingly umami, but it’s super easy to make and the kids even love it! Thank you =)

    Reply

  43. 5 stars
    Found your recipe after searching for a keto cream of mushroom soup recipe. It was perfect! I used a box of low-sodium veggie broth from Trader Joe’s because I do not mix meat and dairy products and added four diced shiitake mushrooms at the end with the cream to give some texture. I needed about 1/2 tsp. salt for the whole recipe. Finally, I was able to use the immersion blender (carefully) to make it a true one pot meal. This is one I will return to often during the winter!

    Reply

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