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.
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.
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.
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???
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
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.
Brown Butter Mushroom Soup Recipe
Ingredients
- 6 tablespoon butter (113.5g)
- 2 tablespoon fresh sage chopped
- 1 lb mushrooms sliced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- ½ cup heavy cream
Instructions
- 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.
- Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
- Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
- Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
- Return to pot and stir in cream. Serve immediately.
Susan says
Delicious soup – thank you! I had never browned butter before, but it certainly added to the depth of flavour. I didn’t have fresh sage, so I used tarragon instead. I will certainly make the soup again using the recommended sage.
Annette Warren says
Could the mushrooms be blended prior to adding to the browned butter?
Carolyn says
No… they need to be cooked and softened first.
Debi says
Hi Carolyn,
Can I use dried sage? If so how much?
TIA
Carolyn says
Try 1/2 tsp.
Jennifer says
I now make this quite often. It is delicious with every spoonful. Thank you Carolyn for all your wonderful and delicious recipes!
Linda says
Incredible soup! Today I will take the leftovers and share with my daughter. My only change was to scoop out 1/2 cup of mushroom pieces before putting the rest in the blender. I used shiitake and crimini.
Pam says
Made another one of your recipes. It came out perfect, as usual for your recipes. Can’t tell you how much I love them all. I’m trying my best to get through as many as I can. 🙂 One tip: Don’t recommend using a Nutribullet to blend the mushrooms, it will explode on you. Only thing I’m upset about is that I lost some of the soup…lol
Carolyn says
Oh no! I don’t own one so I wouldn’t know how they work.
Ludona H Smith says
Incredibly better than any cream of mushroom soup I’ve ever eaten. It took me no time to make it. We’ll be serving it often! Thnx for your skills and generosity. I recommend you to my friends, family & strangers all the time!!
Patti Sass says
Came home hungry, had mushroom that needed to be used. Voila! This was wonderful!!!
Eileen says
I just made this, very simple and delicious. Next time I think I would add some scallion or a small garlic clove with the mushrooms. Will make again!
Thanks
Tracy says
Thank you so much for this amazing soup. I’d missed cream of mushroom soup for years. But this is lightyears ahead of it. It is truly my comfort soup!
Keith says
‘Browned’ butter is magical. Will be trying you recipe which is very similar to the one I use. We have found that 4 oz of crumbled Gorgonzola (a mild bleu cheese) is a wonderful twist.
Carolyn says
LOVE that idea!!!
Glenn Stone says
Hi…………this brown butter mushroom soup looks to die for. In the video, it appears after the butter is melted and before the shrooms are added that something else has been added like paprika or seasoned salt? It goes from clear butter to butter with bits and those bits transfer noticeably to the shroom. Is that part of the browning process for the butter or was something added that didn’t make it to the recipe. Thanks! Love your recipes. Love your site.
Carolyn says
Hi Glenn… when you brown butter, you see the milk solids taking on a brown color. That’s what you’re seeing… nothing added that’s not in the recipe!
Glenn Stone says
Figured this out, that was just a.function of browning the butter. This soup s delicious.
AnnMarie says
Another awesome soup, Carolyn! Thank you!
Delta Erin says
Ya know, I thought my mushroom soup was good, but WOW! This one’s AMAZING and so easy. I serve this to guests – and make a big batch so I can have some for the freezer. A wee bit of white wine may find its way into the pot too now and again, and I use criminis. A true FAVOURITE!! 🥰
Wendy Paterson says
This is the easiest soup recipe yet. It came together in 20 minutes and it is so good. Thanks Caroline for another keeper.
Carolyn says
So glad you liked it!
Lisa Weber says
Absolutely easy and Fantastic!