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.
Lisa Weber says
Absolutely easy and Fantastic!