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.
Easy cream of mushroom soup with browned butter and sage. Low carb and keto-friendly and so much better than anything from a can!
- 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
- 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.
Jeanette says
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.
Brian @ A Thought For Food says
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.
Carolyn says
We should do dinner sometime!
[email protected] says
Carolyn, that is one lovely cup of soup!!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
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.
Sandi DeFalco says
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!
[email protected] says
I love KitchenAid anything! And that soup has “dinner” written all over it! Looks so so good!
Sandi B. says
Shared on Facebook… a bunch of us were just discussing needing a gluten free mushroom soup for Green Bean casserole 🙂
Eric says
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?
Katharine says
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!
Gail @ Faithfulness farm says
This sounds wonderful Carolyn — adding it to my burdening *to-try* pile 🙂
Christmas Blessings!
Gail
Georgia @ The Comfort of Cooking says
Thanks for sharing this delish looking soup and your review, Carolyn! Both sound fantastic!
[email protected] says
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 🙂
Kiersten @ Oh My Veggies says
I am so so SO making this. Mushroom soup is one of my favorite wintertime comfort foods and the idea of adding brown butter to it is making my stomach rumbly. I want it now!
Amanda says
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
Carolyn says
Sure, coconut milk would work.
Dawnab says
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.
Carolyn says
It’s a good one!
Neurotic Chef says
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?
Carolyn says
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.
Jane says
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!!!!
Carolyn says
That’s a wonderful compliment, thank you!
Sevysia says
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!
Carolyn says
Sounds great!
Anna P says
This soup was pretty good, but I thought it needed something acidic, so I added fresh lemon juice and it was perfect.
Michele says
I make this all the time its so easy and very VERY yummy!! my boyfriend request it all the time. Thanks for the recipe
Michele says
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.
Cammi Lewis says
This is my all time favorite soup. Thank you!
Amy says
I have the exact processor! Same color and everything! Love it and love your recipes!
Carolyn says
we’re processor twins!
kaleki says
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!!!!
stacy varon says
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?
Carolyn says
Hmmm, I’ve never tried freezing it. But I think it would be okay. You can always make a half-batch too!
Cindy Mitchell says
Can this be frozen? Being single I like to make ahead and freeze for later
Carolyn says
I can’t see why not!
Becky says
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.
Helen Burkshire says
I don’t have a food processor, can I use an immersion blender?
Carolyn says
Yes, that should work.
Kathleen Weishaar says
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!
Carolyn says
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.
Nancy, met you in Atlanta😃 says
I made a batch last night, and here you post the recipe this morning! Great minds think alike..😘😘😘😘😘😂😃❤️👍🏻
Carolyn says
🙂 The recipe was already on my site but it was an old one and in need of an update! Glad you like it!
Nancy says
I know, I have it bookmarked in my Favorites😃❤️
Lubna Hector says
I just made this soup, it is amazing!
Steph says
My husband loves mushrooms and he couldn’t stop talking about how delicious it was. Thanks!!
Jessica says
So yummy! Thank you!
Allyson Zea says
I love mushroom soup and this looks SOOOOO good!
Sommer says
I make this all winter long!
Heather says
Hi Carolyn! I have a question about the butter: salted or unsalted? Thank you!
Taylor says
Looks so comforting! Yum!
amy says
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.
Karen Callen says
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!
Carolyn says
So happy you like it!