Want More Recipes and Running Tips? Follow me on Pinterest!

Runwiki

Quick and Easy Low Carb Cream of Mushroom Soup

Low carb Cream of Mushroom Soup- Make ahead and use in place of the gross canned stuff in casseroles- This soup can be made for weeknight dinner - a 30 minute meal- so good!
Call us old fashion, but my family and I love the taste and convenience of casseroles. Many of my husbands old time favorites are made with canned cream of mushroom soup. It’s no secret that it is full of nasty ingredients. I took an old, stained recipe I had in my card holder and spruced it up a bit, and the result was a rich, complex, creamy soup that would be great in casserole recipes or all on it’s own. I make a very large batch (you could cut this in half) and, serve it on it’s own for dinner one night, and freeze the rest in small containers to add to future recipes. It freezes beautifully. It’s the best make ahead cream of mushroom soup I’ve had.

What you will need

16 oz. of fresh mushrooms–rinsed, patted dry and sliced (two pre-packaged containers)
2 cups of organic Heavy Cream or unsweetened Almond Milk
4 cups of Chicken or vegetable broth
1 large or 2 medium Red onions coarsely chopped
2 T. of Olive oil
4 large cloves of garlic-minced
3 T. of Tamari or Soy Sauce
3 t. of salt
2 t. of pepper
1/4 cup of sour cream (optional)
3-4 T. of Arrowroot powder

How to Make it

Place large stock pot or dutch oven on medium high heat and melt butter. Add chopped onions and mushrooms. Saute until they are golden brown, about 6-8 minutes. Add garlic and cook for about 30 seconds, just until aromatic (you don’t want overcooked garlic–not a good flavor) Add 3 T. of Arrowroot powder and stir. Add broth and bring to a boil–look for it to thicken and then reduce heat to low. Add Heavy Cream, Sour Cream and Tamari. If you like it on the thicker side, add another Tablespoon of Arrowroot powder. Remove from heat and use emersion blender for about 10 min, until soup is creamy and all ingredients blended. (You could also use a food processor or blender for this step)

Low carb Cream of Mushroom Soup- Make ahead and use in place of the gross canned stuff in casseroles- This soup can be make for weeknight dinner - a 30 minute meal- so good!

Low Carb Cream of Mushroom Soup
Recipe Type: Low Carb
Cuisine: Soup
Author: RunWiki.org
Prep time:
Cook time:
Total time:
Serves: 10-12
Easy 30 min. Low Carb meal. Leftovers can be frozen for up to 3 weeks. No bad ingredients like you would find canned. Can be used for recipes that call for canned Cream of Mushroom Soup.
Ingredients
  • 16 oz. of fresh mushrooms–rinsed, patted dry and sliced (two pre-packaged containers)
  • 2 cups of organic Heavy Cream or unsweetened Almond Milk
  • 4 cups of Chicken or vegetable broth
  • 1 large or 2 medium Red onions coarsely chopped
  • 2 T. of butter or Oil oil
  • 4 large cloves of garlic-minced
  • 3 T. of Tamari or Soy Sauce
  • 3 t. of salt
  • 2 t. of pepper
  • 1/4 cup of sour cream (optional)
  • 3-4 T. of Arrowroot powder
Instructions
  1. Place large stock pot or dutch oven on medium high heat and melt butter. Add chopped onions and mushrooms. Saute until they are golden brown, about 6-8 minutes. Add garlic and cook for about 30 seconds, just until aromatic (you don’t want overcooked garlic–not a good flavor) Add 3 T. of Arrowroot powder and stir. Add broth and bring to a boil–look for it to thicken and then reduce heat to low. Add Heavy Cream, Sour Cream and Tamari. If you like it on the thicker side, add another Tablespoon of Arrowroot powder. Remove from heat and use emersion blender for about 10 min, until soup is creamy and all ingredients blended. (You could also use a food processor or blender for this step)