Sautéed Baby Bella Mushroom Soup with Celery and Onion

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

An easy, silky mushroom soup highlighting sautéed baby bella mushrooms, aromatic celery, and onions in a buttery broth. This French-inspired keto recipe (low carb), ready in about 40 minutes, pairs butter, yellow onion, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp butter
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 12 oz, sliced baby bella mushrooms
• 3, minced garlic cloves
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Melt 3 tbsp butter in a large saucepan over medium heat. Add 1 medium diced yellow onion and 2 diced celery stalks, cooking for 5 minutes until softened and translucent.
2. Step 2: Add 12 oz sliced baby bella mushrooms and 3 minced garlic cloves, sautéing for 7-8 minutes until mushrooms release moisture and start to brown.
3. Step 3: Stir in 4 cups chicken broth and 1 tsp fresh thyme leaves, then bring mixture to a boil. Reduce heat to low and simmer for 15 minutes.
4. Step 4: Using an immersion blender, puree the soup until smooth but still slightly textured. Stir in 1/2 cup heavy cream and heat through for 3 minutes.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then serve warm garnished with additional thyme if desired.