Sautéed Mushroom and Thyme Cream Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A rich, low-carb cream of mushroom soup with fragrant garlic and fresh thyme, perfect as a comforting keto starter or light meal. This french-inspired keto (low carb) ready in about 35 minutes pairs unsalted butter, sliced white mushrooms, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 4 tbsp unsalted butter
• 12 oz sliced white mushrooms
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 2 tsp chopped fresh thyme
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Melt 4 tbsp unsalted butter in a heavy saucepan over medium heat, then add 12 oz sliced white mushrooms, 1 medium finely chopped yellow onion, and 3 minced garlic cloves; sauté for 7-8 minutes until mushrooms are golden and onions are translucent.
2. Step 2: Stir in 2 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
3. Step 3: Pour in 3 cups chicken broth and bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes to develop flavor.
4. Step 4: Lower heat and stir in 1 cup heavy cream, heating gently for 5 minutes until the soup thickens slightly; do not boil after adding cream.
5. Step 5: Use an immersion blender to blend the soup until smooth but still creamy with mushroom texture, or leave chunky if preferred, then serve hot.