Slow-Simmered Mushroom Soup with Heavy Cream
A rich, earthy soup made with mushrooms simmered in a creamy broth, perfect for a comforting keto dinner. This american-inspired soups (low carb, keto) ready in about 40 minutes pairs Mushrooms, Onion, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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
- 8 oz Mushrooms
- 1/4 cup Onion
- 2 cloves Garlic
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1 tsp Thyme
- 1 tbsp Butter
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: In a medium pot over medium heat, melt 1 tbsp butter and add 1/4 cup chopped onion, cooking for 3-4 minutes until softened and translucent.
- Step 2: Add 2 minced garlic cloves and 8 oz sliced mushrooms, stirring to combine, then cook for 5-6 minutes until mushrooms release their liquid and begin to brown slightly.
- Step 3: Pour in 2 cups chicken broth, stir in 1 tsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper, then bring to a gentle simmer over medium-low heat.
- Step 4: Reduce heat to low, cover the pot, and simmer uncovered for 15 minutes to allow flavors to meld and the soup to thicken slightly.
- Step 5: Stir in 1/2 cup heavy cream and cook for 2 more minutes, just until heated through and slightly thickened, but do not boil to prevent curdling.
Frequently asked questions
How long does Slow-Simmered Mushroom Soup with Heavy Cream take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Mushroom Soup with Heavy Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mushrooms from drying out.
Can I substitute ingredients in Slow-Simmered Mushroom Soup with Heavy Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Mushroom Soup with Heavy Cream for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Mushroom Soup with Heavy Cream low carb?
Yes — this recipe is tagged low carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So good I made it twice this week. The heavy cream made it luxurious.
- ★★★★★
A new favorite! The slow simmer really brought out the mushroom taste.
- ★★★★★
Made this for a dinner party and everyone raved. The mushrooms were so flavorful.
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