How to make Low Carb Cream Of Mushroom Soup

This recipe was on Linda Genaw’s fabulous low-carb recipe site ( and it was so easy and very tasty! You can just eat it if you’re in the mood for a great cream of mushroom soup, or use it in recipes where they call for the canned stuff. I’ll be using it in my next video if you’re looking for ideas. This was so good I can see using it as a sauce over all kinds of meats and veggies. It would be great on mashed cauliflower. Hubby and I both thought it was delicious! 

6-8 small mushrooms, chopped, 3 ounces (85 g)1 stalk celery, chopped 
2 tablespoons onion, chopped, about 1 ounce (28 g)
2 tablespoons butter 
1/2 cup chicken broth 
3/4 cup heavy cream 
Salt and pepper, to taste 
Xanthan gum, optional (I used 1/8 tsp, see note below)

In a medium skillet, sauté the mushrooms, celery and onion in the butter until soft. Add the broth and cream. Bring to a boil, then turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn’t boil over. Make sure you simmer it long enough so the cream is no longer white and takes on the light brownish colour of the mushrooms. Season to taste. 

Makes about 1 cup, do not freeze.

NOTE: If you have some xanthan gum on hand, you can very lightly sprinkle a little over the soup just as it starts to thicken and quickly stir it in, adding a little more if needed until the soup gets thick to your liking. You may need to let it stand a minute to let the xanthan gum start to work before adding more. I found that this addition helps to stabilize the soup. Another benefit of adding the thickener is that you won’t have to reduce the broth and cream quite as much so you’ll end up with more soup for no extra carbs.

Per batch: 873 Calories; 90g Fat; 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs