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Keto Cream of Mushroom Soup in a white bowl on a dark barn wood background with fresh mushrooms and parsley.

Condensed Cream of Mushroom Soup, Keto, Low Carb, Gluten Free

  • Author: Kristi Barnes
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 5 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Condensed Cream of Mushroom Soup is lower carb, gluten free, keto-friendly and perfect for those Thanksgiving casseroles Grandma used to make. Substitute one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.


Ingredients


Instructions

  1. Melt butter in a saucepan over medium heat.
  2. Add onion and mushrooms. Cook 10 minutes until tender.
  3. Add sea salt, freshly ground black pepper, dried thyme and garlic and cook one minute.
  4. Stir in chicken (or vegetable) broth. Bring to a boil, reduce heat and simmer 30 minutes.
  5. Add softened cream cheese and stir several minutes until melted.
  6. Remove heat and stir in heavy cream.
  7. Use an immersion blender to blend soup to your desired consistency.
  8. Add xanthan gum slowly while back on low heat to thicken. Use an immersion blender if it clumps.

Notes

Add the xanthan gum slowly. The soup will continue to thicken as it cools. If it clumps, use an immersion blender to mix well.

Substitute one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup.

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