Earthy deliciousness or delicious earthiness? You decide. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Smooth and oh so satisfying.
January 23 2018 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
Earthy deliciousness or delicious earthiness? You decide. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Smooth and oh so satisfying.
USMetric
4 servingservings
Ingredients
- ½ lb 220 g celery root or rutabaga
- 5 oz. 140 g portobello mushroomportobello mushrooms
- 5 oz. 140 g oyster mushroomoyster mushrooms
- 5 oz. 140 g shiitake mushroomshiitake mushrooms
- 1 (1 oz.) 1 (30 g) shallotshallots
- 1 1 garlic clovegarlic cloves
- 4 oz. 110 g butter
- ½ tsp ½ tsp dried thyme
- 3 cups 700 ml water
- 1 1 chicken bouillon cubechicken bouillon cubes or vegetable bouillon cubevegetable bouillon cubes
- 1 cup 240 ml heavy whipping cream
- 1 tbsp 1 tbsp white wine vinegar
- fresh parsley (optional)
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Making low carb simple
Instructions
Clean, trim, and chop celery root and mushrooms. Peel and finely chop shallot and garlic.
Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan until golden brown. Save a couple of tablespoons of mushrooms for garnish.
Add thyme, vinegar, bouillon cube, and water and bring to a boil. Lower the heat and let it simmer for 15 minutes or until the celery is soft.
Add the cream and purée with an immersion blender until you reach the desired consistency. Serve with finely chopped parsley and a few pieces of sautéed mushroom on top.
Tip
We've called for a trio of mushrooms – portobello, shiitake, and oyster mushrooms. But feel free to use a mix of other mushrooms like chanterelles, porcini mushrooms, and white button mushrooms.
Recommended special equipment
Heavy-bottomed saucepan and immersion blender or hand mixer.
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💬 Have you tried this recipe?
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24 comments
1
Barbara Simoes
January 24 2018
I made some cream of mushroom soup that was amazing. I sauteed some mushrooms, added some chicken broth and herbs and a bag of frozen cauliflower. I then used an immersion blender, blended it up and then added some cream. The cauliflower really gave it some creaminess that I wasn't expecting. I've since used it in other soups, like leek soup with equally great results. There is absolutely not cauliflower smell or taste. What a remarkable vegetable. Getting it frozen makes it so easy to use, too.
2
Donna
January 25 2018
Just made the wild mushroom soup recipe - absolutely delicious - so rich and creamy!! I definitely agree with the comment, "comfort food at its finest, smooth and oh so satisfying"!! My husband, not a low-carber, had a taste and loved it too! Thanks so much for another amazing "go to" recipe!!
3
Charles
September 1 2018
If the Mushrooms begin to get up and walk out of the soup (You picked the wrong mushrooms) JK wonderful soup
4
MELISSA
October 13 2018
Oh my gosh!! Amazing!! Will be making it again!!
5
Nadine
November 5 2018
Delicious!! Excellent with a bit of truffle salt! Will definitely make this again!!
6
Lee Edmonds
November 7 2018
Perfect appetizer soup for my guests on Sunday night...they all loved it. I finished off with the smallest amount of good dry sherry and it gave it such a punch, in a mellow way!
7
Cristina B
November 14 2018
This soup is the best! So easy to make, so delicious, hot or cold. I made a mistake in the ingredients, using celery instead of celery root (I missed that part where reading the recipe :)) and it still tasted amazing.
8
MichelleS
November 25 2018
Is 1 bullion cube the small one that comes in a jar? Or the bigger one that comes in a box?
Reply: #9
9
Reply to comment #8 by MichelleS
Kristin Parker Team Diet Doctor
November 25 2018
Is 1 bullion cube the small one that comes in a jar? Or the bigger one that comes in a box?
Different brands tend to vary in strength and concentration. Start with a small amount and add more if you want more of the flavor. Just make sure and read ingredients and avoid sugar!
10
Elaine
December 11 2018
Delicious. I made it with homemade stock. So rich and flavorful and creamy.
11
Dione
March 3 2019
I found the thyme overpowering. Will leave it out in future
12
kathryn
March 9 2019
This is an amazing recipe! Unfortunately, my market did not have celery root. And I intentionally left out the thyme (not my favorite herb). I will be making this soup often.
Thanks for yet another wonderful recipe.13
Theresa
March 11 2019
Love this soup. I have made it several times and freeze it in serving size bowls. Great for a quick lunch to grab for work.
14
Lynda
March 13 2019
Love the mushroom soup! Can it be frozen as contains cream? If yes for how long please
Reply: #16
15
Laurita
March 18 2019
I love this soup and have made it many times and always without using the celery root. My question is this: What is the carb content of this soup without the celery root?
16
Reply to comment #14 by Lynda
Laurita
March 18 2019
Lynda, I have frozen this soup and it has been fine when thawed. Always delicious.
17
Mariya
October 13 2019
I can't have dairy :(, does anyone know I can use coconut cream to substitute or anything else?
Reply: #18
18
Reply to comment #17 by Mariya
Kristin Parker Team Diet Doctor
October 15 2019
I can't have dairy :(, does anyone know I can use coconut cream to substitute or anything else?
The coconut taste may come through, but in general coconut cream can work as a sub for heavy cream.
19
Joan Moloney
October 18 2019
Using my diabetic APP I calculate this whole recipe as having just 17g of Carb so just 4C per serving- using celery stalks rather than celeriac.
150g mushrooms is just 1Carb - is that correct?Reply: #20
20
Reply to comment #19 by Joan Moloney
Kristin Parker Team Diet Doctor
October 19 2019
Using my diabetic APP I calculate this whole recipe as having just 17g of Carb so just 4C per serving- using celery stalks rather than celeriac.
150g mushrooms is just 1Carb - is that correct?That may depend on the specific variety of mushroom. Just a heads up that our nutrition information comes from a national database; your app may not be reflecting full carb counts or accurate entries.
21
Brigitte
January 28 2021
The recipe is very good, except for bouillon cubes which are highly processed. I am not sure why you would recommend that over stock or bone broth.
22
Yvonne
April 1 2021
Delicious, I added some Parmesan cheese to serve.
23
Leah
October 30 2021
My soup was not pretty white like the picture, rather it was a sort of gray. It was wonderful though, served it with the low-carb zucchini bread toasted on the side.
24
nadinez
January 27 2022
Wondering if anyone has tried to freeze it? And how was the results of thawing and consumption afterward?
