Mushroom cream soup LCHF

November 22, 2014

I love mushrooms. Of course, I love food, thus it wasn’t hard for me to get attached to the mushrooms. Dipped in house-made mayonnaise, with a bit of garlic, with Greek yogurt or fried in butter, you name it and I’ll eat it. And if I remember this well, it was the mushrooms that made me buy my first blender. It was pretty weak, but I kept insisting on making cream soups at least once a week.

The mushroom cream soup I made last week was probably the best I’ve ever had. Maybe one reason was the new powerful blender, but another important reason was my creativity.


  • 500 grams fresh mushrooms (I used Champignons)
  • 400 ml cooking cream
  • 80 grams salted butter
  • 4 slices of bacon
  • 4 slices of hard cheese
  • two slices of homemade low carb bread
  • one garlic glove

I boiled the mushrooms for about 20 minutes, then I rinsed them in cold water. I drained the water and put the mushrooms into the blender bowl. I chopped them roughly a few seconds, then added the salted butter. I mixed again for a few moments, to melt the butter, then started to add the cooking cream, a bit at a time, until I got the desired consistency. In a hot frying pan, I cooked the bacon then left it on a paper towel, to absorb some of the fat. I rubbed the low carb bread slices with the garlic clove, then ce same pan as the bacon, until brown and crispy. I poured the soup in two deep plates, decorated it with bites of bacon and ate it with the croutons and the hard cheese. To die for!

1 comment + Add

  1. Simmer some mushrooms in veg stock, add baked beans and tinend tomatoes . Stir well, turn out onto a small piece of unbuttered seeded toast, grind fresh black pepper on it. It will keep you going for hours!

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