Table of Contents
Description
Keto Polish Mushroom Soup is rich, creamy, and low-carb—an easy, healthy comfort food packed with earthy flavor and perfect for chilly days!
Introduction
When the weather turns cool and cozy meals start calling your name, nothing satisfies quite like a steaming bowl of soup. This Keto Polish Mushroom Soup delivers all the deep, earthy flavor of traditional Polish mushroom soup—without the extra carbs.
Inspired by classic Eastern European recipes, this version keeps things simple, wholesome, and keto-friendly. Instead of flour or potatoes, we use rich cream and tender mushrooms to create a silky, satisfying texture. It’s the kind of easy recipe that feels both rustic and elegant at the same time.
Whether you’re following a low-carb lifestyle, looking for a healthy dinner option, or simply craving something warm and nourishing, this soup checks every box. It’s hearty enough for a main course but light enough to enjoy anytime. One spoonful of that creamy, savory broth—and you’ll understand why this recipe deserves a permanent place in your kitchen rotation 🍄🥣.
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Skill Level | Easy |
| Diet Style | Keto / Low-Carb |
| Main Ingredient | Mushrooms |
Recipe Equipment
You don’t need anything fancy to make this comforting soup:
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Immersion blender (optional for creamier texture)
Ingredients
- 1 pound fresh mushrooms (cremini or white), sliced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- ½ cup sour cream
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Why These Ingredients Work
Mushrooms provide a deep, earthy flavor that forms the heart of this soup. Butter and olive oil enhance richness, while heavy cream and sour cream create a velvety, satisfying texture—without adding flour. The herbs balance everything with freshness and warmth.
Ingredient Notes
- Mushrooms: Cremini mushrooms add a slightly richer taste, but white button mushrooms work perfectly.
- Broth: Use high-quality chicken broth for the best depth of flavor.
- Sour Cream: Traditional Polish soups often use sour cream for tanginess—don’t skip it!
- Herbs: Fresh parsley brightens the final dish beautifully.
Step-by-Step Instructions
1. Sauté the Aromatics
Heat butter and olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
2. Cook the Mushrooms
Add the sliced mushrooms to the pot. Stir well and cook for 6–8 minutes until they release their juices and turn golden brown. The kitchen will start to smell wonderfully earthy and savory.
3. Add Broth & Simmer
Pour in the chicken broth and sprinkle in thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10–12 minutes. This step allows the flavors to fully develop.
4. Create the Creamy Texture
Stir in heavy cream and sour cream until fully combined. For an extra creamy consistency, use an immersion blender to partially blend the soup—leaving some mushroom pieces intact for texture.
5. Garnish & Serve
Simmer for another 2–3 minutes until thick and velvety. Finish with fresh parsley before serving. Ladle into bowls and enjoy while hot.
The result? A rich, creamy soup with tender mushrooms in every bite—pure comfort without the carbs.
Pro Tips & Variations
For deeper flavor, add a splash of dry white wine before adding the broth. Want extra protein? Stir in shredded rotisserie chicken. You can also swap heavy cream for coconut cream if you prefer dairy-free (though it slightly changes the flavor).
If you like a thicker soup, let it simmer a few extra minutes uncovered. This Keto Polish Mushroom Soup also tastes even better the next day as the flavors continue to blend—making it perfect for meal prep.
Serving Suggestions
- Pair with keto garlic bread or almond flour rolls.
- Serve alongside a fresh green salad for a balanced meal.
- Top with crispy bacon bits for added texture.
- Enjoy as a comforting lunch or light dinner.
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months (leave out sour cream before freezing and add after reheating).
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally.
Nutrition Facts (Per Serving – Approximate)
- Calories: 320
- Net Carbs: 6g
- Fat: 27g
- Protein: 8g
- Fiber: 1g
This Keto Polish Mushroom Soup proves that traditional comfort food can easily fit into a modern, low-carb lifestyle. It’s creamy, hearty, and full of rich mushroom flavor—without feeling heavy.
Give this easy recipe a try and let me know how it turned out! Did you blend it smooth or keep it chunky? Share your thoughts in the comments and don’t forget to save this cozy soup for your next meal prep session 😊.