Low Carb Cream of Mushroom Soup

Low Carb Cream of Mushroom Soup

I double this recipe and freeze it in portions and then just reheat it for lunch or a quick meal of a night. 

How to make Italian Eggplant Parmesan:

Time Needed:  
Resting Time: 
Difficulty:  Easy


  • 60 grams (2.1 oz) butter
  • 400 grams ( 14.1 oz) mushrooms , sliced
  • 50 grams ( 1.7 oz) almond flour
  • 1.25 litres (2.6 pints) chicken stock
  • 1 teaspoon garlic
  • 1/2 teaspoon salt , add more if needed


  1. In a pot melt the butter and add the garlic and mushrooms. stir and let cook.
  2. After the mushrooms are soft and limp, add the almond flour and give a good stir so that its thick and smooth.
  3. Add the chicken stock and stir bit by bit so that it doesn’t go lumpy.
  4. Puree the soup mix ( I used a stick hand held blender)
  5. Add salt to taste and heat.
  6. Serve with a dash of cream.

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