I used to be terrified of mushrooms. I remember staring at them on my mom’s counter, just having this total confusion about what they were and who in God’s name would want to eat such terrible-tasting brown chunks. They tasted like bland rubber to me.
Frankly, raw mushrooms still sorta give me that same reaction as they did way back in the day. I’ve been known to throw them on salads but they certainly aren’t the star attraction on that salad by any means. Cooked mushrooms on the other hand, now that’s something magical. Something really special happens when you saute a mushroom. That bland rubber turns all sultry. It’s like a mushroom version of this:
When I discovered throwing mushrooms into my vegetable stock, it totally enriched the flavor. It brings a flavor profile unlike any other veggie, but it IS similar to something else: meat. Yup, both have umami going on. Today’s soup recipe is a umami bomb, bringing in another favorite umami star of mine: parmesan.
Maybe you’ve made cream of “whatever” soup in the past but couldn’t figure out how to thicken it so you figured this dish was in your past. Nope, don’t worry, there are still LCHF-safe ways to thicken without flour. Pinkie swear. Follow along below!
Cream of Mushroom Soup
- One pint heavy cream
- 16 oz mushrooms, any variety/varieties, washed (I used baby bella, crimini, and oyster)
- 4 cloves of garlic, minced or crushed
- 1/2 yellow onion, chopped
- 3 cups vegetable stock/broth
- 2 T nutritional yeast
- 1 cup parmesan cheese, grated
- 3 T ghee/butter
- 2 tsp guar gum
- salt and pepper
Take a large pot and melt ghee on medium. While that pan is heating up, slice your mushrooms. What I did was slice them about the size as the pre-sliced mushrooms you find in the store (only, don’t buy those, slice them yourself so they aren’t dry and gross) and then I chopped them in half after that. If you prefer a more rustic chop or really teeny pieces, do your thing. When the ghee is hot, throw the onions in for one minute. Then throw in the mushrooms and garlic. Stir occasionally until mushrooms are just about tender.
When mushrooms are almost tender, dump in the cream, stock, parmesan, and nutritional yeast. If you don’t have nutritional yeast, you’ll want to increase the parmesan by probably 1/4 cup. Let the soup reach a simmer, then let cook for an additional 10 minutes. If you’re wondering “what the heck is nutritional yeast, and why is she using it?”, well, it’s another umami thingy, and there’s seriously something about it that rounds out the dish. Just trust me, k?
After the 10 minutes is up, add the guar gum. Stir in completely. Turn off the burner. Soup will thicken as it cools. Promise. Add salt and pepper as needed.
If you’re lactose-intolerant or are looking to make a vegan version of this dish, you can kick out the parmesan, double the nutritional yeast, you’ll need another tsp of guar gum since parmesan helps thicken it, and use a can of coconut cream instead of heavy cream.