Easy Mushroom Soup Recipe
This easy mushroom soup recipe is vibrant, low-carb, and absolutely delicious! This quick vegetarian soup is the perfect comfort food for a weeknight!
Ingredients
- ¼ cup unsalted butter
- 1 medium yellow onion diced
- 24 oz mushrooms sliced
- 1 tbsp smoked paprika
- 4 cups low-sodium vegetable broth
- 2 tbsp chopped fresh dill
- 1 tbsp low-sodium soy sauce
- 1 ½ tsp garlic powder
- ¾ tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- ½ cup sour cream
- 2 tsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and mushrooms and saute for 10 minutes.
- Add the smoked paprika and cook for another minute.
- Stir in the broth, fresh dill, soy sauce, garlic powder, salt, and pepper. Simmer over medium heat for about 10 minutes, stirring occasionally.
- Whisk in the heavy cream, sour cream, and lemon juice. Simmer for 1-2 minutes, then top with fresh parsley and serve!
Notes
- If you’re wondering if this soup really is this orange, it really is! All of the smoked paprika gives it a vibrant color and plenty of flavor, too!
- Leftovers freeze really well and keep in the fridge for up to 3 days.
- Feel free to sub in regular paprika or Hungarian paprika!
- Normally mushroom soups have thickener or flour but I kept it out to make it low carb.
Nutrition
Serving: 1 1/4 cupCalories: 286kcalCarbohydrates: 10.5gProtein: 7gFat: 25.3gCholesterol: 71.9mgSodium: 765.6mgFiber: 2.2gSugar: 5.9g
Tried this recipe?Let us know how it was!