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4.93 from 14 votes

Creamy Mushroom Soup

Quick and easy - 30 minutes to the table - delicious and so Tasty!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Mushroom Soup
Servings: 6
Calories: 217kcal
Author: Joanie and Chris


  • 12 ounces Mushrooms sliced crimini
  • 1/2 cup Onion thinly sliced
  • 4 tablespoons Butter
  • 3 tablespoons Almond flour
  • 2 1/2 cups Chicken broth organic
  • 3 tablespoons Heavy cream
  • 2 Egg yolks
  • 2 tablespoons Sherry
  • 1/3 cup Sour cream
  • 1 teaspoon Sea salt
  • 1/2 teaspoon Pepper


  • Sauté thinly sliced onions in a sauce pan in the butter (medium heat) until translucent, about 3 minutes. 
  • Add the sliced mushrooms and sauté with the onions for 5 minutes.
  • Sprinkle the flour over the cooked mushrooms and stir to combine for 1 minute.
  • Add heated chicken broth (or beef broth for darker soup), bring to a boil, reduce the heat to simmer - total of about 3 minutes.
  • Heavy cream is added and heat reduced to low.
  • Mix egg yolks with the sherry and sour cream - stir to combine. Temper this mixture with some of the hot soup (tablespoon at a time), whisking constantly. Transfer the tempered mixture into the soup and heat for 3 minutes.
  • Salt and pepper to your taste. Remove 25% of the mushroom and set aside. Blend the rest of the soup in a Vitamix or use an emersion blender until smooth. Add back the reserved mushrooms, garnish and serve hot.


A more traditional German mushroom soup would use beef broth instead of chicken and may be garnished with bacon bits.


Calories: 217kcal | Carbohydrates: 8.4g | Protein: 9.4g | Fat: 17g | Saturated Fat: 4.8g | Cholesterol: 86mg | Sodium: 341mg | Potassium: 315mg | Fiber: 2.8g | Sugar: 2.5g | Vitamin A: 450IU | Vitamin C: 3.3mg | Calcium: 60mg | Iron: 2.7mg | Net Carbs: 6g