Keto Chow Creamy Mushroom Soup

Creamy, comforting, savory and reminiscent of the classic cream of mushroom soup I grew up with. This soup comes together in just minutes but tastes like it’s been carefully simmered for hours. Its elegant enough to serve for a special occasion and satisfying enough for a day of activities. Trust me you will want to keep this in regular rotation.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Main Dish
Keyword: Chef Taffiny Elrod, Keto Chow, Savory Chicken Soup
Servings: 1 Serving
Author: Taffiny Elrod


  • 2 tablespoons unsalted butter
  • 2 whole white mushrooms sliced
  • 1 teaspoon fresh thyme leaves plucked from the stem
  • 1 teaspoon fresh parsley minced
  • 1 whole bay leaf
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 14 ounces mushroom broth
  • 1 scoop Savory Chicken Soup Keto Chow
  • 1/2 cup crème fraiche, sour cream, or heavy cream


  • Melt the butter in a small saucepan over medium heat.
  • Add the mushrooms, herbs, salt and pepper to the pan and cook until most of the moisture has evaporated from the mushrooms and they begin to turn golden brown.
  • Carefully add the mushroom broth to the pan and bring it to a simmer.
  • When the broth comes to a simmer remove the pan from the heat, discard the bay leaf, and whisk in the keto chow.
  • Then mix in the crème fraiche or cream.
  • Serve piping hot, garnished with more parsley if desired.
  • Notes: The fresh herbs really make this soup special and are worth seeking out. But if you don’t have fresh herbs you can substitute 1/4 teaspoon each dried thyme and dried parsley instead. You can use fresh or dried bay leaves interchangeably.
  • You can puree the soup with an immersion blender if you want to drink it from a travel mug.
  • Want an even heartier soup? Add a couple ounces of cooked, crumbled sage flavored sausage like pork or turkey breakfast sausage


Yield: Approximately 20 ounces of soup