Low-Carb Double Mushroom Soup (Inspired by Anthony Bourdain’s Mushroom Soup)
This delicious Low-Carb Double Mushroom Soup inspired by a recipe from Anthony Bourdain has two kinds of mushrooms and extra flavor from balsamic vinegar. Use Soup Recipes to find more tasty soups like this one.
This Low-Carb Double Mushroom Soup is not only the best-tasting dish I’ve ever made out of old mushrooms in the fridge that were close to past-their-prime status, but it’s also the best mushroom soup I’ve ever made, and it’s low-carb gluten-free, and a phase one soup for the South Beach Diet!
This is also the soup that will make you remember how much you love your immersion blender, if you have one. If not, you can puree the soup in a food processor or regular blender; it’s just a bit easier with the immersion blender.
My soup was inspired by Anthony Bourdain’s Mushroom Soup recipe on Serious Eats. If you don’t know about Anthony Bourdain, he’s a charming food personality who goes around the world trying foods from different places and reporting about them on TV and in books! I did add my own touches, using some dried mushrooms along with the fresh ones for even more flavor, skipping the sherry, and adding a drizzle of balsamic vinegar on top. I think this will become my new go-to soup for a first course for dinner parties, it’s that good.
How to Make Low-Carb Double Mushroom Soup:
(This is just a summary of the steps shown in the photos; scroll down for complete recipe.)
- Soak 1 cup dried mushrooms in boiling water for about 30 minutes, then drain and save the soaking liquid. If needed, strain the liquid with cheesecloth or a coffee filter.
- Wash 12 ounces of fresh mushrooms, then drain and cut into thick slices. I used regular white mushrooms, which were showing a few signs of age, but they were still wonderful in this soup.
- One large onion is cut into thin slices and then sauteed in olive oil (or butter, your choice.)
- Then the fresh mushrooms are added and cooked for a bit longer.
- Then add dried mushrooms, reserved mushroom water, chicken stock and a bit of dried parsley are added and the soup is simmered for one hour.
- After an hour, season soup with salt and pepper and taste for flavor.
- When the liquid tastes perfect to you, puree with an immersion blender, food processor, or regular blender, and serve with a drizzle of balsamic vinegar.
- If you have guests, sit back and wait for the compliments!
More Delicious Soup with Mushrooms:
Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup ~ Kalyn’s Kitchen
Mushroom Soup a la Fred ~ The Perfect Pantry
Cauliflower and Mushroom Pressure Cooker Soup with Parmesan ~ Kalyn’s Kitchen
Low-Carb Double Mushroom Soup (Inspired by Anthony Bourdain's Mushroom Soup)
Low-Carb Double Mushroom Soup has two kinds of mushrooms and extra flavor from balsamic vinegar.
- 1 cup dried mushrooms (I used dried shitakes, but use any type of mushrooms you like the flavor of.)
- 2 cup boiling water
- 4 T butter, olive oil, or a combination of butter and olive oil, whichever you prefer
- 1 large onion, cut into thin half-slices
- 12 oz. fresh mushroom, thickly sliced (I used regular white mushrooms but I think I might use brown Crimini mushrooms next time.)
- 4 cups chicken stock (I used my homemade chicken stock; see notes)
- 1 tsp. dried parsley (or use 2 tsp. fresh parsley if you have it)
- salt and fresh ground black pepper to taste (I didn’t use much salt.)
- 2 T good quality balsamic vinegar, for drizzling over soup when you serve it
- Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over.
- Let mushrooms soak 30 minutes, while you prep other ingredients.
- Peel onion and cut in half lengthwise, then cut each half into thin slices.
- Wash mushrooms, drain in colander, and then cut into thick slices.
- Heat 2 T butter or olive oil in the bottom of a heavy soup pot big enough to hold all the soup.
- Saute onions about about five minutes, until they’re well softened but not browned.
- Add 2 more T butter or olive oil.
- Add sliced fresh mushrooms and cook about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated.
- Add dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley.
- Bring soup to a very gentle simmer and cook uncovered for about one hour.
- After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed.
- If the soup doesn’t seem flavorful enough, cook a bit longer to reduce a little more.
- When soup has a good mushroom flavor, puree either by using an immersion blender to puree soup in the pot, or by carefully removing hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don’t overfill the container.)
- Serve hot (reheat if needed after pureeing in food processor or blender).
- Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it.
I used my homemade chicken stock.
This recipe adapted from Anthony Bourdain’s Mushroom Soup recipe on Serious Eats.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This delicious Low-Carb Double Mushroom Soup that’s not thickened with flour or cornstarch is a great soup for low-carb or Keto diets. The use of butter isn’t recommended by the South Beach Diet, but personally I’d use some butter with the olive oil for flavor. Everything else here is low-glycemic and I loved the idea that the soup had no cream, but tasted very creamy. If you want to be completely faithful to South Beach or for a version of this soup that’s Paleo or Whole 30 approved, just use all olive oil and I’m sure the soup will still be great. Even with some butter, I think this is a good phase one soup for South Beach. And if you’re following another type of low-carb diet and want to use only butter, that can only make it taste better!
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