Kalyn's Kitchen

Double Mushroom Soup

Low-carb and delicious Double Mushroom Soup has two kinds of mushrooms and extra flavor from balsamic vinegar.  

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Low-Carb Double Mushroom Soup (Inspired by Anthony Bourdain's Mushroom Soup) found on KalynsKitchen.com

This 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 and gluten-free! This is also the soup that will make you remember how much you love your Immersion Blender (affiliate link), 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 was a charming food personality who went 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.

Low-Carb Double Mushroom Soup found on KalynsKitchen.com

How to Make Double Mushroom Soup:

(Scroll down for complete printable recipe, including nutritional information.)

  1. 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.
  2. 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.
  3. One large onion is cut into thin slices and then sauteed in or butter (or olive oil, your choice.)
  4. Then the fresh mushrooms are added and cooked with more butter for a bit longer.
  5. 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.
  6. After an hour, season soup with salt and pepper and taste for flavor.
  7. 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.
  8. 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) found on KalynsKitchen.com

Double Mushroom Soup

Yield 4 servings
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes

Double Mushroom Soup has two kinds of mushrooms and extra flavor from balsamic vinegar, and this is a delicious low-carb soup!


  • 1 cup dried mushrooms (see notes)
  • 2 cup boiling water
  • 4 T butter, divided (see notes)
  • 1 large onion, cut into thin half-slices
  • 12 oz. fresh mushrooms, thickly sliced (see notes)
  • 4 cups chicken broth (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


  1. Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over.
  2. Let mushrooms soak 30 minutes, while you prep other ingredients.
  3. Peel onion and cut in half lengthwise, then cut each half into thin slices.
  4. Wash mushrooms, drain in colander, and then cut into thick slices.
  5. Heat 2 T butter or olive oil in the bottom of a heavy soup pot big enough to hold all the soup.
  6. Saute onions about about five minutes, until they’re well softened but not browned.
  7. Add 2 more T butter or olive oil.
  8. Add sliced fresh mushrooms and cook about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated.
  9. Add dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley.
  10. Bring soup to a very gentle simmer and cook uncovered for about one hour.
  11. 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.
  12. If the soup doesn’t seem flavorful enough, cook a bit longer to reduce a little more.
  13. When soup has a good mushroom flavor, puree either by using an Immersion Blender (affiliate link) 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.)
  14. Serve hot (reheat if needed after pureeing in food processor or blender).
  15. Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it.


I used dried Shitakes, but use any type of mushrooms where you like the flavor. I used regular white mushrooms but I think I might use brown Cremini mushrooms next time. I used my homemade chicken stock but canned chicken broth will work. Use olive oil instead of butter if you prefer. This recipe adapted from Anthony Bourdain’s Mushroom Soup recipe on Serious Eats.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 347Total Fat: 12gSaturated Fat: 7.4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 247mgCarbohydrates: 11.5gFiber: 2.8gSugar: 4.7gProtein: 2.5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This delicious 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 for the original 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. Even with some butter, I think this is a good phase one soup for South Beach; use all olive oil if you prefer. And if you’re following another type of low-carb diet and want to use only butter, that can only make it taste better!

Find More Recipes Like This One:
Use Soup Recipes to find more tasty soups like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Double Mushroom Soup

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    60 Comments on “Double Mushroom Soup”

  1. Could this be made in a pressure cooker? I'm a pressure cooker newbie so not sure how to go about that without instructions!

    • It can probably be made in a pressure cooker, but I am not enough of a pressure cooker expert to give instructions without trying it, sorry. I can't promise I'll try it, but I'll add it to my list! (Unfortunately it's a big list!)

  2. Love that you posted this! I never even thought about making my own. I see recipes often that call for cream of mushroom, but I don't like the processed, metallic taste from the canned version. This would be perfect!

  3. Hi, have made this soup 3 times, using different mushrooms, and adding a dry sherry when the mushrooms exude their juices. All that is left is the delicious essence of the sherry. Easy recipe that freezes well, great with a side salad and crusty bread to mop up anything left in the bowls.

  4. YUM! I love mushrooms, I will have to try this for sure. Thanks Kalyn!

  5. Thanks afaust! Your version sounds great.

    Jeanette, I think balsamic is one of the best condiments ever for soup!

  6. I love creamless creamy mushroom soup – the drizzle of balsamic vinegar definitely makes this soup. I recently had roasted red pepper soup with a swirl of balsamic vinegar on top too and it was so good.

  7. Great soup! Luckily oyster mushrooms and criminis were on sale so I used those. And instead of drizzling with basalmic, I seared chicken in olive oil and basalmic and added right before serving. Thanks!

  8. Thanks everyone, glad you are liking this. And I love calling the immersion blender a "boat motor", so perfect!

  9. This soup looks AMAZING. The only problem is that I love mushrooms and my spouse hates them, so I'll have to wait until he's out of the house to make a batch… 🙂

  10. This sounds divine and perfect for our fall weather. I love our immersion blender, or boat motor as Emeril calls it.

  11. Yes please! I'll take 2 bowls of this right now, hehe. Looks great, Kalyn; have a wonderful weekend and hope all is well!

  12. Oh I do love the idea of a little sour cream stirred into this soup!

  13. This soup is really tasty. I will be making it again very soon. I can never follow a recipe verbatim so I made a couple changes. I substituted vegetarian "beef" stock for chicken stock. I added non-fat sour cream before serving for a creamier texture. The soup is really yummy with or without the sour cream. I just happened to have some left over in the fridge.

  14. Judy, I love the idea of adding red lentils to this! Glad you're enjoying the soup.

  15. Hi Kalyn!
    I am on love with your mushroom soup recipe and have made it a few times already. YUM, YUM!! Thank you!
    I did make it my own by adding in somer ed lentils as it was cooking…still good for phase I and it bumped up the fiber and thickness of the soup wihtout taking away the flavor.

  16. I was looking for a delicious soup to serve to some girlfriends who are coming over for dinner – thrilled I stumbled on your recipe. Can't wait to serve this with a green salad, fresh bread and yummy wine.

  17. Emily, sorry about the soup weather, but glad you liked it!

  18. Oh my heavens, this soup is perfect. I love the balsamic vinegar, and the depth of flavor is lovely! I did add a couple cloves of sauteed garlic and substituted dry thyme for the parsley. Fantastic! Now I just wish it wasn't already soup weather in Washington…