This low-carb mushroom soup is so creamy, so flavorful, so loaded with succulent flavors – it’s hard to contain our enthusiasm. Wow. You really, really, want this! Oh, and did we mention it has Parma ham chips?
February 15 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
This low-carb mushroom soup is so creamy, so flavorful, so loaded with succulent flavors – it’s hard to contain our enthusiasm. Wow. You really, really, want this! Oh, and did we mention it has Parma ham chips?
USMetric
4 servingservings
Ingredients
Soup
- 7 oz. 200 g Parma ham
- 2 tbsp 2 tbsp butter
- 4 oz. (2⁄3 cup) 110 g (160 ml) yellow onionyellow onions
- 1 lb (6½ cups) 450 g (1.5 liters) mushrooms
- 3 3 garlic clovegarlic cloves
- 1 tbsp 1 tbsp dried thyme
- 1½ tsp 1½ tsp sea salt
- ¼ tsp ¼ tsp ground black pepper
- 5 tbsp 5 tbsp dry white wine
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- 2 cups 475 ml water
- 4 4 egg yolkegg yolks
- 1 cup 240 ml heavy whipping cream
Parsley oil
- ½ cup 120 ml olive oil
- 1 oz. (1¾ cups) 28 g (425 ml) fresh parsley
- salt and pepper
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Making low carb simple
Instructions
Preheat the oven to 300°F (150°C), preferably using the oven's convection setting.
Put thin slices of parma ham on a baking sheet lined with parchment paper and bake on the upper rack in the oven. Check on them every 5 minutes and flip them a few times while drying. It will take about 30 minutes for the ham to crisp up.
Sauté onions, mushrooms, and garlic in butter in a thick bottom pot on medium-high heat, until golden. Season with salt, pepper, and thyme.
Add cheese, water, and wine. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes or until it gets the consistency you prefer. The longer you let it simmer the creamier it gets.
Whisk the heavy cream until soft peaks form. Add yolks and mix well.
Turn off the heat and fold in the egg cream into the soup without boiling it further.
Add oil, parsley, salt, and pepper in a tall beaker. Use an immersion blender for 30 seconds or until the oil and the parsley are merged together.
Serve the soup with a spoonful of parsley oil and parma-ham chips on top.
Tip!
Regular white wine or one part white wine vinegar and water gives this creamy soup a nice flavor. You can also use hard liquor as a dry vermouth, dry port wine or cognac. Adjust the amount to taste. You can of course skip wine or liquor completely, then squeeze some lemon juice into the green oil.Also, you can make the soup vegetarian by substituting roasted nuts for the parma chips!
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
23 comments
1
Nikki Bowman
January 13 2017
Why am I preheating the oven?? Where does the butter come in? Terrible recipe to follow.
Reply: #9
2
Carole Carlson
January 22 2017
In step 4, you say to mix oil and parsley with an immersion blender. Does this get added to the soup before folding in the egg mixture, or does it get mixed with the cream before adding the eggs? Thanks.
3
Melissa
January 23 2017
I thought the same thing about the oven! There's no oven use in this recipe! I assumed the butter was to sauté the mushroom/onions in ...
I think the oil immersion is for the drizzle garnish upon serving. I just sprinkled the parsley on top and used a drizzle of regular olive oil4
Barbara
February 1 2017
I think the oven is for making the Parma Ham chips...but no instruction
Reply: #5
5
Reply to comment #4 by Barbara
Kristin Berglund Team Diet Doctor
February 15 2017
I think the oven is for making the Parma Ham chips...but no instruction
Hi Barbara!
Yes, the instructions were missing. We apologize for the inconvenience! We've fixed it now.
Good luck!
6
Mary
February 22 2017
The soup recipes are great but can I substitute home made bone broth for water or will it confuse the flavour too much?
Reply: #7
7
Reply to comment #6 by Mary
Peter Biörck Team Diet Doctor
February 22 2017
Hi Mary!
Try it and tell us. :-)
The soup recipes are great but can I substitute home made bone broth for water or will it confuse the flavour too much?
8
Karine
September 3 2017
Excellent soup and very filling. :-) I did change the recipe a little bit as I didn't have all the ingredients with me. I substituted the parma chips with oven-baked bacon (as this is what I had in my fridge). Also, I skipped the parsley-oil mix as I felt it wouldn't change the taste too much (plus I couldn't find any parsley at my local store...no kidding). As I had bought 35% cooking cream instead of heavy cream by mistake, I simply incorporated the cream to the soup mix without trying to whisk it up into whipping cream. I also added a little bit of extra salt, and a splash of lemon juice at the end. So a couple of little changes, but nothing that would change the taste overall. I'm sure this soup is also excellent if you follow instructions as is. If not, it is a very forgiving recipe and tasty meal.
9
Reply to comment #1 by Nikki Bowman
Liane
May 12 2018
Preheat the oven... to crisp up the prosciutto.
Butter is wat is used to fry the mushrooms10
Sam
June 5 2018
Great recipe
Family loved it and so did I.11
Henrik
August 21 2018
Awesome! Surely this must have leaked from a fancy restaurant somewhere, best mushroom soup ever
12
Corrianne
September 19 2018
Would you recommend blending this soup to make it "creamier"?
13
Dawn
January 13 2019
Thank you for the recipe! It was frothy and delicious. I did a few things different though. Subbed chicken broth for the water, added fresh spinach when cooking the onion and mushrooms, and I dipped pork rinds instead of making the ham chips.
14
Lucy
March 7 2019
This soup is delicious. What is the best way to heat up left over soup and can it be frozen?
Reply: #15
15
Reply to comment #14 by Lucy
Kristin Parker Team Diet Doctor
March 7 2019
This soup is delicious. What is the best way to heat up left over soup and can it be frozen?
No special requirements, you can heat this up in the microwave or on the stove, however you are accustomed to heating leftovers will work. Yes, this can be frozen.
16
Renata
September 2 2019
I love this soup! I have made it over and over again. It is a hit with my husband, as well.
Sometimes I add ground beef for more protein. It is delicious without, though!
17
Shi Yun
November 7 2019
Really yummy! The portion size out of this is also very decent. Just follow the recipe and you'll end up with perfectly creamy and delicious soup. You can use an airfyer to crisp up your prosciutto instead of the oven - 180 degrees for 6 minutes. I forgot to buy parsley and it was still perfect without it. Husband loved it!
18
Isa
November 14 2019
Delicious! I just finished making it. Not very creamy tho, maybe because I used heavy cream instead of whipping cream? I'm guessing it will thicken once it cools down.
19
Isa
November 16 2019
After leaving the soup in the refrigerator over night and warming it up today for dinner, I can say that the consistency is perfect. This has to be the best soup I've ever had in my life. It's not visually appealing (the color, yuck), but don't let that stop you! I didn't have wine do I used chicken broth instead. I suggest keeping some cooked mushrooms aside at the end before blending. Blend the rest of the ingredients to make a smooth puree, and then add back the mushrooms pieces. Yum!!
20
Katie L Smith
November 22 2019
This soup was incredible! We loved it. I'm just wondering, do the egg yolks get cooked enough to be safe, since they're added at the end with the whisked cream, but not boiled?
21
john.thurgood
January 28 2020
Amazing taste... Thank you.
22
Karine
July 14 2020
If I want to substitute the white wine with vinegar white wine, what is the conversion ? I don't understand the tip recommandation. Is it 1 tbsp of vinegar + 4 tbsp of water ? Or is it half and half ? I never buy white wine. Thanks !
Reply: #23
23
Reply to comment #22 by Karine
Crystal Pullen Team Diet Doctor
July 14 2020
If I want to substitute the white wine with vinegar white wine, what is the conversion ? I don't understand the tip recommandation. Is it 1 tbsp of vinegar + 4 tbsp of water ? Or is it half and half ? I never buy white wine. Thanks !
Based on the tip, you can omit it altogether or use lemon juice. One tablespoon vinegar and 4 tablespoons water would also work.
