Low Carb Cream of Shiitake Mushroom Soup

Total Time
Prep 10 mins
Cook 20 mins

This recipe is adapted from Dr. Atkin's New Diet Cookbook. Mushrooms in a creamy broth, comfort food at it's finest!

Ingredients Nutrition


  1. Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat.
  2. Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil.
  3. Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!
Most Helpful

I'm a huge fan of shiitake mushrooms and I loved this soup! I made this as written, but couldn't bring myself to use 1/4 pound of butter, so I only used 3 tbsp total. It was still rich and creamy. The fresh chives are a wonderful garnish. I also splashed a little rice vinegar on top of mine when I put the soup in the bowl. Yummy! Thanx for sharing!

*Parsley* April 22, 2012

My 11 year old son has decided that he loves mushrooms (cool!) and wanted to make me some soup when I was recently sick. He did a great job making this...DH and I really enjoyed it! We lightened it up a bit, used evaporated milk instead of half and half; also cut out the butter...I know...I know. We used portabello and button mushrooms. Thanks for sharing!

Heartspell October 09, 2010

DEEEEELISH!!! I used portabello shrooms, beef/chicken/veggie broth mix and wasn't expecting it to be so good. Love soup on Atkins, it's easy and filling : ) Thanks for Sharing!

Jyga May 26, 2010