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Mushroom Soup with Sour Cream + Chive Biscuits

Active Time: 30 minutes
Total Time: 30 minutes
  • Low Carb/Paleo
  • Vegetarian
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Why we love it:

Mushroom soup is a lovely Fall meal and this version is hearty yet light as it is not cream based. It’s also made simple by chopping everything finely and opting not to use the blender. If you have rosemary or thyme on hand, consider adding a bit, chopped finely. If you see any beautiful wild mushrooms while shopping, feel free to add some in place of a few of the button mushrooms for a woodsy flavor.


  • 6 Tablespoons Unsalted Butter (melted)
  • 1 Yellow Onion (small dice)
  • 1 Carrot (small dice)
  • 2 cloves Garlic (minced)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 pound Button Mushrooms
  • 112 teaspoons Kosher Salt (divided, and maybe more, to taste)
  • 12 teaspoon Black Pepper
  • 2 ounces White Wine (optional)
  • 4 cups Stock (chicken or vegetable)
  • 2 cups Flour (all-purpose)
  • 2 teaspoons Baking Powder
  • 1 teaspoon White Sugar
  • 12 teaspoon Baking Soda
  • 12 bunch Fresh Chives (finely chopped)
  • 112 cups Sour Cream

Cooking Instructions


    Melt the butter in a small bowl in the microwave or in a small pot. Set aside to cool just a bit.


    Dice the onion in small pieces; dice the carrot; and mince the garlic. You can either blend this soup or not - both ways have their benefits but if you choose not to, be sure and dice the vegetables extra small and evenly.


    In a large pot or dutch oven, warm the olive oil over medium heat and add the onion, carrots and garlic. Cook until the onion is soft and translucent, about 5 minutes, while you slice the mushrooms.

    Slice the mushrooms in thin slices and if not blending, chop the slices in smaller pieces.

    Add the mushrooms, ½ teaspoon salt, and the black pepper. Sauté for about 5 minutes longer, stirring often. Take care not to let anything burn or become crispy. Turn down the heat if needed.

  • 4. WINE + STOCK

    Pour in the wine, if using, and cook for 45 seconds. Then add the stock and bring to a boil. Once boiling, stir well and turn down the heat to maintain a steady but gentle simmer. Cook for about 20 minutes.


    While the soup boils, make the biscuits. Line a baking sheet with parchment,.

    Whisk flour, baking powder, 1 teaspoon of salt, sugar, and baking soda in a large bowl. Drizzle in the 6 Tablespoons of melted butter and mix lightly with your hands just to distribute the butter. Make a well in the center of the bowl and add the chives and sour cream. Mix with a wooden spoon until no dry spots remain, and the mixture forms a dough. Careful to not overmix, some bits may remain loose for now.

    Using a ½ cup measuring cup, drop scoops of dough onto the baking sheet, spacing evenly.

    Bake biscuits until tops and bottoms are golden brown, 12 - 15 minutes.


    Once cooked, you can serve it just like this. Or you can blend it. It’s quite simple to use an immersion (stick) blender if you have one, or transfer to a traditional blender and pulse until mostly smooth, but maintain a little texture.

    Taste and add more salt or pepper if preferred.

  • 7. SERVING

    Serve in bowls with biscuits on the side. Biscuits are best straight from the oven or warmed in the toaster oven and served with butter.

Check out our new features!


    use 4 cups GF flour replacement
    leave out butter and prepare biscuits using almond or tofu based sour cream
  • WINE:
    omit or use a teaspoon of sherry or sherry vinegar, or a squeeze of lemon
  • PALEO:
    serve without the biscuits

Prep Ahead & Use It Up

  1. Make it fully, reheats and freezes well
  2. Make biscuits ahead and portion out, freeze. Bake fresh before serving
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