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Heat butter in a large, tall pot over medium-high heat. Add onion and mushrooms, stirring frequently until browned and softened, about 7-10 minutes.
Add chicken stock, almond milk, water, salt, and pepper, and bring to a boil on high.
Add frozen spinach, reduce heat to medium-high and cook for 8 minutes. Break spinach into chunks as it thaws.
Turn off the heat and let the soup cool for 10 minutes.
If you want to blend the hemp seeds into the soup, add them to the soup in this step. (See notes.)
Using an immersion blender or regular blender, carefully blend the soup until smooth, working in batches if necessary.
If using a blender, return soup to the pot.
Over medium heat, add the shredded cheddar cheese in batches, stirring until fully incorporated. (If stirring in the whole hemp seeds, do so at this step.)
Season your Keto Flu Soup with additional salt and pepper if desired. (If sprinkling the hemp seeds on top, sprinkle 3 tbsp on top of each bowl.)