Heart Healthy Cream Of Mushroom Soup

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Recipe Tips And Variations

Creamy Mushroom Soup: Healthy and Hearty
  • Storage: Store leftovers in the refrigerator for up to 5 days.
  • Reheating: I recommend reheating this in a saucepan on the stove and adding a little extra cream to help bring it back to life.
  • Add Bacon: This is delicious garnished with some crispy smoky bacon.
  • Make it loaded: Load it up with cheese, sour cream, bacon, and green onions on top.
  • Make it low carb: To make this a low carb mushroom soup recipe, simply omit the flour and add an extra ¼ cup of heavy cream. Let it simmer just a bit longer to help it thicken.
  • Make it vegetarian: To make this a vegetarian cream of mushroom soup, simply swap out the chicken stock for vegetable stock.
  • Go wild: Use a mix of all of your favorite wild edible mushrooms.
  • Add some crunch: This creamy mushroom soup is delicious with some crunchy Garlic Parmesan Croutons on top.

How To Make Homemade Cream Of Chicken Or Mushroom Soup

This homemade cream of chicken soup recipe is a game changer! Its easy and so much healthier than the canned condensed stuff, made with only a few wholesome ingredients. And in my opinion, it tastes worlds better too! Heres how to make cream of chicken soup and homemade cream of mushroom soup worth kicking the canned stuff for.

Ill admit it. Up until this point I either avoided most recipes calling for cream of mushroom soup, or I used it and felt a little guilty. I mean, most recipes calling for cream of chicken soup and the like are totally comforting and delicious.But I tried to use it sparingly, which means less comfort foods.

But I have good news! Now you can have all the comfort and taste of condensed soup casseroles without the guilt!

And the second best news? Its super easy. And it tastes BETTER than the canned stuff. I know, seems too good to be true. But this is real, everyone! Ive tasted it and cant go back.

Healthier cream of chicken soup

Whats in this soup, you ask? Only four wholesome ingredients Im sure you already have! A little butter, flour, milk, and chicken broth. Thats it!

Sure, its got butter, but fat isnt all bad! We need some to help us absorb all the goodness of the veggies we eat. So dont let the butter deter you.

Heres the breakdown: store-bought cream of chicken soup contains 2,175 mg of sodium per can. This recipe of homemade contains 610 mg of sodium. Thats 3.5 times less sodium homemade is insanely better!

Tips For Making Your Mushroom Soup

There are so many ways beyond this basic recipe to make your Low Sodium Cream of Mushroom soup. One is you use sliced or pre-sliced mushrooms. I prefer mine in smaller diced pieces. Or you could dice up some onion along with pre-minced garlic to replace the onion and garlic powder. If youre making a plain mushroom soup I would do this. You can also add more mushrooms if you prefer.

Sometimes when I make this Ill make a larger batch when I know I will be making a few meals in the future. I then pour it into a large muffin tin and then freeze it. When frozen simply pop them out and put them into a Ziploc bag and put them back in the freezer.

Then you can put it in a pot on low and unfreeze and warm it up. It may separate a little, but just stir it back up a bit and walah! You can then use it as a soup or incorporate into another dish.

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What Makes This Hungarian Mushroom Soup Recipe Healthy

Just to clarify, this recipe isnt forcondensed soup its for ready-to-eat soup. Its a healthier recipe because we make simple swaps for ingredients that include healthy nutrients!

  • Chilled coconut milk plus a little lemon juice instead of sour cream or heavy cream. A much healthier fat choice, yall.
  • Almond milk versus dairy milk.
  • Greek yogurt for heavy cream. Give some extra love for those probiotics!
  • Tamari sauce or coconut aminos instead of soy sauce. Gluten free and much lower in sodium.
  • Tapioca flour vs all purpose flour. Which makes the vegan mushroom soup paleo, gluten free, and grain free too!
  • Dutch Oven Cream Of Mushroom Soup Lightened Up

    Low Sodium Cream of Mushroom Soup

      2 small yellow onions, finely chopped

      Sea salt and black pepper, to taste

      12 cloves garlic, minced

      16 oz. Portobello mushrooms, sliced

      2 t. dried rosemary

      2 T. fresh thyme

      ½ c. Marsala wine

      2 c. chicken or vegetable broth, preferably organic

      1 c. heavy cream, room temperature

      3 T. all-purpose flour

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      The Ingredients You’ll Need

      You’ll only need a few simple ingredients to make this tasty cream of mushroom soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

      Unsalted butter: For cooking the mushrooms and garlic. I love using creamy European butter. But any butter will be great.

      Fresh mushrooms: I normally use cremini mushrooms. White mushrooms are fine too. Sometimes when I’m out of fresh mushrooms but still crave this soup, I use a package of frozen mushrooms, as shown in the video. That works too, and you can add them frozen to the pot. They’ll release more liquid than fresh mushrooms, but I haven’t found that to be a problem.

      Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.

      Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.

      Chicken broth: Store-bought is fine. But when I have homemade chicken broth, I use that instead.

      Dried thyme: Make sure it’s fresh! A stale spice can easily ruin a dish.

      Heavy cream: I tried once to use half-and-half instead, and decided that heavy cream is much better.

      Cornstarch: I use it to thicken the soup. If you’d rather not use it, another option is to puree the soup in batches in a stand blender . The mushrooms will be better pureed, and this will considerably thicken the soup without any added thickeners.

      Cream Of Mushroom Soup

      About 2.5 Servings Per Container
      Serving size1/2 Cup Condensed Soup
      Amount per serving
      480mg10%
      *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      IngredientsWater, Mushrooms, Modified Cornstarch, Wheat Flour, Contains Less Than 2% Of: Cream, Vegetable Oil , Sugar, Salt, Potassium Salt, Soy Protein Concentrate, Natural Flavoring, Yeast Extract, Dried Mushrooms, Dried Garlic.Contains: Wheat, Milk, Soy

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      Why This Recipe Works

      • You can make this entire soup recipe in one pot!
      • This healthy cream of mushroom soup is much lower in fat and calories than a regular version of cream of mushroom soup without sacrificing any of the delicious flavor!
      • Super quick and easy recipe that is a great start to any meal or can be served as the main dinner dish with some delicious crusty bread. I also love this soup served over Forbidden Black Rice for a super hearty meal.
      • You can easily make this recipe vegetarian by using vegetable or mushroom stock.

      Recommendation In Consuming Healthy Cream Of Mushroom Soup

      Healthy Roasted Cream of Mushroom Soup

      We can say that the entire healthier version of a food is the home made foods. It is also happen in cream of mushroom soup. The homemade soup might double the health benefits of mushroom soup. In addition, you can also combine and manage the ingredients so that it will perfectly suit you. Unlike the cream of mushroom you can grab from the store, the home made version will also make sure that it is low in starch and gluten.

      As we know, some of the cram soup products use flour as the soup thickening agent. You know that wheat flour contains gluten and it might have higher risk of allergy. We can also make our own nondairy cream of mushroom soup if you are vegan or trying to get the Health Benefits of Giving up Meat.

      However, if you make it by yourself, you can use different option of soup thickening agent. You are able to replace the flour with mashed potatoes or cashew. In addition, you will also be able to reduce the sodium contents. As we know, there are Health Benefits of Sodium, but too much sodium may harm your health. And the effect of sodium is able to be minimized by the potassium. Potassium is very good for our nervous system just like banana with its Health Benefits of Eating 2 Bananas a Day.

      Thats all about the health benefits of cream of mushroom soup. Wish you have already get the information related to the nutritional information and the recommendation in consuming healthy cream of mushroom soup.

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      Tools Used To Make This Skinny Cream Of Mushroom Soup Recipe

      Stock Pot: if youre a big soup fan like me, youll need a giant stockpot. This one is my absolute favorite!

      Sharp Knives: every home chef deserves a good set of kitchen knives. These ones are great for chopping up all your onions and mushrooms for this delicious cream of mushroom soup!

      *This post originally posted on 9/19/2013.

      How To Garnish The Soup With Extra Sauted Mushrooms

      Topping your mushroom soup with a few sautéed mushrooms and fresh herbs is a lovely way to style the soup for an elevated presentation.

      To do this all you need to do is reserve a small handful of mushrooms and follow these instructions:

      Using a small skillet, heat a tablespoon or so of olive oil over medium high heat until shimmering. Add mushrooms and sauté, stirring occasionally, until tender and caramelized. Season with a generous pinch of salt and set aside until youre ready to serve.

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      How Do I Add Egg To Soup Without Curdling

      Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about 1/2 cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.

      Is Cream Of Mushroom Soup Healthy For You

      Healthy Cream of Mushroom Soup Recipe

      If youre wondering if Campbells cream of mushroom soup is healthy for you, my answer would be nonot really. The canned variety of mushroom soup is loaded with sodium and artificial ingredients. Dont get me wrong, I totally use the condensed canned soup for many recipes because it adds great flavor.

      But, when Im making an actual cream of mushroom soup , I try to make it on the healthier side.

      This homemade cream of mushroom soup is in-fact considered skinny because there isnt actually any heavy cream in it! Instead, I use Greek yogurt to give the soup the creamy texture it needs. Not only does the yogurt give the soup a delicious creamy flavor, but it also adds in calcium and probiotics!

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      How Do You Freeze Mushroom Soup

      If you’re planning on putting some of this soup in the freezer, may I recommend a few tips to get your soup in and out of the freezer maintaining the taste and texture you expect.

    • This probably goes without saying but make sure you have enough to freeze! Always making a double batch is my recommendation.
    • Let the soup cool to room temperature before putting in containers to freeze.
    • You can also let it cool down and refrigerate and then transfer to the freezer the next day if you like.
    • Store in single-serving, airtight containers for ease of thawing and freezing. Mason jars are great for freezing soup in.
    • When you’re ready to thaw a serving of soup, let it thaw in the fridge. If you need it in a hurry, you can defrost it in the microwave , but you’ll need to eat it right away.
    • To reheat the thawed soup, I suggest reheating it over medium to medium-low heat in a saucepan to prevent scorching or overcooking.
    • Stir regularly for the best results.
    • If the soup is too thick, you can thin it by adding a tablespoon or two of milk at a time as you stir and reheat.
    • How Do You Make Mushroom Soup

      Making this Mushroom Soup could really not be any easier! Simply gather all your ingredients and slice and dice your veggies and get ready to make one of the yummiest soups you’ve ever had.

      The first thing I do is add my large soup pot to the burner and turn it up to medium-high heat. I add both the olive oil and butter and let the butter melt. Once it’s melted, I add the garlic and saute until it’s nice and fragrant.

      To the garlic/oil/butter mixture, I add the mushrooms, herbs, and Worcestershire sauce. I cook this all together for about 15 minutes or until the mushrooms are cooked through and have sweated out most of their moisture.

      At that time, I pour in the vegetable stock and let it simmer, cooking for another 10 minutes. I add the nutmeg, salt, and pepper .

      Finally, I add in the evaporated milk and skim milk and bring the soup back to a simmer. It’s done! That’s all it takes to make this fabulous, deep, rich-tasting Mushroom Soup.

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      How To Make The Best Cream Of Mushroom Soup

    • Sauté aromatics. Melt butter in a large stockpot or 4 qt. Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
    • Cook mushrooms. Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
    • Add stock and simmer. Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
    • Add cream and puree. Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
    • Serve. Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side.
    • Ok But What Kinds Of Soup Should I Skip

      SPINACH, OKRO AND MUSHROOM SOUP HEALTHY RECIPE.

      Stoler doesnt believe in saying certain foods are off the table. While there are recommendations to reduce overall sodium intake, I dont believe in creating disordered eating by being obsessed with food labels. After all, when we dine out at a restaurant, we don’t see the full nutrition facts panel, and for those who cook at home, most dont analyze their ingredients to determine the nutrient profile per serving, she says.

      That said, there are some canned soups out there that you may want to avoid if youre watching your salt intake. The FDA recommends limiting your sodium intake to 2,300 milligrams a day or less , though most Americans average about 3,400 milligrams a day.

      Here are a few higher-sodium soups to be aware ofbut hear Stoler out: At the end of the day, its about affordability and access. We can’t be food elitists and set the bar so high that people think healthy eating is unattainable. It is. Its affordable and can come out of a can.

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      Proper Good Southwest Chili

      Best chili

      Forget the greasy chilis you’ve had in the past. This vegan rendition is made with plant-based meatless crumbles, beans, poblano peppers and corn, so it’s both packed with protein and low in fat. It’s also dairy-free, bursting with fiber and contains no added sugar. Go ahead and top it off with plant-based cheddar and vegan sour creamit’s only right.

      Per serving: 290 calories, 4g fat, 19g protein, 46g carbs, 6g sugar, 520mg sodium, 11g fiber

      How To Make Creamy Mushroom Soup

    • Prepare the mushrooms by using a damp paper towel to brush off any soil. You may also lightly wash the mushrooms with water and pat dry with a paper towel. Give them a chop and reserve the stems for later.
    • In a pot, add the broth, carrots, garlic, diced onion, spices and mushrooms. Cover and cook over medium heat until a soft boil begins. Reduce heat to simmer and continue to cook until vegetables are tender about 30 minutes.
    • While the soup is cooking, finely chop the mushroom stems. Add the mushroom stems, almond milk and cornstarch to a blender. Blend until incorporated and smooth.
    • Once the soup has cooked for 30 minutes and vegetables are tender, add the almond milk mixture to the pot. Continue to cook for 3 minutes, stirring constantly.
    • Remove the soup from the heat and with an immersion blender, blend the soup until it has a creamy consistency. Serve immediately topped with some chopped green onions.
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      Why Youll Love Cream Of Mushroom Soup

      • Its creamy and comforting. Theres nothing quite like a creamy soup to satisfy your soul. This cream of mushroom soup features a base that is made creamy with cream and the mushrooms itself. Plus, you can make it as thick and creamy as you’d like but the amount of time you decide to simmer the soup.
      • Loaded with mushrooms. Mushrooms are the underdog of superfoods. Although people like to rave about kale or blueberries, mushrooms are one of the most healing, nutrient-providing foods we can eat. They are low in calories, promote heart health, and are even proven to help fight cancer. Plus, their earthy and nutty flavor really shines in this soup as it is intensified from a little heat in the pan.
      • It’s easy to make. The best part about this one pot soup recipe is that it is easy to make. Just throw in your ingredients, sauté a little here and there, and let the soup simmer until it’s ready. Sure it takes a little more time than heating up a store-bought can of mushroom soup, but it’s so much better and tastier.

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