Cream of Mushroom Soup is a staple this time of year. From my favorite, Green Bean Casserole with Cream of Mushroom Soup, to Pork Ribs with Pork Ribs and Grilled Chicken. This mushroom soup is so delicious you’ll want to just eat a warm bowl.
How to Make Cream of Mushroom Soup
Unlike some soups or stews, this is no ribs, just throw everything into the pot and let it sit. I love dump and go soup recipes, but this one starts with sautéing vegetables. Next, add arrowroot powder to thicken to create a roux, then add all the creamy ingredients.
It’s still very easy and can be done in just a few minutes. I love smelling mushrooms, garlic, and onions as they cook together. Top it off with chicken broth for healthy collagen, minerals and more flavor.
Cream of Mushroom Soup Ingredients
Although I’ve already mentioned some of the ingredients above, cream of mushroom soup is an amazing source of nutrition. Chicken broth is one of my favorite superfoods because it’s so nutritious and simple to make. You can also make it ahead and store it for later.
No healthy bone broth? This brand is my favorite and it’s just as good as homemade broth.
You might be wondering: Is Cream of Mushroom Soup Gluten Free? This mushroom soup is thickened using arrowroot powder. Other recipes often call for flour or cornstarch. Of course, conventional mushroom soups on store shelves contain gluten, dairy, and other thickeners and fillers. My family no longer uses dairy, but the dairy in this soup is optional.
Concentrated Mushroom Cream Soup
We love this soup as a side dish for burgers, chicken, etc. If your recipe calls for thickened cream of mushroom soup, here’s an easy way to do it. While cooking, reduce chicken broth to two cups (see recipe below for details).
Where to Buy Healthy Creamy Mushroom Soup
Fortunately, more brands are putting healthier products on store shelves for our busy lives. If you don’t have time to make your own soup or want to prepare soup on a busy day, you have options! This mushroom bisque from Kettle and Fire is delicious and made with real food ingredients.
Better Cream of Mushroom Soup (& Easy!)
As with most foods, home-cooked food not only tastes better but is also generally healthier. Cream of Mushroom Soup is no exception! This simple DIY version replaces the recipe or is delicious on its own.
I usually make several batches of this and store them in the refrigerator. You can even freeze them for easy Thanksgiving meal prep. If you use cream of mushroom soup (or another cream soup) in a recipe for your family, consider taking the extra 20 minutes to make it yourself. I promise you will be hooked!
Homemade Cream of Mushroom Soup
A delicious creamy soup made with real ingredients.
- 1 pound fresh mushrooms (chopped)
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- ¼ cup butter (or coconut oil)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 TBSP arrowroot powder
- 4 cup chicken broth
- ½ cup heavy cream (optional or coconut cream)
- ½ cup cream (optional)
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Melt the butter or coconut oil in a large saucepan over medium heat.
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Add chopped mushrooms and onion. Saute until soft and translucent, about 8 to 10 minutes.
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Add the minced garlic and cook for another 1 to 2 minutes until fragrant.
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Sprinkle salt, pepper, and arrowroot powder. Stir to evenly coat the vegetables.
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Slowly add the chicken broth, stirring as you pour to prevent lumps.
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Bring to a gentle boil and cook until slightly thickened, about 10 minutes.
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Add cream and sour cream (if using) and heat until smooth and warm.
Nutrition Facts
Homemade Cream of Mushroom Soup
Serving Size (1 cup)
calorie 234
calories from fat 180
% Daily Value*
province 20g31%
12g saturated fat75%
Trans fat 0.3g
1g polyunsaturated fat
5g monounsaturated fat
cholesterol 54mg18%
sodium 512mg22%
potassium 454mg13%
carbohydrate 10g3%
1 gram of fiber4%
4g sugar4%
protein 7g14%
Vitamin A 64Imei13%
Vitamin C 4mg5%
calcium 51 mg5%
steel 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
Serve warm as a comforting soup, or use it as a homemade substitute for cream of mushroom soup in recipes.
Mushroom Soup Tips
- To add flavor: For a deeper umami flavor, add ½ teaspoon of dried thyme or a pinch of tamari or coconut aminos.
- Crimea: Using an immersion blender, partially or fully puree the soup.
- Summary version: For a thicker consistency, reduce the broth to 2 cups. This makes about 2 cups of concentrated soup, which is equivalent to two standard 10.5-ounce cans of store-bought cream of concentrated mushroom soup.
- save: Can be stored in the refrigerator for 4 days and in the freezer for 2-3 months. Freeze in 1-cup portions to make the recipe easier to use.
Recipes with Cream of Mushroom Soup
Here are some ideas on how to use mushroom soup:
How do I use Cream of Mushroom Soup?
