I have always loved creamy soups to an extent that I search for creamy soups. So this time, I decided to try to do a little experiment by making a cream of mushroom soup recipe. Growing up, we always had cans upon cans of cream of mushroom soup lining the shelves of our pantry. Now I know you can find many types of cream of mushroom soup in the cans, but what I have been trying lately is to make a healthier version of it. This cream mushroom soup is made in low sodium chicken broth with mushrooms and some spices. Created using simple ingredients, this recipe is perfect to be used over different dishes on different occasions.
Items in Canned Soups:
Though cream of mushroom soup isn’t necessarily the worst thing for you, there are loads and loads of unnecessary ingredients in most of these canned soups – including MSG.
That said, I crave so many of these dishes from my childhood and have been on a quest for the perfect stand-in for the gelatinous condensed soup.
Ladies and gents, I think I’ve found it.
My GOTO Thanksgiving Sauce:
I used this soup/sauce in my green bean casserole over Thanksgiving. Then, the following week, I used it as the base to quick beef stroganoff. It’s super versatile. Use it anywhere you’d use condensed soup. Or heck, just use it as a mushroom cream sauce! Cause it’s pretty much just that.
The nutrition information I’ve included is for the entire batch, as I’m not sure how you all will be using it. You can further lighten it up by substituting nonfat half and half or whole milk for the regular half and half. Keep the sodium low with low sodium broth.
I promise you’ll love this creamy mushroom soup even more than the canned stuff.
Cream Of Mushroom Soup
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Enough to replace 1 can of condensed soup in a recipe
I decided to try to do a little experiment by making a cream of mushroom soup recipe. This cream mushroom soup is made in low sodium chicken broth with mushrooms and some spices.
- 1 tablespoon olive oil
- 9–10 ounce package crimini mushrooms, thinly sliced
- 1/2 cup minced shallot
- 1/4 cup all purpose flour
- 1 1/2 cups low sodium chicken broth
- 1/3 cup half and half
- 1/2 teaspoon salt
- freshly ground pepper
- 1/2 teaspoon ground sage
Step by Step
- Heat olive oil in a large skillet over medium high heat.
- Add the shallots and cook, stirring, for about two minutes.
- Next, the mushrooms. Throw all of them into the skillet and cook for about five minutes more, stirring often, till the mushrooms are browned.
- Sprinkle the flour over the mushrooms and stir to combine.
- Continue stirring while the flour cooks into the mushrooms for about a minute.
- Slowly pour in the broth, whisking as you go to get out any lumps and to pick up the delicious brown bits from the bottom of the pan.
- Once the broth is incorporated, add the half and half and sage and stir to combine.
- Allow the mixture to come to a boil, then reduce heat to medium and simmer till thickened, usually a few minutes.
- Season to taste with salt and pepper.
- Use in any recipe you’d normally use a can of condensed soup!
- Calories: 471
- Sugar: 5.3g
- Sodium: 1311mg
- Fat: 23.7g
- Saturated Fat: 7.8g
- Carbohydrates: 52.7g
- Fiber: 6.1g
- Protein: 15.8g
- Cholesterol: 30mg
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