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Cream Of Mushroom Soup

Cream Of Mushroom Soup

  • Author: Kristy
  • 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
  • 910 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

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add the shallots and cook, stirring, for about two minutes.
  3. Next, the mushrooms. Throw all of them into the skillet and cook for about five minutes more, stirring often, till the mushrooms are browned.
  4. Sprinkle the flour over the mushrooms and stir to combine.
  5. Continue stirring while the flour cooks into the mushrooms for about a minute.
  6. 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.
  7. Once the broth is incorporated, add the half and half and sage and stir to combine.
  8. Allow the mixture to come to a boil, then reduce heat to medium and simmer till thickened, usually a few minutes.
  9. Season to taste with salt and pepper.
  10. 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