Healthy Cream Of Mushroom Soup Recipe

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This healthy cream of mushroom soup recipe is the perfect healthy replacement for the junk in a can.

A while back, a reader emailed me and asked if I knew of a substitute for cream of mushroom soup. She wanted to make a recipe that called for it but didn’t know of any clean eating substitutions. The only substitution I could think of was simply a clean eating version of the soup. So I tried several times on my own before converting an old family recipe. There’s something to be said for not reinventing the wheel!

Clean Eating Cream Of Mushroom Soup

The reason I’m so excited to share this recipe with you is that cream of mushroom soup has so many culinary uses!

In fact, I’m going to demonstrate one of those uses in the next recipe. I’ll show you how to make Chicken Pot Pies!

But until then, I strongly suggest making a batch of this ahead of time. (Pot Pies are so much easier when you simply combine a bunch of ingredients that are already ready to go!) Having a batch of this in the freezer, especially with fall and winter coming at us fast is simply a very smart idea!

More Healthy Soup Recipes

Cream Of Mushroom Soup Recipe

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Healthy Cream Of Mushroom Soup Recipe

A delicious, healthy replacement for the junk in a can.
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Course: Base Recipes, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 105kcal
Author: The Gracious Pantry

Ingredients

  • 1 lb. mushrooms (sliced)
  • 4 cups chicken broth (no sugar added, low sodium is good)
  • 2 tsp. olive oil
  • ¼ cup whole wheat pastry flour (Use cornstarch if you need gluten free)
  • 1 tbsp. balsamic vinegar
  • 2 cups milk (or unsweetened non-dairy milk like almond, cashew or soy)

Instructions

  • Sauté the mushrooms in the oil. This is a very small amount of oil for one pound of mushrooms. But if you keep the heat low, the mushrooms will release their own moisture and before you know it you'll have a bunch of water in the pan that won't allow them to burn. Just get the pan hot over high heat and then immediately turn to low heat. Stir frequently.
  • When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, the flour, which will soak up all the liquid pretty quickly.
  • Put the chicken broth into your soup pot. Transfer the mushrooms to the same pot and combine with the broth.
  • Add milk.
  • Bring to a boil. Reduce heat and simmer for approximately 10 minutes.
  • Allow to cool in the pot. If you will be eating this, season to taste with salt and pepper. If you will be using this soup for other recipes, do not add salt at this time.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 105kcal | Carbohydrates: 11g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 613mg | Potassium: 491mg | Fiber: 1g | Sugar: 6g | Vitamin A: 132IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 1mg
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60 Comments

  1. graciouspantry says:

    I’m so glad you enjoyed it! 🙂

  2. graciouspantry says:

    You could try beef or veggie broth…

  3. Judy Pomeroy says:

    I visit your site daily as I learn how to eat clean!! I just made this cream of mushroom soup and will never go back to the canned again! I only had enough mushrooms to make a 1/2 batch… next time, I will make the full recipe and freeze it! Thank you so much for this site.. you are so inspirational to me and by all the comments .. to many others as well! May your day be as wonderful as you are!

    1. The Gracious Pantry says:

      Thank you so much Judy! I’m so happy you enjoyed the soup. 🙂

  4. Is a serving for this one cup? I want to make this for a meal as well as a component for the chicken pot pies so trying to work out serving sizes for a family of 6.
    Thank you

    1. The Gracious Pantry says:

      Nicole – Yes, 1 cup. Enjoy!

  5. Hi! Just found your recipe and am excited to try it! But, I’m looking for a substitute for recipes that call for an undiluted can of cream of mushroom – do you have any alterations to your recipe you’d recommend for that?

    1. The Gracious Pantry says:

      Christi – That’s a tough one. You could boil this down a little further to get more of the liquid out. Other than that, I’d say add less of all liquids to any recipes like that you may use.

  6. Seraph Luby says:

    So excited to make this!! Thank you for these awesome recipes!

    1. The Gracious Pantry says:

      Seraph – My pleasure! Enjoy!

  7. I can’t tell you enough how much I thoroughly enjoy your website and all of these awesome recipes you share with us. Thanks again; I am planning to bake the Italian Shepherd’s Pie for our dinner this evening.

    1. The Gracious Pantry says:

      Marjorie – My pleasure! Enjoy the pie! 🙂

  8. I saw you had posted in another comment above that butter is not clean. I thought it was – can you explain how it’s not clean? I don’t know if I can give it up. 🙂

    1. The Gracious Pantry says:

      Brittany – I’ve removed that part of my comment. I’ve learned a lot over the years, and part of what I’ve learned is that butter is indeed clean. Particularly good quality butter!

  9. Hi Tiffany,

    I love your site and your recipes! Thank you! I really want to try this, but don’t want to use flour…would gelatin, chia gel, or maybe wheat germ work as a thickener? I’m thinking of using this with some grass fed beef and extra mushrooms to make a stroganoff type dish. I will probably be adding greek yogurt, so maybe I don’t even need a thickener…what would you suggest? Thanks!

    1. The Gracious Pantry says:

      Kristen – You could try arrowroot powder, but that’s the only thing I can think of that might work here.

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