Cream Of Mushroom Soup Recipe

A delicious, healthy replacement for the junk in a can.

Course Base Recipes, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings
Calories 105 kcal
Author The Gracious Pantry


  • 1 lb. mushrooms (sliced)
  • 4 cups chicken broth (no sugar added, low sodium is good)
  • 2 tsp. olive oil
  • 1/4 cup whole wheat pastry flour
  • 1 tbsp. balsamic vinegar
  • 2 cups milk (or unsweetened non-dairy milk like almond, cashew or soy)
US Customary - Metric


  1. 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.

  2. When the liquid comes out of the mushrooms, add the balsamic vinegar. Then, the flour, which will soak up all the liquid pretty quickly.

  3. Put the chicken broth into your soup pot. Transfer the mushrooms to the same pot and combine with the broth.

  4. Add milk.

  5. Bring to a boil. Reduce heat and simmer for approximately 10 minutes.

  6. 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.

Recipe Notes

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

Nutrition Facts
Cream Of Mushroom Soup Recipe
Amount Per Serving (1 cup)
Calories 105 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 613mg27%
Potassium 491mg14%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 6g12%
Vitamin A 132IU3%
Vitamin C 13mg16%
Calcium 105mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.