Cream of mushroom soup is a common ingredient in recipes this time of year as warm dishes like slow cooker meals, soups, and casseroles (like my favorite green bean casserole) become more popular with the cooler weather approaching.
Cream of Mushroom Soup Problems
Unfortunately, store-bought cream of mushroom soup has a variety of problematic ingredients, including:
- Vegetable oil: chemically processed, high in polyunsaturated fatty acids, and potentially harmful on a cellular level
- Modified food starch: A highly processed starch that contains maltodextrin (often used as a name to hide the presence of MSG)
- Monosodium glutamate: A food additive and excitotoxin that may interfere with natural neurotransmitter production
- Soy protein concentrate: This is why I’m not a fan of soy
- Other bad ingredients: such as soy lecithin, yeast extract, and “flavoring”
In addition, despite the “cream” on the label, canned soup has very little actual cream. Cream is the 9th ingredient on the list, after vegetable oil, processed flour, MSG, and other questionable items. And it isn’t even real cream! It is actually “dehydrated cream” containing milk and soy lecithin as a thickener.
Certainly, these ingredients are probably cheaper and much better for the bottom line of the companies producing processed foods, but they certainly aren’t better for us, the consumer!
Homemade Cream of Mushroom Soup
Like most foods, homemade not only tastes better, but it is typically healthier too. Cream of mushroom soup is no exception and this simple DIY version works as a substitute in recipes and is delicious on its own.
Unlike the processed canned version, it only has 10 ingredients total (including spices) and they are all real food ingredients that you can order at a grocery store (no need to contact your friendly local industrial products salesman to get the soy protein concentrate or MSG!).
I typically make several batches of this and keep in the refrigerator or freezer for easy meal prep at Thanksgiving or for when I get a pregnancy craving for something with mushrooms in it. 🙂
If you use cream of mushroom (or cream of anything) soup in recipes for your family, consider taking 20 extra minutes to make your own. Not only will it taste better, but you’ll feel better about the ingredients too!
Homemade Cream of Mushroom Soup
Yield 6 cups
Delicious creamy soup made with real food ingredients.
- Chop mushrooms and onion and mince garlic.
- Melt butter or coconut oil in a large pan and add chopped mushrooms and onion.
- Saute until translucent and cooked.
- Add garlic and saute an additional 2 minutes.
- Sprinkle with salt, pepper, and arrowroot and stir.
- Add broth and simmer about 10 minutes until it starts to thicken.
- Add cream and sour cream and stir in until smooth.
- Serve as a soup or use as cream of mushroom soup in recipes.
Time saving tip: make several batches at once and freeze or make a couple days before Thanksgiving and store in the refrigerator.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 16.6 g
Saturated Fat 9.9 g
Cholesterol 42 mg
Sodium 970 mg
Total Carbohydrates 9 g
Dietary Fiber 1.2 g
Sugars 2.6 g
Protein 6.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How do you use cream of mushroom soup?