Cream of mushroom soup is an ingredient staple this time of year. From my favorite green bean casserole with cream of mushroom soup to smothered pork chops and even baked chicken. This mushroom soup is so good though, you’ll just want a warm bowl by itself.
How to Make Cream of Mushroom Soup
Unlike some soups and stews, this isn’t a chop and throw everything in the pot and leave it situation. While I love the dump and go soup recipes, this soup starts with sauteing the veggies. Next you’ll thicken it up with some arrowroot powder to make a roux, then add all the creamy ingredients.
It’s still super easy though and comes together in just minutes. I love smelling the mushrooms, garlic, and onion as they cook down together. Finish it off with some chicken broth for healthy collagen, minerals, and even more flavor.
Cream of Mushroom Soup Ingredients
I’ve already mentioned a few of the ingredients above, but cream of mushroom soup is a surprising nutritional powerhouse. Chicken broth is one of my favorite superfoods because it’s nutrient dense and simple to make. You can even make it ahead of time and freeze for later.
Don’t have healthy bone broth on hand? This brand is a favorite of mine and just as good as homemade broth.
You might be wondering: Is cream of mushroom soup gluten free? This mushroom soup is since we’re using arrowroot powder to thicken. Other recipes often use wheat flour or even cornstarch. And of course, the conventional mushroom soup on store shelves has gluten, dairy, and other thickeners and fillers. While our family is no longer dairy free, the dairy in this soup is optional.
Condensed Cream of Mushroom Soup
We love this soup as a side dish to hamburgers, chicken, and more. If you need condensed cream of mushroom soup though for recipes, there’s an easy way to do it. You’ll just reduce the amount of chicken broth to two cups while cooking (details in the recipe below).
Where to Buy Healthy Creamy Mushroom Soup
Thankfully, more brands are putting healthier items onto store shelves for those of us with busy lives. If you don’t have time to make your own soup or want some on hand for busy days, you’ve got options! This Mushroom Bisque from Kettle and Fire tastes amazing and is made with real food ingredients.
A Better Cream of Mushroom Soup (& It’s Easy!)
Like most foods, homemade not only tastes better, but it’s typically healthier too. Cream of mushroom soup is no exception! This simple DIY version works as a substitute in recipes or is delicious on its own.
I typically make several batches of this and keep them in the refrigerator. I also freeze it for easy meal prep at Thanksgiving. 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. I promise you will be hooked!
Homemade Cream of Mushroom Soup
Servings
Equipment
Ingredients
- 1 lb fresh mushrooms (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- ¼ cup butter (or coconut oil)
- 1 tsp salt
- ½ tsp black pepper
- 2 TBSP arrowroot powder
- 4 cups chicken broth
- ½ cup heavy cream (optional, or coconut cream)
- ½ cup sour cream (optional)
Instructions
- In a large pot, melt butter or coconut oil over medium heat.
- Add chopped mushrooms and onion; sauté until soft and translucent, about 8–10 minutes.
- Stir in minced garlic and cook for another 1–2 minutes, until fragrant.
- Sprinkle in salt, pepper, and arrowroot powder. Stir to coat the vegetables evenly.
- Slowly add the chicken broth, stirring as you pour to prevent clumping.
- Bring to a gentle simmer and cook for about 10 minutes, until slightly thickened.
- Stir in the cream and sour cream (if using) and heat just until smooth and warmed through.
Nutrition
Notes
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Mushroom Soup Tips
- For extra flavor: Add ½ teaspoon dried thyme or a splash of tamari or coconut aminos for a deeper, umami taste.
- Creamier: Use an immersion blender to partially or fully puree the soup.
- Condensed version: Reduce the broth to 2 cups for a thicker consistency. This makes about 2 cups of condensed soup, he same as roughly 2 standard 10.5 oz cans of store-bought condensed cream of mushroom soup.
- Storage: Keeps up to 4 days in the fridge or 2–3 months in the freezer. Freeze in 1-cup portions for easy recipe use.
Recipes With Cream of Mushroom Soup
Here are some ideas for ways to use your mushroom soup.
How do you use cream of mushroom soup?
Leave a Reply