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Cream of mushroom soup from a can was a favorite around here before we transitioned to a whole food diet. The ingredient list on that can included MSG, modified food starch, and GMO oil. We haven’t had mushroom soup in a couple years, but my son requested it when he recently got braces. I adapted a creamy mushroom soup recipe from 100 Days of Real Food to come up with my version. Everyone loved it, and I’m happy to have this soup in the house again (minus the unhealthy additives).
If you want a creamier version, you can add extra milk or cream to taste. Also, when you puree the soup, you can make it totally smooth by pureeing it for a few minutes. Shorten the puree time if you want to leave some texture to the soup.
- 3 tbs olive oil
- 1 small onion diced
- 2 carrots diced
- 1 clove garlic minced
- 1 1/2 pounds fresh mushrooms sliced
- 4 cups broth
- 1/2 tsp salt or to taste
- 1/2 cup whole milk or heavy cream or more to taste
- Saute the onion in the olive oil in a large soup pot with the cover on over medium-low heat for about 5 minutes, or until tender. Add the carrots and cook, covered, over medium-low heat for another 5 minutes.
- Add the garlic and mushrooms, and continue to cook, covered, over medium-low heat for another 10 minutes. The mushrooms will release their juices during this time.
- Add the broth and salt, and simmer gently in an uncovered pot for 30 minutes, or until all the vegetables are very tender.
- Puree the soup with an immersion blender or in a food processor. Stir in the milk or cream and serve warm.
Mushroom Soup Price Breakdown
This recipe costs a total of $7.41, or $.93 per one-cup serving. The Campbells’ version costs about $1.30 per cup, and it’s full of unhealthy additives. This homemade mushroom soup is a much better option, and it tastes delicious.
Check out the gluten-free, vegan adaptation of this recipe from Sarah at Gazing In.
Are there other canned soup recipes that you’d like to see made healthier? Please leave your suggestions in the comments.