Salt to taste: Different broths and stocks have varying levels of salt, so salt as needed based on your tastes. Better than Bouillon has a delicious mushroom version is you are looking for some extra mushroom flavor! You can also use Better than Bouillon or bouillon cube/powder, just mix with water ratio indicated on label. Other variations of the mushrooms that work well in this recipe are baby bella, crimini, portabello (portabella), shitake, oyster, enoki, chanterelle or porcini.Ĭhicken, beef, vegetable or mushroom broth/stock: You can use premade broth or stock. Sliced white mushrooms: You can buy the mushrooms pre-sliced or buy whole and slice them yourself. A garlic press is also an wonderful kitchen shortcut that you will use again and again!
Garlic cloves: Be sure to dice your garlic cloves finely. For example, regular olive oil, vegetable or canola oil also work well.
You can easily make this recipe vegetarian by using vegetable or mushroom stock.Įxtra Virgin Olive Oil: You can also use any oil of your choosing. I also love this soup served over Forbidden Black Rice for a super hearty meal. Super quick and easy recipe that is a great start to any meal or can be served as the main dinner dish with some delicious crusty bread. This healthy cream of mushroom soup is much lower in fat and calories than a regular version of cream of mushroom soup without sacrificing any of the delicious flavor!. You can make this entire soup recipe in one pot!. It doesn’t go overboard with butter or heavy cream and incorporates some lighter options, like light sour cream, with pungent herbs and spices to create the perfect healthy soup recipe. The problem with finding healthy cream of mushroom soup is that cream and healthy do not always go together! This mushroom soup recipe is the perfect blend of healthy and delicious. When the Fall season rolls around, I want to cozy up with a nice AND healthy comforting bowl of soup. This post may contain affiliate links which means I may receive commissions if you choose to purchase through this link (at no extra cost to you). I imagine it will take any other recipe up a notch or two and will impress the heck out of my friends and family at the next potluck dinner.Looking for a healthy mushroom soup recipe that doesn’t sacrifice flavor? This creamy mushroom soup is quick, easy and packs a punch with a variety of herbs and spices making this the perfect cozy Fall soup. It was awesome! I put leftovers into the refrigerator and it was even better the next day! I could definitely see me using this in recipes that call for cream of mushroom soup. Then added the rest of the cream and the seasonings then put that all into the soup mixture. of flour with just a small amount of the light cream (to keep the flour from lumping up). Following the directions, I mixed the 1 Tbsp. After about 10-15 minutes simmering the mushrooms, I poured that mixture into the roux and stirred that all together. Adding it very slowly keeps the mixture smooth, lump-free and thick. I gradually added the rest of the chicken broth. flour and stirred that continuously until it was slightly golden. 
I recommend starting the roux separately while the mushrooms are simmering. My 'tweaks' were as follows: I chopped the mushrooms up so they were more dispersed throughout the soup I added just a bit of the chicken broth to the mushrooms/garlic/onions to give the mushrooms more liquid to imbue their flavor to, then I put a lid on it and let it cook for awhile to get the mushroom flavor fully embedded in the juice. The recipe truly only makes about 4 servings. I thought the ingredients/proportions were spot on. It was simple and easy enough that I could see me making this on any given day.I stuck strictly to the recipe as it is printed here (because I always do that with a new recipe when making it for the first time). Most people just use the canned version as an addition to other recipes, but I've always liked to eat it as-is. Great and simple recipe! I've always loved cream of mushroom soup.
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