Written By: Jessica DeMay
43 CommentsThis post may contain affiliate links.
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PVW
This Healthy Cream of Mushroom soup is Paleo, Whole30, gluten free and vegan and is so much better tasting than store bought. Super simple and no weird ingredients.
*Pictures updated 8/30/17. Recipe and text remain the same.
Cream of mushroom in a can used to be a staple in my kitchen. When we started focusing on eating real food that completely went away. But eating healthy doesn't mean giving up food you love and grew up on, it just means finding a healthier way of making it. This homemade soup is so easy and so much better than the can!! It's paleo, whole30, and even vegan (if you use veggie broth)!
I have used it to make green bean casserole and it's amazing. I recommend you save this recipe and pull it out around the holidays to make the best green beans ever!
Here are the ingredients you'll need. Mushrooms, onion, broth, salt, arrowroot powder, thyme, garlic, and coconut cream.
It is super easy to make and only takes about 20 minutes total- including cutting the mushrooms and onion. It can also be make ahead of time if you're using it in another recipe.
I like little chunks of mushrooms in the sauce so I remove half of the mixture and only blend part of it. If you like a completely creamy sauce though, just blend it all. There is nothing about this cream of mushroom that you won't love- it is thick, creamy, rich, flavorful and healthy!
You will love how easy this Cream of Mushroom is and how much better it tastes. This can be used however you would use a can of cream of mushroom.
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Healthy Cream of Mushroom
Author:Jessica DeMay
Prep Time:10 minutes minutes
Cook Time:15 minutes minutes
Servings:12 servings
4.63 from 8 votes
Ingredients
- 16 oz fresh mushrooms diced
- 1-2 cups bone broth or veggie broth for vegan
- 1 large onion diced
- 2 cloves of garlic
- 1 teaspoon salt
- 1 13.5 oz can coconut cream
- 1 tablespoon fresh thyme
- 2 tablespoons arrowroot powder
Instructions
In a large saucepan, combine the mushrooms, broth, onion, garlic, and salt.
Cook for about 10 minutes on medium heat until mushroom have reduced in size and become soft.
Turn off the heat and remove about ½ cup of the mixture. Set aside.
Add in the coconut cream and using an immersion blender, blend the mushroom mixture until there are no chucks remaining. If it is too thick, add in a little broth at a time until desired consistency is reached.
Turn back on medium heat and add in mushrooms and thyme.
Add the arrowroot powder and whisk until there are no lumps. Stir until thick.
Store in fridge for up to one week.
Nutrition Information
Calories: 77kcal (4%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 0.003gSodium: 274mg (12%)Potassium: 138mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 70IU (1%)Vitamin C: 2mg (2%)Calcium: 6mg (1%)Iron: 0.3mg (2%)
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43 Comments
Tonya G says
This soup is the bomb! I thought I had already left a comment, but I don't see it. I made this last weekend and then made your green bean casserole with it for my family yesterday. It was delicious! I will make this again soon and divide it in 3 containers in the freezer to have my own cream of mushroom soup on hand for casseroles. It's not only healthier, but so much tastier than the canned stuff. THANK YOU!
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Jessica DeMay says
Thanks, Tonya! I'm so glad you love it 🙂
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Tonya G says
This is so delish! I made it to use in a green bean casserole (and plan to make yours), but this is so good by itself. I would totally enjoy just pouring it into a cup and drinking it. Thank you for this simple recipe. I did saute the mushrooms and onions because I'm just used to doing that. I'm sure it's not necessary, but I figured it wouldn't hurt. I'm sure I'll try it other times without that step and see if I can even tell the difference. YUM!
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Jessica DeMay says
Thanks for making it and so glad you love it!
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Annette says
I love this recipe, I would never eat canned mushroom soup again! Thank you😀
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Jessica DeMay says
You're welcome!
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Sara says
Amazing. Thank you for creating this. So easy to make too.
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Jessica DeMay says
You're welcome, Sara! Thanks for making it!
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Susana says
If you were going to sub for the condensed canned stuff, what ratio would you suggest??
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Jessica DeMay says
Hi Susana- a can of cream of mushroom is 10.5oz, so a little over a cup. So that's how you would use it. Hope that helps!
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Tami allen says
Delicious and just what I needed to convert a recipe from my childhood into a whole30 compliant meal! Thank you!!
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Jessica DeMay says
Thanks, Tami! So glad you like it!
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Jane says
I made the soup to go into green bean casserole. The mushroom soup is sooooo sweet I’m afraid to add it into the beans.
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Jessica DeMay says
Hi Jane- did you by chance use the coconut milk that's in the alcohol aisle that is sweetened? It definitely shouldn't be sweet.
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Roxy says
Can this be frozen?
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Jessica DeMay says
Hi Roxy- sorry for the delayed response. This would freeze well. Hope you love it!
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Lisa says
Any how many calories per cup?
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Jessica DeMay says
Hi Lisa- I don't know since I don't calculate that. You can figure that out on My Fitness Pal if needed.
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Teresa Maday says
OMG!! This soup is so awesome!! I have to admit I was scared to try it because I hate coconut stuff and this had coconut cream in it. You really can’t taste it- it just makes it creamy. I will be making this often. You could even use it for a green bean casserole for those of us on the Whole30. I didn’t have a can of coconut cream so I just used the top half of a can of coconut milk (skimmed off cream and dumped the watery stuff( and used 1 tsp of dried thyme since I didn’t have any. I used baby Bella mushrooms and it was so tasty. I couldn’t stop eating it!! You are a genius!! Thanks for your wonderful blog and recipes that have helped me with eating clean.
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Jessica DeMay says
You're welcome, Teresa! Thanks for trying it and for the great feedback! I actually have a green bean casserole using it:https://www.jaysbakingmecrazy.com/2017/10/01/paleo-whole30-green-bean-casserole/
I am so glad you tried it and like it! 🙂Reply
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