Healthy Cream Of Mushroom Soup Recipe
Silky Healthy Cream of Mushroom Soup made with mushrooms, broth, and a light creamy base — a flavorful, freezer-friendly twist on canned condensed soup that’s better for you.
Servings: 6 servings
Calories: 103kcal
Equipment
- Kitchen Knife
- Stock Pot
- Immersion Blender
Ingredients
- 1 cup white button mushrooms sliced
- 1 tbsp balsamic vinegar or white wine
- ¼ cup flour or any substitute you like
- 3 cups chicken broth low sodium, or vegetable stock
- 2 tsp olive oil
- 2 cups almond milk plain, unsweetened
Instructions
Stovetop
- Sauté mushrooms over medium heat with oil until tender. 1 cup white button mushrooms, 2 tsp olive oil
- Add balsamic vinegar and flour (or flour substitute). Allow a few minutes to cook, stirring as it thickens to avoid sticking or clumping. 1 tbsp balsamic vinegar, ¼ cup flour
- Add the mushroom mixture to a large pot over medium-high heat, then pour the vegetable or chicken stock in. 3 cups chicken broth
- Add the almond milk and bring to a boil, then reduce heat and continue to cook at a simmer or low boil over medium-low heat for 8-10 minutes. 2 cups almond milk
- Optional: If you don't love mushrooms, you may want to use an immersion blender to blend this soup after it cools a bit. This will remove the large chunks of mushrooms.
Instant Pot
- Spray oil into the bottom of the pot and then press the Sauté button. Cook the mushrooms and oil for 2-3 minutes, until mushrooms are tender. 2 tsp olive oil, 1 cup white button mushrooms
- Add balsamic vinegar and flour to the pot, stirring as the soup base thickens. 1 tbsp balsamic vinegar, ¼ cup flour
- Turn off the sauté feature and add the chicken or vegetable stock and almond milk to the pot. 3 cups chicken broth, 2 cups almond milk
- Pressure Cook (high) for 2 minutes.
- When cook time is finished, quick release the pressure and remove the lid, then allow the soup to cool before serving. When releasing the steam from the Instant Pot, sometimes soups will spray out of the valve. Be on standby with a kitchen towel in case that happens.
- Optional: If you don't love mushrooms, you may want to use an immersion blender to blend this soup after it cools a bit. This will remove the large chunks of mushrooms.
Video
Notes
For the richest flavor, brown the mushrooms well before adding liquids—this deepens the savory taste and keeps the soup from tasting flat.
Nutrition
Calories: 103kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg