Healthy Cream Of Mushroom Soup

This easy and healthy homemade Cream of Mushroom soup recipe can be made vegan or vegetarian. Better than store bought condensed soups, and this recipe can be frozen for use in casseroles or eaten by themselves. Substitute for Campbell’s cream of mushroom soup.

Ingredients

• 1 cup white mushrooms sliced
• 3 cups chicken stock low sodium, or vegetable stock
• 2 tsp olive oil
• ¼ cup flour or any substitute you like
• 1 tbsp balsamic vinegar or white wine
• 2 cups almond milk

Instructions

Stovetop:

• Sauté mushrooms over medium heat with oil until tender. 
• Add balsamic vinegar and flour (or flour substitute). Allow a few minutes to cook, stirring as it thickens to avoid sticking or clumping. 
• Add the mushroom mixture to a large pot over medium-high heat, then pour the vegetable or chicken stock in. 
• 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. 
• 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.
• Add balsamic vinegar and flour to the pot, stirring as the soup base thickens.
• Turn off the sauté feature and add the chicken or vegetable stock and almond milk to the pot.
• Pressure Cook (high) for 2 minutes.
• When cook time is finished, quick release and allow to cool before serving.
• 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. 

Notes

Weight WatchersThis recipe as written is 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points21 Day Fix/Portion FixThis recipe counts as 1 green container and four teaspoons per batch. Per 1 cup serving, that’s 3/4 tsp and 1/6 of a green container per serving. I do not count this recipe into my daily containers on the Fix because the numbers are so small.Trim Healthy MamaThis is a crossover recipe for THM and here is what you need to change:

• use almond flour, coconut flour, or oat fiber
• add some Xanthum Gum if you need to thicken it more
• the olive oil will need replaced by MCT or coconut oil

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