Home » Meals » Lunch » Cream of Mushroom Soup (Lightened Up Version)

Cream of Mushroom Soup (Lightened Up Version)

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Jump to Recipe Pin Recipe
4.13 from 8 votes

This easy homemade Cream of Mushroom Soup recipe blows the canned stuff out of the water. Loaded with two types of mushrooms in a creamy, savory broth, you’ll never know it is a healthier version of the comfort food favorite.

If you love healthier soups, try my Healthy Chicken Pot Pie Soup!

PIN Cream of Mushroom Soup to try later!

Cream of Mushroom SoupPin

Chillier weather is on the way and when it hits, there is nothing better than curling up on the couch with a blanket and a steaming bowl of hearty soup. No one is the wiser that this version of the comfort class is lighter than its traditional counterparts. 

Still super creamy, this soup can be made in under 40 minutes and uses a fraction of the cream. Mushrooms infuse the broth with earthiness creating the most delicious combination of flavors.  You can ditch your canned Campbell’s Cream of Mushroom Soup and make this instead.

The best part about this soup is it’s healthier!  This is a lightened up version of Cream of Mushroom Soup because I use half the amount of cream that a traditional Cream of Mushroom Soup calls for and it is still super creamy and luscious! 

Tender bits of mushrooms are complemented by butter, olive oil, garlic, onions, herbs, wine, chicken stock and other flavors to give this soup the most satisfying flavors. All of the ingredients melt together so perfectly and has just the right amount of cream  that makes this soup creamy. 

I especially love serving this Cream of Mushroom Soup with bread especially my Rustic Olive Bread, Olive and Herb Focaccia and even my Fluffy Dinner Rolls! If you love mushrooms, you’ll love my Skillet Chicken Marsala that’s loaded with mushrooms.

Cream of Mushroom SoupPin

INGREDIENTS TO MAKE CREAM OF MUSHROOM SOUP (HEALTHY VERSION)

  • Butter: salted or unsalted. I use unsalted so I can control the saltiness.
  • Olive oil: you can also use canola oil or vegetable out.
  • Yellow onion: you can also use white onion but I do not recommend using red.
  • Garlic: fresh is best, I don’t recommend using jarred garlic.
  • White + Cremini mushrooms: you can use any type of mushrooms for this recipe. These are our favorite! Some other great options are portobello and baby bella mushrooms. 
  • Fresh thyme + ground sage: used to create a depth of flavors. I find that fresh thyme brings out more flavors but dried thyme will work too!
  • Salt + pepper: for flavor.
  • White wine: I love using a dry to medium white wine such as Chardonnay. If you don’t want to add wine, sub in chicken broth.
  • All-purpose flour: needed to create thickness in the soup. 
  • Chicken broth: low-sodium is best so you can control the flavor.
  • Beef bouillon cube: you could also use chicken or vegetable bouillon instead. Bouillon cubes provides an incredible amount of flavor!
  • Heavy cream or milk: needed to make this mushroom soup creamy and adds richness! Half and half or any reduced fat milk will work. See notes below on how to make this soup recipe dairy-free and vegan

HOW TO MAKE CREAM OF MUSHROOM SOUP

STEP ONE. Heat the butter and oil in a large pot. Sauté the onion until soft and then add the garlic. Keep a watchful eye on the garlic, if it burns it will be bitter.

STEP TWO. Add the mushrooms, thyme, sage, salt and pepper. Cook for 5 minutes until the mushrooms turn a light golden brown.

STEP THREE. Add the wine and simmer for a few minutes, then sprinkle the mushroom mixture with flour and mix well until combined. Add the chicken broth, crumbled beef bouillon cube and stir. Let the soup simmer on low for about 15 minutes, making sure to stir occasionally until the soup has slightly thickened and has no lumps.

STEP FOUR. Stir in the heavy whipping cream (or milk) and cook for another few minutes. Serve warmed with crusty bread, enjoy!
mushrooms for Cream of Mushroom Soup recipePin

MUSHROOM SOUP VARIATIONS

You can alter this recipe to your needs or preference. There are many different variations of this recipe that you could make!

Since mushrooms are so hearty and packed with protein, this soup can be enjoyed just as or paired with a Spinach and Bacon Salad, Baked Chicken or Baked Turkey Zucchini Meatballs!

Vegetarian Mushroom Soup: simply use vegetable broth instead of chicken broth and you can replace the beef bouillon cube for a vegetarian bouillon cube! 

Dairy-Free Mushroom Soup: instead of using heavy whipping cream or milk, you can use any nut milk such as almond milk. Just make sure it is not flavored or sweetened. 

Vegan Cream of Mushroom Soup: use any type of nut milk instead of heavy whipping cream or milk (see note above). You can sub the butter for a vegan butter or use all olive oil instead.  Also use vegetable broth and a vegetable bouillon cube. 

Large pot of Cream of Mushroom Soup (Healthier Version)Pin

CREAM OF MUSHROOM SOUP (HEALTHY VERSION)

This Cream of Mushroom Soup recipe will make you feel warm and cozy and it’s even better because it’s a healthier version! 

Tender bits of mushrooms are complimented by butter, olive oil, garlic, onions, herbs, wine, chicken stock and other flavors to give this soup the most satisfying flavors. All of the ingredients melt together so perfectly and has just the right amount of cream (or milk) that makes this soup creamy. 

If you love mushrooms, you’ll love my Skillet Chicken Marsala recipe that is loaded with mushrooms!

Cream of Mushroom Soup (Healthier Version)Pin
Cream of Mushroom Soup RecipePin

LEFTOVERS

Store leftover Cream of Mushroom Soup in an airtight container for up to 5-6 days in the refrigerator. You can also freeze this soup for up to 2 months. When ready to enjoy, simply thaw and reheat over the stove or microwave. 

mushroom soup on spoonPin

National Soup Swap Day 2021

Happy National Soup Swap Day! Today, I’m linking up with other bloggers for a virtual soup swap hosted by Kate’s Recipe Box – and we’re all sharing some tasty soup recipes to warm you up!

CAN’T GET ENOUGH?

Subscribe and I’ll send all my newest and FREE recipes to your inbox!  You can also keep up with me on PinterestInstagram, and  Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!

Pin

Cream of Mushroom Soup (Healthy Version)

This is the easiest Cream of Mushroom Soup! This recipe is a healthy version so you don't have to feel bad about indulging in this soup! Loaded with two types of mushrooms and has a creamy savory broth that is delicious!
4.13 from 8 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 170kcal

Ingredients

  • 2 Tbsp. salted butter
  • 1 Tbsp. olive oil
  • 1 medium yellow onion; diced
  • 4 cloves garlic; minced
  • 8 oz. white mushrooms; cut in half and sliced
  • 8 oz. cremini mushrooms; cut in half and sliced
  • 2 tsp. fresh chopped thyme
  • 1 1/2 tsp. ground sage
  • 1/2 cup white wine
  • 5 Tbsp. all-purpose flour
  • 1/2 tsp. salt; adjust to taste
  • 1/4 tsp. black pepper
  • 4 cups low-sodium chicken broth
  • 1 beef bouillon cube
  • 1/2 cup heavy whipping cream or milk

Instructions

  • Heat butter and oil in a large pot or dutch oven overn medium-high heat until melted. Sauté onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add mushrooms, thyme, sage, salt and pepper. Cook for 5 minutes until mushrooms turn a light golden color.
  • Add wine and let simmer for a few minutes, then sprinkle the mushroom mixture with flour and mix well until combined. Add the chicken broth, crumbled beef boullion cube and stir. Let the soup simmer on low for about 15 minutes, making sure to stir occasionally until the soup has slightly thickened and has no lumps.
  • Stir in the heavy whipping cream (or milk) and cook for another few minutes. Serve warmed with crusty bread, enjoy!
Find Kathryn’s Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Nutrition

Serving: 1bowl | Calories: 170kcal | Carbohydrates: 12.1g | Protein: 4.9g | Fat: 10.2g | Saturated Fat: 5.1g | Cholesterol: 24mg | Sodium: 380mg | Potassium: 368mg | Fiber: 1.4g | Sugar: 2.4g | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




24 Comments

  1. 5 stars
    I love mushrooms and used to eat a whole can of mushroom soup. This soup is just gorgeous and I agree that healthier can be delicious and will be putting this one on the menu.