It's true that soups are a great comfort food and are one of the oldest foods known to man, but we rely on Cream of Mushroom soup for many things, especially as an ingredient in casseroles and other dishes. Canned soup offers very little nutrition and lots of salt, which should be reduced in any diet.
This recipe is healthy and delicious, much better than canned, and by creating the low-salt version, people who must restrict there sodium intake can once again enjoy those casseroles that call for Cream of Mushroom soup.
Cream of Mushroom Soup
Ingredients
- 1 lb fresh mushrooms, sliced (or 2 cans sliced mushrooms and liquid)
- 1 Tbsp lemon juice
- 1 Tbsp unsalted butter
- 2 Tbsp minced onion or shallots
- 2 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
- 1/2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 cups milk (skim, 2%, whole, or heavy cream)
- 1 1/2 cups homemade or low sodium chicken stock
- 1 teaspoon cornstarch or flour dissolved in 1 Tbsp water
- Minced parsley for garnish
- 1 Tbsp Sherry
Directions
- Slice or coarsely chop mushrooms.
- Melt the unsalted butter in sauce pan and lightly sauté onion or shallots on medium heat.
- Add fresh mushrooms, thyme and bay leaf, sauté over moderate heat for 15 minutes, stirring occasionally until the liquid from mushrooms has been released and dissipated. (Or if using canned mushrooms, add them instead and sauté for 5 minutes.)
- Add salt, pepper, sherry, milk or cream, lemon juice, and chicken stock. Bring to boil. Reduce heat and simmer for 20 minutes.
- Add cornstarch or flour and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley and homemade crackers, Herbed French Bread, or Italian or Amish white bread.
For low salt version, use fresh mushrooms or no salt added canned mushrooms. Use skim or 2 % milk. Use only homemade unsalted vegetable or chicken stock. This will make it about 2% Daily Value of sodium per serving. For every ¼ tsp of salt added, add another 6% DV sodium per serving.
If you don't make these changes, but still use fresh mushrooms, 2'% milk, low sodium canned stock, and the 1 tsp salt, the total is 35.5 % DV sodium per serving, the salt causing the great amount of sodium. Reduce salt to ¼ teaspoon for 17.5% DV sodium per serving.
Compare to 1 can of store bought condensed cream of mushroom soup at 189% DV sodium per can.
If the low salt version is bland, Try a little more lemon juice and a dash of malt or balsamic vinegar. Save salt substitute for serving and use sparingly. Salt substitute is potassium and can leave a bitter aftertaste if you use too much. It is also something of an acquired taste. Add additional salt sparingly as requirements allow.
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
Join the Conversation