Healthy Canned Cream Of Mushroom Soup

- Jan 10, 2018 -

Make Your Own Condensed Cream of Mushroom Soup in Less than 5 Minutes


1 teaspoon onion powder

2 tablespoons cornstarch

1 tablespoon canola or vegetable oil (I use avocado oil)

⅛ teaspoon white pepper

¼ teaspoon salt (or to your taste)

Pinch of sugar

8-ounces 2% evaporated milk

Handful (approx. ¾ cup) fresh mushrooms, sliced

mushroom soup.jpg


Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.

Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.

Using a blender ensures your soup will be lump-free.  Using a microwave means the process will be fast and scorch-free.

Customize and  increase flavor with garlic (crushed or powdered) or  bouillon (cubes, powder or concentrate).

Did you know 2% evaporated milk and fat-free evaporated milk contain the exact same calories? Check it out.  Might as well use 2%.

Pulse the blender an extra time if you don’t want to recognize the mushroom pieces; less time if you want bigger chunks.

I prefer cornstarch over flour–better texture, not pasty.  More like what we’re familiar with out of the can.

Well-drained canned mushrooms can be substituted for fresh.

Replace the onion powder with fresh or frozen onions if desired but they will still be a little crunchy because of the short cooking time.

This recipe yields approximately 10 ounces- the same amount as a “regular” can called for in most recipes.

Add milk, broth or water for a quick soup you can serve for supper.

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