This Healthy Cream of Mushroom soup is Paleo, Whole30, gluten free and vegan and is so much better tasting than store bought. Super simple and no weird ingredients.
*Pictures updated 8/30/17. Recipe and text remain the same.
Cream of mushroom in a can used to be a staple in my kitchen. When we started focusing on eating real food that completely went away. But eating healthy doesn't mean giving up food you love and grew up on, it just means finding a healthier way of making it. This homemade soup is so easy and so much better than the can!! It's paleo, whole30, and even vegan (if you use veggie broth)!
I have used it to make green bean casserole and it's amazing. I recommend you save this recipe and pull it out around the holidays to make the best green beans ever!
Here are the ingredients you'll need. Mushrooms, onion, broth, salt, arrowroot powder, thyme, garlic, and coconut cream.
It is super easy to make and only takes about 20 minutes total- including cutting the mushrooms and onion. It can also be make ahead of time if you're using it in another recipe.
I like little chunks of mushrooms in the sauce so I remove half of the mixture and only blend part of it. If you like a completely creamy sauce though, just blend it all. There is nothing about this cream of mushroom that you won't love- it is thick, creamy, rich, flavorful and healthy!
You will love how easy this Cream of Mushroom is and how much better it tastes. This can be used however you would use a can of cream of mushroom.
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Healthy Cream of Mushroom
Ingredients
- 16 oz fresh mushrooms diced
- 1-2 cups bone broth or veggie broth for vegan
- 1 large onion diced
- 2 cloves of garlic
- 1 teaspoon salt
- 1 13.5 oz can coconut cream
- 1 tablespoon fresh thyme
- 2 tablespoons arrowroot powder
Instructions
- In a large saucepan, combine the mushrooms, broth, onion, garlic, and salt.
- Cook for about 10 minutes on medium heat until mushroom have reduced in size and become soft.
- Turn off the heat and remove about ½ cup of the mixture. Set aside.
- Add in the coconut cream and using an immersion blender, blend the mushroom mixture until there are no chucks remaining. If it is too thick, add in a little broth at a time until desired consistency is reached.
- Turn back on medium heat and add in mushrooms and thyme.
- Add the arrowroot powder and whisk until there are no lumps. Stir until thick.
- Store in fridge for up to one week.
Gina Cecil says
Have you tried freezing it?
Jessica DeMay says
Hi Gina- I have not, but I think it would work. Hope you like it!
Lianne says
Hoping to make this recipe this weekend. Could I use coconut flour instead of arrowroot powder?
Thanks!
Jessica DeMay says
Hi Lianne- unfortunately coconut flour will not work. It doesn't have the same thickening ability as arrowroot. You can use tapioca flour or cassava flour instead. I hope that helps. Enjoy!
Kara says
Can you sub celery in and make cream of celery soup instead? Just wondering. Thanks!
Jessica DeMay says
Hi Kara- I think that would work great. I hope you enjoy!
SAFFREE says
WHen You add the arrowroot powder, do you keep the medium heat on or else when do you turn off the heat? I Heard it will not thicken if arrowroot powder isn’t added at the correct temperature.
Jessica DeMay says
Yes, I add at medium heat and it always thickens.
KC Harrington says
Hello, just wondering if canned coconut milk would work instead of coconut cream? I have some coconut milk in my pantry.. ?
Jessica DeMay says
Hi KC- yes, that should work just fine. Hope you enjoy!
Kimberly says
I just made a batch of this tonight in preparation for my Thanksgiving green bean casserole. We're newly dairy-free so I was looking for an alternative. Boy, does this recipe deliver! It's amazing! We are definitely saving this one in the binder we have of "this one's a keeper" recipes. I used a vegan beef-style broth and crimini mushrooms. It wasn't as thick as canned condensed soup, but I suppose that could just be because I didn't cook it long enough to really thicken up like that. It was nice and thick, just not 'condensed' thick. Can't wait to make our casserole with this stuff, and to make it just to eat for dinner this winter.
Jessica DeMay says
Kimberly- this comment made my day!! Thank you so much! I am so glad you tried it and like it! No, it's not gel-like, like the can, but it works great in green bean casserole. Thank you for the great feed back and I hope you have a great Thanksgiving!!
Brooke says
Does this have a coconut-y flavor? Could I use almond milk?
Jessica DeMay says
Hi Brooke- no I don't think so at all. You could definitely try almond milk, but it might not be as thick.
Carla says
We are allergic to coconut, what would you recommend as an alternative to the coconut cream? (We do not have issues with dairy.) Since starting a clean food diet I have really missed cream of mushroom.
Jessica DeMay says
Hi Carla! You could try grass-fed plain yogurt, that should work. Let me know if you try it, I think you'll love it! 🙂
Melissa says
When using this in recipes that call for condensed mushroom soup is this treated as a one to one measurement? In other words.... does this recipe make a "condensed" product?
Jessica DeMay says
Hi Melissa- yes, you can use it as a one-to-one replacement. If a recipe calls for a 10oz can, then use 10oz of this. I hope that helps and I hope you try it. It is so delicious!
Kimberly Johnson says
Hi! I saw that one of the ingredients listed for the Cream of Mushroom is bone broth - could you please explain? I make my own chicken stock - not sure if it's the same.. Thank you 🙂
Jessica DeMay says
Hey Kimberly! Yup, that is exactly what I'm talking about. I used beef for this recipe because it is what I had on hand, but chicken would work perfectly. I hope that helps! 🙂
Jodi says
Wonderful recipe!
I was wondering if you recommend canning larger patches?
Jessica DeMay says
Thanks Jodi! I'm sorry I don't have an answer for you. I'm not familiar with canning at all so I'm not sure. I don't see why not. Let me know if you try it.
Jessica DeMay says
Ok, I just googled it and it looks like the arrowroot will break down and coconut milk is also on the "can't can" list. I'm sorry. You could try freezing it. I think that would work great.