I just assumed I would have to give up all of those old casserole, stuffing, dip, and potpie recipes…but not anymore! A blog reader even suggested making extra and freezing the leftovers. Now instead of reaching for a factory made ingredient out of a can how about something similar but better of course right out of your freezer? From Eating Well magazine. We recommend organic ingredients when feasible. Posts may contain affiliate links.
Homemade Cream of Mushroom Soup Recipe - Chef Billy Parisi
This Dairy free Cream of Mushroom Soup is a healthy twist on a classic! This homemade version is super easy to make. Most Cream of Mushroom soup recipes contain both dairy and gluten to give it the characteristic creaminess. Cream of Mushroom soup is a holiday classic and a key component in many other recipes, so I decided to spruce it up with some healthier swaps!
Affiliate disclosure: As an Amazon Associate, I may earn commissions from qualifying purchases from Amazon. Low Sodium Cream of Mushroom Soup is a must make for our low sodium diets. Many recipes for soups, casseroles and other dishes use it as a base for the recipe. The great thing about this recipe is it is so easy to make from just a few basic ingredients. Along with some diced onion, and celery and a sprinkle of your favorite no salt seasonings.
This better-for-you version of the traditional cream of mushroom soup calls for you to puree half of the soup for that rich, creamy mouthfeel and leave the other half as-is for hits of meaty texture. Don't skip the parsley and tarragon as both add a nice pop of color and their flavors play so well with the mushrooms. Be sure to brown the mushrooms well as that'll add even more depth to the soup. Roughly chop mushrooms.