You know that my story goes back to my Mom, and her lack of cooking ability as well as the fact that it was the time when TV dinners we uber popular, boxed meals, and the dreaded condensed cream of _________ soup that appeared in every casserole known to mankind.
But, as a kid, I LOVED them. I would make a can of the cream of mushroom soup, with crackers, and that was a meal.
My Mom even put a can of cream of mushroom soup in our mac and cheese (blue box of course) 😖 Now that idea just makes me shudder!
But, what are you supposed to do when a recipe you love calls for a can of it?
Nobody wants to take a bunch more time working on a homemade sauce right?
I mean that is why we are using a can to begin with. We want tasty, but don’t have a ton of time to spend over the stove.
Plus, the soup also adds a creaminess and thickens up the gravy or sauce that you need for those recipes.
And, if we are trying to cut out processed foods, and/or sodium, canned soups just end up gathering dust in our pantry.
So that means those favorite recipes are filed away under things we used to make.
Or so we thought.
Through the years of this “cleaned up” eating journey of mine I have tried to figure out how to create the perfect condensed soup substitute.
One that you, or I, could just dump and go like the original version, and I can tell you that I have come up with sauces that tasted good but didn’t fit the bill of really being exactly like the can of soup those recipes call for.
The main example I was working with?
The holiday classic, Green Bean Casserole (try my Low Carb Green Bean Casserole using this soup).
My grandmother would dump a can of green beans and a can of cream of mushroom soup together, top with french fried onion rings, and TADA – casserole!
That was the dish that I tested.
So, when I finally nailed it down, you know I did the happy foodie dance all over my kitchen!
Hawk joined in.
It was a mushroom soup dance party!!
I am pretty damn excited to share this recipe with you!!
I have variations for cream of chicken, and cream of celery too.
But you could do cream of onion by adding some sauteed onions, or cream of garlic, the skies the limit.
A HUGE plus to the whole dealio?
Regular cream of mushroom soup contains;
- 259 calories
- 17.96 grams of fat
- 4.91 grams of protein
- 1967 mgs of sodium
This version contains;
- 238 calories
- 13.1 grams of fat
- 9.8 grams of protein
- 235.2 mgs of sodium
So get into the kitchen, whip up some healthy cream O’ whatever soup.
Then do the happy foodie dance.
If you need a dance partner, Hawk follows really well!! 😂
MORE AMAZING SOUP RECIPES
Condensed Cream Of Soup Substitute Recipe (Keto Version Included)
- 1 tablespoon butter (for keto use grass-fed butter. I use Kerrygold)
- 3 tablespoons all-purpose flour (for keto use 1/2 teaspoon to 1 teaspoon xanthan gum)
- 1/2 cup stock, chicken or vegetable (for keto I use bone broth)
- 1/2 cup milk (for Keto use heavy whipping cream)
- Redmond’s real sea salt, to taste
- Fresh cracked black pepper, to taste
- 2 medium brown (cremini) mushrooms, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- 1 stalk celery, finely diced
- 1/2 teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1/4 cup cooked chicken, finely diced
- Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes, then whisk in the stock and milk until well blended. (for keto add the bone broth and heavy cream to melted butter, then sift 1/2 teaspoon of xanthan gum, whisking constantly and bring to a simmer).
- Continue whisking constantly until sauce thickens and begins to bubble (for keto, add additional xanthan gum if a thicker consistency is desired).
- Season with salt and pepper.
- Remove from heat.
- Add the mushrooms with the butter and saute until the mushrooms soften about 5 minutes.
- Add the garlic powder, onion powder, and Worcestershire sauce and continue with the recipe.
- Add the celery with the butter and saute until soft, then add the onion powder and continue with the recipe.
- Add the 1/4 cup finely diced cooked chicken with the butter and cook to warm the chicken.
- Add 1 teaspoon poultry seasoning and continue with the recipe.
Did you make this recipe?