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Low Sodium Cream of Mushroom Soup

Updated: Nov 19, 2022

Unsalted cream of *something* soups leave so much to be desired. They're lackluster and uninspiring. We can do better. Use this in place of what you would normally use a can of cream of mushroom soup and watch it elevate your flavor. This is a favorite in green bean casserole, tater tot hot dish, or with just a nice crusty bread.

This recipe utilizes the umami mushroom powder I shared a few weeks ago. The great thing about this is that it gets all that beautiful mushroom flavor but none of the texture. Using a powder really boosts that mushroom flavor and makes it very homogenous throughout the dish. This is perfect for the upcoming Thanksgiving feast!!

While this does take a bit more work than just opening a can, this is so worth the few minutes it takes.

This whole soup comes out to about 180mg

Here's what it looks like when you use it to make a low sodium green bean casserole! See that beautiful color?!


  • 6 tablespoons unsalted butter

  • 1 onion, minced

  • 3 garlic cloves, minced

  • 1/4 cup umami mushroom powder

  • 2 tsp dried (not powdered, you want it sort of whole) thyme

  • 2 tbsp flour

  • 1 cup sodium free chicken broth

  • 2 cups heavy cream


  1. Melt butter in a large skillet over medium-high heat. Add onion and cook until softened. Add garlic and cook until nice and fragrant, about 30 seconds

  2. Add flour, umami mushroom powder and thyme. Stirring constantly, cook until the flour has start to brown slightly, about 2 minutes.

  3. Stir in the chicken broth and heavy cream. If the soup is quite thick, you can go ahead and add some water 1/4 cup at a time. You want it to simmer for a few minutes to get all the flavor going.. Simmer for about 15-25 minutes, until it's the consistency you need. Add pepper to taste.

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