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.
And if you’re making a quick soup just add 1 cup water or unsalted chicken broth. Along with some diced onion, and celery and a sprinkle of your favorite no salt seasonings. This recipe comes together in just a few minutes and you can ditch loads of sodium.
| Typical sodium amount per serving | 410-870 mg |
| Sodium per serving for this recipe | 53 mg |
| Calories per serving | 102 |
The famous name brands cream of mushroom soups, I looked at, is loaded with sodium anywhere from 410 – 870 mg per 1/2 cup. And since most recipes call for an entire can you could be adding up to 4350 mg. of sodium to a recipe from just one can!! Sometimes you just have to shake your head as you wonder why there is so much sodium in our canned foods. With this Low Sodium Cream of Mushroom condensed soup, you no longer have to avoid all the wonderful casseroles and soups when so many recipes call for this ingredient.
Mini Bella mushrooms 
Chopped mushrooms in bowl
TIPS FOR MAKING YOUR MUSHROOM SOUP
There are so many ways beyond this basic recipe to make your Low Sodium Cream of Mushroom soup. One is you use sliced or pre-sliced mushrooms. I prefer mine in smaller diced pieces. Or you could dice up some onion along with pre-minced garlic to replace the onion and garlic powder. If you’re making a plain mushroom soup I would do this. You can also add more mushrooms if you prefer.
Sometimes when I make this I’ll make a larger batch when I know I will be making a few meals in the future. I then pour it into a large muffin tin and then freeze it. When frozen simply pop them out and put them into a Ziploc bag and put them back in the freezer.
Then you can put it in a pot on low and unfreeze and warm it up. It may separate a little, but just stir it back up a bit and walah! You can then use it as a soup or incorporate into another dish.
[su_box title=”A few of my other great dishes to enjoy!” box_color=”#a92224″]
- Low Sodium Cream of Chicken
- Savory Low Sodium Brown Gravy
- Low Sodium Chicken Aborio Rice and Vegetable Medley
[/su_box]
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Cream of Mushroom soup. And please leave a comment or rating and share any tips you might have.
Low Sodium “Condensed” Cream of Mushroom
July 17, 2020Ingredients
- 1 Tbsp butter no salt added
- 4 ounces baby bella mushrooms sliced or diced
- 1 cup chicken broth unsalted
- 1/2 tsp onion powder
- 1/8 tsp dried thyme
- 1/4 tsp garlic powder
- 1/2 cup 2% milk
- 1/4 cup all-purpose flour
- freshly ground black pepper to taste
Preparation
- In a medium saucepan over medium heat, melt butter until bubbly. Add mushrooms, stir to coat and cook down until they have released most of their liquid, about 5 minutes.
- Stir in unsalted chicken broth, onion powder, and garlic powder and bring heat down to a simmer.
- In a small bowl, whisk together milk and flour.
- Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with pepper or favorite no salt seasoning.
Notes
I use, own and recommend these products and ingredients used in this recipe.
Amazon Links (Details>>)Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Details » https://tastyhealthyheartrecipes.com/a-la-cart/soups/low-sodium-cream-of-mushroom-soup/
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctor’s or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.
Simply outrageous. I used regular white mushrooms. Husband loved it. And it is going to be the to go COM soup. No more canned!
Thank you Anne! Glad you and your husband enjoyed!
This is fantastic. Thank you.
Pretty darn good! Cut onion for personal preferences to 1/4 cup. Added some Worcestershire sauce, 1 teaspoon for 65mg sodium, just to give it a little zip. I use it for tuna noodle casserole and its great. Thanks for the recipe.
Thanks Ken!
Hubby really likes this and FINALLY I can make mushroom soup pork chops again. I appreciate other’s comments on where they changed your recipe. I used sliced mushrooms and did not chop or dice smaller. A little time saving for those of us lazy cooks. This is rich and thick and very low salt! Thank you so much for sharing!
Thank you Karen!
Can you use canned mushrooms?
I have not used but, I do not see why not. I just looked and it appears there are no salt added canned mushrooms available.
I made this cream of mushroom soup and it is excellent. We couldn’t tell the difference .
PS my email addy came out in ALL CAPS, but it is really in all lower case letters. I couldn’t get my tablet to print it correctly.
I know haha, the software does that for some reason. It comes out fine on this end. No sweat!
Bill
This sounds delicious! Although I have yet to make it, because I need to know how many ounces are in 1 Can of unsalted Chicken Broth? Here in Manville, NJ, That item only comes packed in a cardboard box. It has 32 ounces in it. Would you be able to figure this out for me? Thank you kindly for your time.
Hi Gigi, For this recipe you need 8oz. or 1 cup of the broth. I always get the cardboard box version too. It has the screw top lid so if you don’t use it all you can recap and put it in the fridge.
Bill
We have been searching for low sodium cream of soups everywhere – I did find that Campbell’s makes some – but they only sell it in Canada. [can’t even get it shipped to US] Hubby found your recipe and tried it – LOVED IT – I have be wanting green bean casserole for years but didn’t want to make it with high sodium cream of soup. The following week I made your condensed Cream of mushroom soup AND used it in making Green Bean Casserole – I’m soooo happy we can eat it again.
Thank you Gail, Mmm, Love green bean casserole!
HI Bill
I am so glad I found this recipe of yours. I made it tonight and loved it!! It was very easy. I did double the garlic and onion powder. I made a double batch and am freezing a portion tonight. I’ll thaw and try it the frozen version this weekend. Thanks again!!
Thank you Jennifer
Thank you Jennifer, I like freezing portion sizes too for whenever I need it.