Canned cream of mushroom soup was one of my favorite meals growing up. The cream in the broth and the chunks of mushrooms were flavors I really craved. Unfortunately , this is not one of the healthiest meals, and now that I’m a mom, it’s not a meal I feel comfortable feeding my family. It is food that has been highly processed. Starting by the fact that it is not freshly made and it is supposed to have a very long shelf life. It is full of additives and has very high levels of fats and sodium. I like to have control of what I prepare at home and know the story behind each ingredient—where it comes from, what properties it has and, ideally, who harvested it.
I made this soup with cremini and white mushrooms, but feel free to use others or just one type the recipe calls for. The important part of this recipe is how all the flavors come together. The earthy, meaty flavors of the mushrooms is highlighted by the garlic and onion. The thyme and lemon juice bring an unexpected brightness to each bite. And the best part of this soup is that it is healthy: you control the fats and sodium, and it is super easy to prepare.
Cream of Mushroom Soup