Yes! You can have a much lower sodium Cream of Mushroom soup! Now, you can get it already made and "lower in sodium" and depending on the brand, it will be lower. BUT will it be low enough? Again, depends on the recipe.
If you use cream soups regularly it could be worth it to make your own and store it. Most of these are made to be stored in the fridge and this one is no different but you CAN portion it down, and freeze it in muffin cups for later use.*
- 1 Tbsp butter no salt added (or better for you spread)
- 4 ounces baby Bella mushrooms sliced or diced
- 1 cup vegetable broth unsalted
- 1/2 tsp onion powder
- 1/8 tsp dried thyme
- 1/4 tsp garlic powder
- 1/2 cup of original unsweetened almond milk
- 1/4 cup all-purpose flour
- freshly ground black pepper to taste
- 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 the 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 your favorite no-salt seasoning.