Healthy Cream of Mushroom Soup (2024)

Many traditional cream of mushroom soup recipes use heavy cream or half-and-half as its base. We've lightened this recipe up some by using whole milk and less butter, while still going big on flavor. And remember, dairy touts its own health benefits, including being rich in calcium and (if fortified) vitamin D.

From button, cremini and oyster to portobello and shiitake, mushrooms are loaded with health benefits. Mushrooms exhibit anti-inflammatory properties and, acting as a prebiotic, can improve gut health. They're also a good source of potassium and B vitamins. Most notably, mushrooms are the only plant-based source of vitamin D, a vitamin that we get primarily from being exposed to sunlight.

Because it uses all-purpose flour to thicken it, this recipe is not gluten-free. However, you could use an all-purpose gluten-free flour to make it gluten-free. Also, be sure to check the label on the vegetable stock to ensure it doesn't have a gluten-containing thickener added to it.

Use an assortment of mixed mushrooms, such as cremini, portobello, chanterelle, shiitake, porcini, button and oyster mushrooms. When shopping for mushrooms, they should feel dry and firm to the touch, have a smooth outer appearance and are free from any dark spots. Be sure to clean the mushrooms well before using.

Tarragon is a perennial herb with slender, delicate green leaves and a distinctive licorice flavor. If you don't have fresh tarragon, you can use dried tarragon instead. Add 1 teaspoon of dried tarragon with the shallots and scallions in Step 2 to bring out the flavor of the dried herb. For a fresh herb substitute, use 1 tablespoon of chopped fresh chervil which has a mild licorice flavor similar to tarragon. If you prefer not to use tarragon, garnish the soup with chopped fresh chives.

Yes, you can make the soup ahead and refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.