Homemade Low Sodium Cream of Mushroom Soup
Rated 5.0 stars by 2 users
Category
Soups and Stews
Cuisine
American
Author:
Darryl Miles
Servings
8
Prep Time
25 minutes
Cook Time
40 minutes
A velvety, rich cream of mushroom soup that doesn't compromise on flavor despite being low in sodium. This homemade version features a medley of fresh mushrooms and herbs, enhanced with Symphony Seasonings Replenishing Salt for a perfect balance of minerals and taste. Ideal for both immediate enjoyment and long-term storage through freezing or canning.
Ingredients
Mushroom Base
- 2 pounds mixed mushrooms (cremini, button, and shiitake), sliced
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
Soup Base
- 1/3 cup all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- 2 cups whole milk
- 1 cup heavy cream
-
2 teaspoons Symphony Seasonings Replenishing Salt
- 1/2 teaspoon white pepper
Aromatics
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
Directions
In a large stock pot or Dutch oven, heat olive oil and butter over medium heat until butter is melted.
Add onions and cook until translucent, about 5 minutes.
Add garlic and cook for another minute until fragrant.
Add mushrooms and 1 teaspoon Symphony Seasonings Replenishing Salt. Cook until mushrooms release their liquid and it mostly evaporates, about 10-12 minutes.
Sprinkle flour over the mushroom mixture and stir constantly for 2-3 minutes to cook out the raw flour taste.
Gradually add broth while stirring continuously to prevent lumps from forming.
Add thyme sprigs and bay leaf. Bring to a simmer and cook for 10 minutes.
Stir in milk, cream, remaining Symphony Seasonings Replenishing Salt, and white pepper. Simmer for 15 minutes, stirring occasionally.
Remove thyme sprigs and bay leaf.
Using an immersion blender, partially blend the soup, leaving some mushroom pieces for texture. Alternatively, blend half the soup in a standard blender and return to pot.
Recipe Note
For Freezing:
Allow soup to cool completely. Portion into freezer-safe containers, leaving 1 inch headspace for expansion.
For Canning:
Ladle hot soup into clean, hot pint or quart jars, leaving 1 inch headspace.
Remove air bubbles, wipe rims, and apply lids and bands.
Process in a pressure canner at 10 pounds pressure (adjust for altitude):
Pints: 60 minutes
Quarts: 75 minutes
Recipe Notes
For a thicker soup, reduce liquid by 1 cup or increase flour to 1/2 cup
Use any combination of mushrooms you prefer
For dairy-free version, substitute coconut milk and cream
Symphony Seasonings Replenishing Salt adds essential minerals while keeping sodium levels balanced
Storage Instructions
Refrigerator: Store in airtight container for up to 5 days
Freezer: Store in freezer-safe containers for up to 6 months
Canned: Store in a cool, dark place for up to 1 year. Refrigerate after opening