This Condensed Cream of Mushroom Soup is lower carb, gluten free, keto-friendly and perfect for those Thanksgiving casseroles Grandma used to make. Substitute one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup. 16 oz. mushrooms (I used half portobello and half white.)
One can has about 20 grams of carbs in it along with a lengthy list of questionable ingredients. I sub one cup of this Condensed Cream of Mushroom Soup for one can of Campbell’s Condensed Cream of Mushroom Soup. This Condensed Cream of Mushroom Soup is so fall-fragrant and comforting.
Easy healthy family recipe for low-carb cream of mushroom soup. Follow the step-by-step instructions. In a large saucepan, heat the butter and gently fry the onion, garlic and mushrooms until soft. This should take about 5 minutes. Remove the saucepan from the heat, puree until smooth using a stick blender with the blade attachment.
Try Campbell’s 25% Less Sodium Cream of Mushroom Soup as substitute for a roux or béchamel sauce or use it as a start to recipes like chicken curry or garlic parmesan chicken to develop delicious results.