Campbells Golden Mushroom Soup Substitute
Recreate the comforting richness of Campbell's Golden Mushroom Soup with this easy homemade substitute! Featuring a savory blend of finely chopped button mushrooms, creamy beef broth, and a hint of tomato paste, this recipe captures the classic flavor while offering a fresher, more wholesome alternative. Sautéed onions, garlic, and a touch of paprika and thyme add depth and warmth, while a splash of heavy cream delivers the velvety texture you love. Perfect as a standalone soup or a flavorful ingredient in casseroles and sauces, this golden mushroom soup substitute is ready in just 30 minutes. Say goodbye to canned soup and hello to a customizable, preservative-free upgrade!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces button mushrooms, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low sodium)
- 0.25 cups heavy cream
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter and olive oil in a large saucepan over medium heat.
Add the chopped onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the mushrooms to the saucepan and cook for 5-6 minutes, stirring occasionally, until they release their liquid and begin to brown.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Sprinkle the flour over the mixture and stir well to coat the vegetables evenly, cooking for 1 minute to eliminate the raw flour taste.
Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.
Add the paprika, dried thyme, salt, and black pepper, and stir to combine.
Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the soup thickens.
Reduce the heat to low and stir in the heavy cream. Cook for another 1-2 minutes, being careful not to let it boil.
Taste the soup and adjust seasoning if necessary.
Serve warm as-is, or use it as a substitute in recipes that call for canned golden mushroom soup. Optional: Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.6 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
