Cream of Mushroom Soup {THM-S}

Cream of Mushroom Soup - this is a Trim Healthy Mama S recipe #trimhealthymama #glutenfree

For years I was the only person who liked mushrooms in our family, so I rarely purchased them. About a year ago, Abbie decided to try to expand her palate in the mushroom realm, so I happily began to cook them more often. I am still the only one who really likes mushrooms, but everyone else (except for the youngest) is willing to eat them. Even my husband said, “You know, I’m really not a mushroom fan, but this soup is delicious!”

Most creamed soups are thickened with either potatoes or flour (usually using a roux.) Potatoes and wheat are both pretty much off the Trim Healthy Mama plan, so in order to make THM Cream of Mushroom soup I had to find another solution for thickening. A little bit of glucomannon did the trick!

One result of using glucommanan and heavy cream is that a moderately sized bowl of this soup is extremely filling.

Cream of Mushroom Soup - this is a Trim Healthy Mama S recipe #trimhealthymama #glutenfree


Cream of Mushroom Soup {THM-S}
Prep time

Cook time

Total time


This delicious cream of mushroom soup does not sacrifice flavor to fit in the Trim Healthy Mama eating plan. This recipe is an “S.”
Recipe type: Trim Healthy Mama S
Cuisine: Soup
Serves: 4

You’ll need…
  • 1 lb mushrooms, cleaned and sliced
  • ½ cup onion, chopped
  • 3 cloves garlic, crushed or minced
  • 3 Tablespoons butter
  • 2 cups chicken broth (on plan)
  • ½ cup heavy cream
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • (optional ¼ teaspoon glucomannan)

Here’s what to do…
  1. Saute mushrooms and onions in butter over medium heat.
  2. When the mushrooms are almost done, add garlic and stir well.
  3. Add chicken broth, pepper and salt to the pot and bring to a boil.
  4. Remove from heat and stir in cream.
  5. Soup will be quite thin – it is delicious this way. If you prefer it thicker you can use an immersion blender to blend a bit, or put half the soup in a blender, then mix it back into the pot. You can also add ¼ t glucomannan to thicken the soup – be sure to stir it vigorously to activate the glucomannan.



About Patti Brown

10 Responses to “Cream of Mushroom Soup {THM-S}”

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  1. Mmm. That look delicious! I’ll get my coat ;o)

  2. Sandra Anker says:

    I LOVE mushrooms. This looks delicious!

  3. Dawn says:

    Mmmm. Looks like the perfect dish with this “chilly” weather hitting Texas.

  4. Tammy M says:

    I made this today with Not Naughty Noodles added – tasted great – thanks for the recipe!

    • Abbie and Mrs. Brown says:

      I’m so glad you liked it Tammy! I haven’t tried it with the THM noodles – what a great idea!

  5. Rebecca says:

    Have you tried this in any recipes that call for condensed soup? Thanks!

    • Abbie and Mrs. Brown says:

      No I haven’t. Recipes that use canned mushroom soup usually use the condensed soup straight out of the can without adding water. This recipe would be too thin for that. You might try it using less broth. You would definitely want to add the glucomannan. If you do try this would you let me know how it went? Good luck! – Patti

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