Mushroom Cream Soup

A velvety soup made by simmering mushrooms, onions, and garlic, blended with cream or milk, and often thickened with flour or butter for a smooth, savory finish.

265

1 cup

(240 ml)

CAL

C

Nutri-Score

High in saturated fat and often moderate in sodium.

Value per 100 ml & per cup (240ml):

110 kcal | 265 kcal

Protein

2 grams | 5 grams

Fats

7 grams | 17 grams

Carbohydrates

9 grams | 21.5 grams

Fiber

1 gram | 2.5 grams

Vitamins & Nutrients

Vitamin D: Supports immune health and calcium absorption (from mushrooms).
Selenium: Aids in antioxidant defense and thyroid function.
Riboflavin (Vitamin B2): Helps convert food into energy.
Phosphorus: Supports bone health and energy production.

Satiety and Feelings

The creaminess makes this soup comforting and satisfying, though the lower fiber may reduce lasting fullness compared to chunkier soups.

What does 100 ml look like?

About half a ladle or a small teacup of soup.

What does 2000 | 2500 calories look like?

Roughly 11 to 13.8 cups (2.6 to 3.3 liters / 5.7 to 7.3 lbs)

Ingredients

Mushrooms, onion, garlic, butter, flour, cream, vegetable or chicken broth, salt, and pepper.

Daily Value per 100 milliliters %

Vitamin B2 (Riboflavin)

10%

Selenium

15%

Vitamin D

5%

Phosphorus

5%

Fiber

1%

Protein

5%

Sodium (Salt)

15%

Carbohydrates

3%

Total Fat

10%

Saturated Fat

15%

Cholesterol

5%

Sugar

2%

Calories

5%

Did you know?

Mushrooms are one of the few non-animal sources of Vitamin D, especially when exposed to sunlight or UV light.
Cream of mushroom soup is a classic base for many casseroles in American cuisine.
Some mushrooms, like shiitake or portobello, add a meaty umami flavor without any meat.
Canned mushroom soup was first introduced by Campbell’s in 1934, revolutionizing convenience cooking.