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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
While it provides essential nutrients like selenium and B vitamins from mushrooms, it is often high in sodium and saturated fats. It is best used as a convenient base for meals that include fresh vegetables and lean proteins rather than a primary nutritional source.
Per 100g, this soup contains approximately 79 calories and 6.8g of carbohydrates. It also provides about 5.3g of fat and 1.35g of protein, making it a source of quick energy due to its starch and flour content.
Most standard versions are vegetarian as they contain dairy like milk or cream, but they are not vegan. Some brands may also use animal-based stocks, so it is important to check the label if you follow a strict vegetarian diet.
Typically, no. Most commercial condensed soups use wheat flour as a thickening agent. If you have celiac disease or a gluten sensitivity, you must look for a version specifically labeled as gluten-free.
It is generally not keto-friendly because it contains flour and cornstarch, which contribute to its carbohydrate count. For a low-carb diet, it is better to make a homemade version using heavy cream and mushrooms without flour thickeners.
It is most commonly used as a 'binder' or sauce base for casseroles, such as green bean casserole. You can also use it undiluted as a quick gravy for meats or diluted with milk or water to serve as a traditional soup.
A common substitute is a homemade white sauce (roux) made with butter, flour, and milk, mixed with sautéed mushrooms. In a pinch, cream of celery or cream of chicken soup can be used in most casserole recipes.
condensed cream of mushroom soup is a versatile ingredient found in cuisines around the world. With 79 calories per 100g and 1.35 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 7 recipes featuring condensed cream of mushroom soup with step-by-step instructions.
Browse recipes →Once opened, you should transfer the soup from the tin can to an airtight plastic or glass container. It will stay fresh in the refrigerator for approximately 3 to 4 days.
Yes, you can freeze it for up to 3 months in a freezer-safe container. Note that the dairy components may separate or become grainy when frozen; whisking the soup vigorously during reheating usually restores the creamy texture.
Unopened cans have a long shelf life, often 2-5 years, and are usually safe to eat past the 'best by' date if the can is not dented, rusted, or swollen. However, the flavor and texture may gradually degrade over time.