Soup, cream of mushroom, canned, condensed, reduced sodium
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a pantry staple: a smooth, velvety puree of mushrooms, cream, and starches, concentrated into a thick paste. Its flavor is deeply savory and umami-rich, with a mild, earthy mushroom character and a silky, coating texture when reconstituted. Nutritionally, it's a low-calorie base that provides a quick source of carbohydrates and a modest amount of fat.
Calorie split: 9% protein · 62% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love its unmatched convenience and the instant depth of savory, umami flavor it adds to dishes. It's a cultural touchstone for quick comfort food, evoking nostalgic casseroles and simple weeknight meals.
⚠️ Watch-outs & how to enjoy it better
The reduced sodium version can still be high in salt for those on strict diets, and the starches can cause blood-sugar spikes if consumed alone. To counteract this, pair it with a source of protein (like chicken or beans) and fiber (like vegetables or whole grains) to slow digestion and balance the meal.
Key benefits
- Excellent low-calorie base for creamy soups and sauces
- Provides quick energy from carbohydrates
- Convenient shelf-stable pantry item for fast meal prep
- Reduces sodium content compared to regular condensed versions
- Versatile ingredient for casseroles, gravies, and dips
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic Green Bean Casserole, which relies heavily on this condensed soup, was invented in 1955 by a home economist at the Campbell Soup Company to promote cream of mushroom soup.
Full nutrition (USDA data · scales with serving)
| Water | 87.3 g |
| Energy | 52.0 kcal |
| Energy | 218 kj |
| Protein | 1.2 g |
| Total lipid (fat) | 1.7 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 8.1 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 2.1 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.48 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 51.0 mg |
| Potassium, K | 374 mg |
| Sodium, Na | 383 mg |
| Zinc, Zn | 0.36 mg |
| Copper, Cu | 0.22 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 1.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.19 mg |
| Niacin | 0.17 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 10.0 ug |
| Folic acid | 2.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 9.7 mg |
| Vitamin B-12 | 0.02 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 8.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.16 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.40 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.53 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 0.29 g |
| SFA 18:0 | 0.10 g |
| Fatty acids, total monounsaturated | 0.44 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.42 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.56 g |
| PUFA 18:2 | 0.53 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 3.0 mg |
Amino acid profile (per 100g)
Estimated from Soup, bean with pork, canned, condensed — USDA does not publish this profile for Soup.
| Tryptophan | 0.06 g |
| Threonine | 0.24 g |
| Isoleucine | 0.29 g |
| Leucine | 0.48 g |
| Lysine | 0.40 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.33 g |
| Tyrosine | 0.18 g |
| Valine | 0.32 g |
| Arginine | 0.31 g |
| Histidine | 0.15 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.66 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.28 g |
| Proline | 0.27 g |
| Serine | 0.29 g |
FAQ
How do I reconstitute condensed cream of mushroom soup?
The standard ratio is one can of soup to one can of water or milk. Using milk will make it richer and creamier, while water keeps it lighter. Stir well and heat gently.
Is this soup gluten-free?
Most canned condensed cream of mushroom soups contain wheat flour as a thickener and are not gluten-free. Always check the label for specific allergen information.
Can I use this as a direct substitute for homemade cream of mushroom soup in recipes?
Yes, it's a common 1:1 substitute for homemade soup in casseroles and sauces, though the flavor will be less fresh and more concentrated. It's designed for cooking, not just eating from a bowl.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.52 kcal/g · 9% calories from protein · 0.6 g fiber · 2.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.