Soup, mushroom with beef stock, canned, prepared with equal volume water
Whole food · Soups, Sauces, and Gravies
Photo: Wikipedia
This is a light, savory canned soup made from mushrooms simmered in a beef stock base, reconstituted with an equal volume of water. It has a thin, brothy consistency with tender slices of mushroom and a mild, umami-rich flavor. Nutritionally, it's very low in calories and provides a modest amount of protein from the beef stock.
Calorie split: 15% protein · 43% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People appreciate it for its comforting, familiar umami flavor and incredible convenience as a quick starter or sauce base. It's a classic pantry staple that can transform a simple meal with minimal effort.
⚠️ Watch-outs & how to enjoy it better
Canned soups are often very high in sodium, which can be a concern for those monitoring blood pressure. To counteract this, you can look for 'low sodium' versions, dilute it further with water or unsalted broth, or pair it with fresh, low-sodium ingredients like steamed vegetables or plain grains.
Key benefits
- Very low calorie density (35 kcal/100g)
- Provides a small amount of protein from animal stock
- Source of quick, savory flavor for meal bases
- Convenient shelf-stable pantry staple
- Low in carbohydrates and sugars
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cream of mushroom' soup in a can is a famously versatile 'secret ingredient' in mid-century American cooking, used to thicken everything from green bean casseroles to meatloaf glazes.
Full nutrition (USDA data · scales with serving)
| Water | 92.1 g |
| Energy | 35.0 kcal |
| Energy | 146 kj |
| Protein | 1.3 g |
| Total lipid (fat) | 1.6 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 3.8 g |
| Fiber, total dietary | 0.30 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 0.34 mg |
| Magnesium, Mg | 4.0 mg |
| Phosphorus, P | 15.0 mg |
| Potassium, K | 65.0 mg |
| Sodium, Na | 397 mg |
| Zinc, Zn | 0.57 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.15 mg |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.49 mg |
| Pantothenic acid | 0.10 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 514 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.64 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.05 g |
| SFA 16:0 | 0.33 g |
| SFA 18:0 | 0.19 g |
| Fatty acids, total monounsaturated | 0.58 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.52 g |
| Fatty acids, total polyunsaturated | 0.32 g |
| PUFA 18:2 | 0.28 g |
| PUFA 18:3 | 0.04 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
Is this soup a good source of nutrients?
It's a low-calorie, light option but not a significant source of most vitamins or minerals. Its primary nutritional value is as a low-calorie flavor base and a small contributor of protein from the beef stock.
Can I use this in place of broth in recipes?
Yes, it works well as a flavorful substitute for plain broth or stock in gravies, sauces, and casseroles, though it will add a distinct mushroom-beef flavor and may contain more sodium.
How does the nutrition change when prepared with water vs. milk?
Preparing it with water keeps it low-calorie and low-fat. Using milk or cream will significantly increase the calories, fat, and protein content, making it richer but more like a cream soup.
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 0.35 kcal/g · 15% calories from protein · 0.3 g fiber · 0.0 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: 6.11 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.