Paleo Cream of Mushroom Soup Recipe (2024)

According to the Campbell website, the ingredients in their traditional Cream of Mushroom Soup includes:

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC (source)

Well, the first two ingredients and the last ingredient seem benign enough. But then it gets scary… very scary indeed. Let’s take a closer inspection:

• Vegetable oils – due to the fatty acid profile, vegetable oils are inflammatory and promote weight gain. They are most likely made from GMOs (genetically modified organisms).
• Modified food starch – modifying a starch meansphysically, enzymatically or chemically altering it. Since modified food starches are often made with corn, this ingredient is possibly a GMO.
• Wheat flour – No thank you.
• Salt – this is, of course, highly refined table salt which lacks all the healthful properties of unrefined salt
• Monosodium Glutamate (MSG)– How about a little bit of neurotoxic MSG with your soup?
• Soy protein concentrate – soy, an anti-health food, impairs thyroid function and throws off hormone balance. It is also most likely GMO.
• Dehydrated cream – Made from the pasteurized milk of confined cows with a pinch of soy sludge… mmm, yummy. I love me some raw cream from pasture-raised cows but this “dehydrated cream” isn’t actual food in my book.
• Yeast extract – I don’t know what this is, but I certainly don’t use it in my kitchen when preparing soup.
• Flavoring – This could be almost anything, including stuff that really doesn’t belong in your stomach! The terms flavoring and natural flavors covers the deepest, darkest sins of the food industry.

This recipe uses whole foods ingredients for a deeply flavorful, rich, and creamy result. It it perfect for re-vamping your traditional Green Bean Casserole, as well.