Condensed cream of mushroom soup with reduced fat and sodium

Condensed cream of mushroom soup with lower fat and sodium content is a versatile and practical ingredient commonly used in recipes to provide a smooth and velvety mushroom flavor without adding excess fat or salt. This soup is a healthier version of the traditional condensed cream of mushroom soup, ideal for those looking to take care of their diet without sacrificing flavor.

Origin: Condensed cream of mushroom soup has its roots in American cuisine, where it became popular in the 20th century as a convenient product for preparing quick and tasty dishes. Currently, versions with lower fat and sodium content are a result of the growing demand for healthier and more wellness-conscious options.

Properties: This ingredient is low in saturated fat and sodium, making it suitable for low-salt and low-cholesterol diets. It provides an intense umami flavor due to the mushrooms, in addition to a creamy texture that improves the consistency of stews, soups, creams, casseroles, and lasagnas. It is an excellent base for enriching dishes without the need to add extra cream or butter.

Synonyms in Latin American Spanish: In different Spanish-speaking regions, this preparation may be known as light condensed cream of mushroom soup, low-fat condensed cream of mushroom soup, or simply low-sodium creamy mushroom soup.