Cooking With Cream Of Mushroom Soup

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Make Your Own Gf Cream Of Mushroom Soup

Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network

If you want to make a hearty cream soup without adding cream, there are several ways to create a creamy taste without using dairy. In many recipes, the simple substitution of coconut or almond milk in place of dairy milk will impart that silky, rich taste.

For those who can tolerate nuts, cashew cream is a rich, tasty substitute.

Dont forget your veggies, too. Try simply pureeing the soup ingredients without adding any cream. Potatoes, cauliflower and carrots all add body and a creamy consistency to soups.

Tips For The Best Cream Of Mushroom Soup

This is quick and easy but there are a few tips to make it even better.

  • Mushrooms: I used baby bella mushrooms but you can also use cremini or white button mushrooms. Or a mixture of mushrooms works and adds a blend of flavors
  • Slicing: Buy pre sliced mushrooms to save time. But if you have time slice your own. This helps make sure the mushrooms are the same thickness and will cook at the same rate. You may have to trim the pre-sliced mushrooms if some are too big.
  • Cream: Heavy cream adds incredible richness, but you can substitute half and half and have excellent results.
  • Saute: Dont under saute the mushrooms. You want a deep color on the mushrooms, and caramelization. This creates the best flavor.
  • Blend it: If you want a smooth creamy soup, once its simmered use an immersion blender or place in batches in your blender leaving the small opening on top open and covering with a paper towel and blend to desired texture.

Use Progresso Cream Of Mushroom For Your Tuna Casserole

Now, I love a good tuna casserole with canned tuna, potato chips, and mushroom soup, but you need to shop around and experiment before you can find just the right brands of the ingredients! For me, besides Chicken of the Sea tuna and Utz potato chips, Progressos Cream of Mushroom comes through on creaminess, thickness, and the taste of mushroom with mushroom BITS to make the best casserole base youll find! I love itits just complimented by the subtle fishy taste of the tuna and the salty baked potato chips!


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Once The Butter Is Melted Add The Shallots And Mushrooms

Gluten free cream of mushroom soup substitute. Progresso creamy mushroom soup , contains dairy How to make gluten free cream of mushroom soup. I used olive oil because it adds a subtle fruity flavor, and is a healthy cooking oil.

In a pinch, canned mushrooms can be used instead of fresh mushrooms. Is canned cream of mushroom soup gluten free? Add the mushrooms, onion, and garlic to the pan and until the onions.

It is another super handy, and super delicious. This recipe makes the same amount as a 10 ounce can of condensed cream of mushroom soup. Saute the mushrooms with peppers and onions, and cook, stirring occasionally until tender, about 5.

You can replace the butter with oil and the heavy cream with cream of coconut or coconut milk for a dairy free version. To make vegan cream of mushroom soup, substitute out the dairy and use vegetable broth. Health valley organic cream of mushroom soup, contains dairy

Substitute the chicken broth for mushroom broth. Sweat for about 10 minutes or until the vegetables are tender. Pacific natural foods organic cream of mushroom condensed soup, contains dairy

Most canned cream of mushroom soups you can buy contain gluten. Gluten free café cream of mushroom soup, contains dairy Use this recipe exactly as you would use the canned stuff.

Add sherry wine and continue to sauté until the pot is almost dry. How to make gluten free cream of mushroom soup. Unsweetened almond milk is also an option, but the soup will not be as thick.

Cream Of Mushroom Soup Is Really Just Store

Cream of Mushroom Soup

As far as its role in the anatomy of a hearty American mid-century casserole, condensed cream of mushroom soup is essentially mushroom-flavored bechamel in a can. Bechamel is one of the mother sauces of classical French cuisine, and at its core its nothing more than milk cooked with a paste of butter and flour until its thick and creamy. Three ingredients, not counting salt. Add mushrooms and pepper and youre up to five.

Bechamel is easy to make. It also requires the use of a saucepan and whisk, both of which get a slight gluey coating as the bechamel that inevitably clings to the rim of the pan and the ribs of the whisk cools down. There are nights when washing a pot and whisk gooped up with coagulated white sauce are deal breakers. Weve all been there.

For the exchange of convenience, that ingredient listing of five for homemade bechamel with mushrooms goes up to 13 when you reach for the can. At least thats whats in Campbells Condensed Cream of Mushroom, the definitive example of the genre. Theres a solid argument that homemade sauce is far more wholesome, but whats the point of getting stuck in an aspirational vacuum? Sometimes we just need to get a meal on the table.

Also Check: Substitute For Knorr Vegetable Soup Mix

How To Make Cream Of Mushroom Soup

This is a fairly straight-forward simple recipe to make!

  • Saute: In a large pot add the butter, onion and mushrooms. Saute over medium heat till tender
  • Season: Add in the flour, Italian Seasoning, thyme garlic and salt and pepper and stir until coated.
  • Simmer: Add in the chicken broth and simmer over medium high heat for 5-7 min. Add in the heavy cream and let simmer for 3-5 min. more.
  • Frequently Asked Questions & Expert Tips

    Can I freeze this cream of mushroom soup?

    If you wish to freeze this soup for later, do not add the half and half. After the soup has thawed and been reheated, stir in the half and half. Store in the freezer in an airtight container for up to 2 months.

    How can I thicken the soup?

    To thicken further, mix 1 Tbsp of flour with 2 Tbsp of cold water. Once dissolved, stir into the soup and allow it to thicken. You can continue to do so until its reached your desired consistency. Its important to note that you should give the soup time to simmer before adding more flour, as this is when the soup thickens. Likewise, you can do the same with cornstarch or arrowroot powder . 1 Tbsp of cornstarch/arrowroot mixed with 2 Tbsp of cold water.

    How do I store leftovers?

    Store leftovers in an air-tight container kept in the refrigerator for 4-5 days. Slowly reheat on the stovetop, adding water or stock to loosen if needed.

    What can I use instead of half and half?

    In place of half and half, try heavy cream. We have not tried this recipe with regular milk, but I would imagine it would be fine, just a bit thinner as opposed to using half and half or heavy cream.

    Recommended Reading: Campbells Soup Recipes With Rice

    Mushrooms Used For Cream Of Mushroom Soup

    Any combination of your favorite mushrooms will work for the soup. Each variety of mushroom offers its own unique taste, texture, and color to the soup. Have fun with this recipe and personalize it with your own preferred mushroom flavor and texture combination. I prefer to use a combination of cremini and shiitake mushrooms for my cream of mushroom soup recipe. I really enjoy the deeper earthy flavors and meaty texture that comes from this mushroom combination.

    • White button mushrooms are commonly used in cream of mushroom soup. They are typically the least expensive mushrooms and are commonly available in most grocery stores. They have a mild woodsy taste that intensifies with cooking.
    • Cremini mushrooms are pale brown in color and have a meaty texture. They are similar in size to the white button mushrooms but have a more intense earthy flavor.
    • Shiitake mushrooms are loaded with big umami taste and a strong earthy flavor. The mushroom caps have a silky and meaty texture when cooked.
    • Oyster mushrooms have a delicate and subtle woodsy flavor with a very meaty and velvety or silky type texture.

    Creamy Mushroom Mashed Potatoes

    Cream Of Mushroom Soup & Chicken Casserole | The Cooking Show

    Cream of mushroom soup is no stranger to the holiday dinner table — it most often appears in the classic favorite green bean casserole. But topping beans isn’t the only way you can incorporate this soup into holiday side dishes. Everyone expects it to show up in casserole, so why not change it up?

    Cream of mushroom soup and just one onion can add a lot of flavor to otherwise bland mashed potatoes. When you boil the potatoes, add a small onion, cut into wedges, to the water to infuse some of its flavor. Then, mash the potatoes with cream , a little bit of butter and a can of cream of mushroom soup. You’ll get a super creamy mixture that’s got a great flavor — something a little out of the ordinary.

    But what if not everyone in your family is a mushroom fan? No problem. Just make regular mashed potatoes and use the soup as an optional mushroom gravy.

    Cream of mushroom soup’s not just great in things, it’s great on them too. Try it on anything you would top with mushrooms or a white sauce. It makes a great topping for burgers, steak, pork chops, baked potatoes and anything else you can imagine.

    Also Check: Pillsbury Chicken Potpie

    The Best Cream Of Mushroom Soup Recipe

    My cream of mushroom soup recipe is rich, creamy, and deeply savory, but it doesnt call for you to stir in cream or melt butter. In fact, this soup is completely vegan you wont find any butter, heavy cream, or chicken broth here. Instead, it gets its luscious creamy texture from blended cauliflower!

    And as far as flavor goes, you wont miss the cream or butter at all. Aromatics like leeks, celery, garlic, and fresh thyme create the savory base of the soup. A full pound of fresh mushrooms loads it with umami flavor, and tamari, Dijon mustard, balsamic vinegar, and a generous splash of white wine make it deliciously tangy.

    Sauté the aromatic veggies and mushrooms, add the cauliflower and vegetable stock, and simmer until everythings tender. Then, blend the soup with the Dijon and balsamic, and enjoy this yummy, all-veggie cream of mushroom soup.

    Spinach Sour Cream And Mushroom Enchiladas

    This Mexican-style favorite calls for sour cream, frozen spinach, cheese, onion and, of course, cream of mushroom soup. Just mix one chopped onion with a pound of shredded Monterey jack cheese. Wrap the mixture in flour tortillas and place the tortillas in a baking dish. Top with spinach , soup and sour cream, then bake at 325 degrees Fahrenheit for about 20 minutes. Soon you’ll have warm, chewy, cheesy enchiladas with a savory mushroom and spinach flavor.

    You can easily add meat to this dish — ground or shredded chicken, beef and pork are all good options. Either include the cooked meat in the filling or cover the enchiladas with it before you pour on the soup. For added spice, toss some of your favorite peppers in with the cheese mixture.

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    How To Make The Best Cream Of Mushroom Soup

  • Sauté aromatics. Melt butter in a large stockpot or 4 qt. Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.
  • Cook mushrooms. Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.
  • Add stock and simmer. Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.
  • Add cream and puree. Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.
  • Serve. Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side.
  • How To Make Mushroom Soup

    Cream of Mushroom Soup Recipe

    This hearty soup recipe comes together so quickly, that perfect easy soup recipe!

  • Sautee the mushroom and remove from the pot.
  • Sauté onions then add garlic and cook until fragrant. Add the mushrooms back to the pot and whisk in the flour.
  • Pour in the broth and seasoning and cook on medium heat.
  • Add in the heavy whipping cream and bring to a simmer.
  • Serve with freshly chopped greens.
  • Also Check: Campbells Cheesy Chicken And Rice

    Gluten Freecream Of Mushroom Soup

    Gluten free cream of mushroom soup walmart. However, you can find gluten free cream of mushroom soup at walmart, and heres a blog that lists several gf cream of mushroom soup brands. Campbells condensed cream of mushroom soup, 10.5 ou. Get creative in the kitchen!

    Aylmer tomato soup less sodium. Like campbells cream of mushroom soup, they usually have some form of wheat flour. Campbells® tomato juice 11.5oz can campbells® tomato juice 12 oz.

    Moms place gluten free cream of chicken soup. For great taste and good nutrition, simply heat and serve this savory soup. Add thyme if you have it.

    The secret to this deep rich soup is in its long, slow cooking time, the key to unlocking that delicate mushroom flavour. We will update this article if they get back to us. Bottle campbells® tomato juice, 32 oz.

    If youd rather make your own gluten free cream of mushroom soup from scratch, heres a recipe that uses rice flour. Here, we make that roux with butter and superfine white rice flour. I havent tried it personally, and reviews on line are a bit mixed.

    Make it a meal and serve it with a sandwich or simply enjoy it on its own. We use quality, organic ingredients in our mixes. Organic cream of mushroom condensed soup.

    campbells condensed cream of chicken soup,. This soup comes in a 10.5 oz can. A savory base of mushrooms combined with garlic and cream deliver a delicious, robust flavor that your family is sure to love.

    Gluten-free Dairy-free Cream Of Mushroom Soup Walmartcom

    Cream Of Mushroom Soup Serving Suggestions

    If you want to take this cream of mushroom soup over the top, dont skip the garnishes! Crunchy toppings like homemade croutons, roasted or sautéed mushrooms, and toasted pine nuts offer a delectable contrast to its smooth, luscious texture. I also like to add a sprinkle of herbs or microgreens for something fresh and a drizzle of coconut milk or olive oil for extra richness.

    Serve your cream of mushrooms soup with homemade focaccia or no-knead bread, and dig in!

    Recommended Reading: Chicken And Rice Casserole Campbells Soup

    Key Ingredients In Cream Of Mushroom Soup

    Making your own cream of mushroom soup is easy and quick and only requires a few ingredients.

    For the mushrooms you can use most varieties, including a nice medley of mushrooms. But whichever variety you use, be sure to include the dried porcini mushrooms because they will absolutely ROCK the flavor of you soup!

    Something thats off-turning to me is putting a spoonful of cream of mushroom soup in my mouth thats full of really large, floppy pieces of sliced mushrooms. In our opinion it really isnt the best texture or mouthfeel experience. We recommend chopping your mushrooms into three different size groups: Slice some, coarsely chop the others, and finely chop the rest. We feel this variation in size lends itself to the best texture for your soup.

    For the herbs we used thyme but you can shake things up and use a different herb of your choice such as rosemary, tarragon or oregano.

    The dry white wine will add additional depth and a wonderful delicate flavor dimension. You can use red wine if you prefer but we prefer the more delicate flavor of white over the robust flavor of red for this creamy soup. Do not use wine that is designated as cooking wine it tastes gross and has added fillers like salt. Use a drinking wine and it can be an inexpensive one. Sauvignon blanc, which is what we used, is a great option.

    This soup uses relatively few ingredients but quality is key. Be sure to use the best quality chicken broth you can find.

    Chef John’s Creamy Mushroom Soup

    How to Make Creamy Mushroom Soup – Cream of Mushroom Soup Recipe
    • 2 pounds sliced fresh mushrooms
    • 1 pinch salt
    • 1½ tablespoons all-purpose flour
    • 6 sprigs fresh thyme
    • 1 cup heavy whipping cream
    • 1 pinch salt and freshly ground black pepper to taste
    • 1 teaspoon fresh thyme leaves for garnish, or to taste
    • Step 1

      Melt butter in a large soup pot over medium-high heat cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.


    • Step 2

      Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

    • Step 3

      Transfer soup to a blender in small batches and puree on high speed until smooth and thick.

    • Step 4

      Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

    If mixture seems too thick, thin it out with more chicken broth or water.

    Read Also: Crock Pot Pot Roast With Onion Soup Mix

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