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.
How To Make Mushroom Soup
This soup is very straightforward to make, but there is time involved in sautéing and simmering. This task is essential to bring out all the wonderful flavours!
Sauté onion and garlic in butter for 5 minutes over medium heat until softened, but dont let them go golden
Cook mushrooms for 10 minutes until they become soft. They will release quite a lot of water during this stage but the water will evaporate. Dont try to cook them until golden they will refuse to because the pot is too crowded and were OK with this
Simmer 15 minutes Add vegetable stock, salt and pepper. Bring to a boil, lower heat to medium and simmer gently for 15 minutes without a lid
Add cream or creme fraiche and simmer for a further 5 minutes
Blitz until smooth Transfer the soup to a blender and blitz until smooth. WARNING! Make sure you remove the lid of the feeder , and cover the hole with a folded tea towel before you blend. Hot soup in a tightly sealed blender on full speed = soup explosion!! The lid will blow off, and youll end up with hot soup all over the ceiling and all over yourself. Been there, done that!
Stick blender option: You could also use a stick blender, but I find that it doesnt puree the soup as smoothly as pictured. It works fine, but a blender is better and
I added some golden sautéed slices of mushrooms for the photos, as a cue so youd know what this bowl of brown liquid actually is. I must confess Ive never done that in real life before!!
The Ingredients You’ll Need
You’ll only need a few simple ingredients to make this tasty cream of mushroom soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Unsalted butter: For cooking the mushrooms and garlic. I love using creamy European butter. But any butter will be great.
Fresh mushrooms: I normally use cremini mushrooms. White mushrooms are fine too. Sometimes when I’m out of fresh mushrooms but still crave this soup, I use a package of frozen mushrooms, as shown in the video. That works too, and you can add them frozen to the pot. They’ll release more liquid than fresh mushrooms, but I haven’t found that to be a problem.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Chicken broth: Store-bought is fine. But when I have homemade chicken broth, I use that instead.
Dried thyme: Make sure it’s fresh! A stale spice can easily ruin a dish.
Heavy cream: I tried once to use half-and-half instead, and decided that heavy cream is much better.
Cornstarch: I use it to thicken the soup. If you’d rather not use it, another option is to puree the soup in batches in a stand blender . The mushrooms will be better pureed, and this will considerably thicken the soup without any added thickeners.
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Easy Recipes With Cream Of Mushroom Soup
That can of cream of mushroom soup in your pantry is so much more than it appears. It’s been a staple in casseroles, sauces, and soups for decades for a reasonthe smooth, creamy ingredient is a flavor-packed powerhouse. Whether you’re making an easy weeknight dinner or a holiday side dish , these recipes with cream of mushroom soup will please everyone at your table.
Whether you’re trying to free up your oven and other appliances this Thanksgiving or just need a last-minute dish to bring along, this effortless green bean casserole gets ready in a flash. It’s classic, comforting, and mushy in all the right ways.
Why Is My Vegetable Soup Dark
The volatile acids released when the vegetables hit the boiling water become steam when they hit the water in the steam-filled vegetable dish. In the covered pot, the steam and acids that are present in the water are forced out through the cover. As a result, the vegetables become unsightly brown as acids react with chlorophyll.
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If You Want A Cheesy Dish Use Cheese Instead Of Sour Cream
You can definitely hide vegetables that your kids will eat in this recipe. I use parsley and basil with the garlic. We ate a lot of ground beef because it was economical. To make a more complete meal, add some fresh broccoli or other vegetables. Emerald isle soup * green chili with chicken Jan 27, 2020 · different hamburger soup recipes. Microwave eggdrop soup * mock potato soup * moms vegetable. A delicious conglomerate of beef and vegetables in a rich tomato soup. If you want a cheesy dish, use cheese instead of sour cream. I have definitely made this soup more than any other soup recipe on the blog. Hamburger soup * hungarian goulash soup * italian egg drop soup with kale & meatballs * jambalaya soup We have several recipes on our site that use cream of soups and we always get asked about a I served it with cornbread or crackers. Feb 03, 2022 · hamburger, cream of mushroom soup, paprika, skim milk, pepper and 2 more quick and yummy instant pot ground beef hamburger stroganoff food recipe industry flour, salt, ground beef, pepper, cream of mushroom soup, clove When you are looking for a tomato based simple classic hamburger soup
Condensed Cream Of Mushroom Soup Ingredients:
- Mushrooms. Button mushrooms, cremini mushrooms, even a fancier mushroom medley including shiitake or porcini mushrooms would be unbelievable.
- Chicken broth. Homemade, better than bouillon, or store-bought.
- Onion powder. Onion powder dissolves into the soup effortlessly. If youd rather sauté your own onions, add them at the beginning.
- Garlic powder. Or minced fresh garlic no one would stop you.
- Milk. Feel free to use half-and-half, too.
- Salt and freshly ground pepper.
- Fresh herbs. A sprig of thyme, some fresh parsley, or a couple sage leaves would be delicious. Choose one herb, and go with it.
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Which Soup Is Best For Weight Loss
Better Than The Soup From A Can Or Bag
Mmm, this soup is so incredibly delicious. I bet both kids and adults will love it and these are the top reasons we think you will like it too.
- quick and easy preparation
- it can be made with fresh or frozen mushrooms
- great for vegetarians
- make it for lunch during the week or over the weekend
- feel free to add any of your favorite additions
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How To Make Paleo
- ¾ cup full-fat coconut milk, cream included
- 2 tablespoons arrowroot starch, or 2 to 3 tablespoons of corn starch made into a slurry with ¼ cup water
- Palm shortening, avocado oil, coconut oil, or clarified butteryour choice
- Double up on the onion and garlic powder, if needed, to counterbalance the coconut flavor
What To Serve This Soup With
This soup is seriously BEGGING for some crusty bread partnerships, be it a handful of crispy luxe peppery croutons on top or a freshly ripped piece of steamy no knead bread. You could pair it with a little green salad or roast up some fall veggies, maybe a little pile of crispy roasted mushrooms to top it .
We really love this one, friends. We hope you do too.
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Creamy Mushroom Soup: Faqs
What mushrooms are best for mushroom soup?
Baby bella mushrooms and regular button mushrooms are really, really good in this soup. Having the combo provides a really deep, rich flavor without being overly earthy. Its *chefs kiss*!
Can I freeze this soup?
Unfortunately, this is one that doesnt do so hot in the freezer.
How can I make this vegan?
Just use plant-based butter and sub coconut cream in place of the heavy cream.
How can I add protein to this soup?
Some mild or spicy Italian sausage would be delicious! Maybe even some crispy bacon crumbled on top?
How did you make the homemade broth?
Instructions for this can be found in the recipe notes.
What herbs do you recommend?
A few sprigs of thyme leaves and about 2-4 tablespoons of fresh chopped flat-leaf parsley are really good!
This Soup Could Not Be Easier
Even with the whole making-your-own broth part, this soup is so very weeknight dinner-worthy. The ingredient list is short and very little is needed to make this earthy magic happen. The depth of flavor achieved by just letting the mushroom, shallot, and garlic swim around together for a while in a little wine, broth, and cream bath while things thicken up into a silky little soup base is ah-may-zing.
And sure, theres a little slow stirring involved there to help everything come together nicely, but if anyone tries to disturb you during that time, you can just say Shh! Stirring, and carry on with your tiny quiet pocket for the day.
Plus, if you do get pulled away from your stirring appointment, the good news is that even though this soup is great right away, it also does well with a little time to let the flavors sit and relax. Truly its a win either way! .
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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.
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.
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What Goes In Mushroom Soup
So, we had a little debate in the office with smooth vs. chunky mushroom soup and, in the end, landed somewhere right in the middle. Though a lot of the team voted on a chunky soup, in testing the bigger chunks that were less consistent throughout, it was sort ofupsetting? Is that an okay word to use? . But the blended, totally smooth also left us wanting just a little more.
So we compromised with a super-thin slice on everything. After it all cooks and softens, youre left with these little slivery buttery bits of mushroom and garlic throughout to bring a nice bit of even texture to the whole thing but nothing overly slippy, chewy oryou know, upsetting.
We also found that an old halfsies take on the mushroom choice was just right. All button wasnt quite enough richness of flavor, full baby bella felt like a traipse along the forest floor. Though were not necessarily opposed to that, and you could certainly go that route if you stan earthy flavors, we loved it right in the middle. Rich, savory, complex goodness.
- garlic and shallot
- white wine
- heavy cream
And seriously, when tasting and testing this soup, we all thought there must be a million ingredients in this soup with how deep and rich it tastes. But there are not!
So, what were saying is: all hail the mighty mushroom, okay?
The Best Mushrooms For This Soup
Our recipe calls for a couple pounds of cremini or button mushrooms. Either will do, though I think cremini are a little tastier.
We also recommend adding a handful of fresh shiitake mushrooms to the soup. Even though they are more expensive than regular mushrooms, their flavor is much more intense and deepens the rich flavor of this soup.
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Low Carb Chicken Noodle Soup
To make a more complete meal, add some fresh broccoli or other vegetables. Dotties cream of mushroom soup for recipes * easy chunky chicken & vegetable soup When you are looking for a tomato based simple classic hamburger soup Feb 03, 2022 · hamburger, cream of mushroom soup, paprika, skim milk, pepper and 2 more quick and yummy instant pot ground beef hamburger stroganoff food recipe industry flour, salt, ground beef, pepper, cream of mushroom soup, clove Hamburger soup * hungarian goulash soup * italian egg drop soup with kale & meatballs * jambalaya soup You can definitely hide vegetables that your kids will eat in this recipe. We ate a lot of ground beef because it was economical. Mar 27, 2020 · this condensed cream of chicken soup substitute recipe works great as a soup starter or in casserole type recipes that call for a can of condensed cream soup as a base. A delicious conglomerate of beef and vegetables in a rich tomato soup. These days, i like to use a combination of chicken broth and beef broth along with a can of creamy soup, some milk, I made this regularly when my kids were growing up. Throw in some diced tomatoes and really enjoy something nice! I jokingly call this poor mans soup because my dad always talked about his mom making this with some scraps, a little beef, and some water. We have several recipes on our site that use cream of soups and we always get asked about a I served it with cornbread or crackers.
Homemade Cream Of Mushroom Soup Is Full Flavoured And So Easy To Make You Wont Buy Soup In A Can Again
The deep earthy flavours of a classic home-made cream of mushroom soup recipe cant be beat, especially when its ready in minutes. Youll never open a can of mushroom soup after trying our recipe!
You will love how easy this is to make! Walking in to the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.
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How Do You Make Mushroom Soup
Creamy mushroom soup from scratch has a depth of flavour so different from canned soups , thanks to fresh herbs and ingredients.
Just a handful of ingredients needed to make your own version:
- Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
- Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you dont like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
- Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
- Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water . If unsure about quantities for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until youve achieved your ideal texture.
Mushroom Soup Other Ingredients
One really nice thing about this Mushroom Soup recipe is how few ingredients are actually called for. Why gild the lily with extra unnecessary flavourings when we already have a soup full of beautiful mushroom flavour!
Vegetable stock Store-bought stock works fine here, but I really recommend trying this with Homemade Vegetable Stock one of these days! Vegetable stock is much easier and less messy to make than meat-based stocks like beef stock and chicken stock, calling for just basic vegetables and flavourings
Cream, or creme fraiche This adds a luxuriously velvety mouthfeel to the soup so I really recommend not skipping it. If you dont have either, stir in a knob of butter at the end.
Cream or creme fraiche? Cream is the obvious option, but Ive also suggested creme fraiche for something a bit different.
What exactly is creme fraiche, anyway? Creme fraiche is a lightly soured cream, and unsurprisingly tastes like a cross between sour cream and heavy/thickened cream. It has the same velvety richness of cream with a slight tanginess . Its also thicker like sour cream and can be dolloped rather than poured. It lends a lovely faintly sharpened note to the soup.
Which is better? Id go cream for every day purposes, and reserve creme fraiche for company . But its no lesser a soup with just plain cream, I assure you!
Onion and garlic Essential flavour base and
Butter For sautéing.