Make Cream Of Mushroom Soup
15. Now add 1 cup of water or vegetable stock, or mushroom stock.
16. Stir and mix well.
17. Add 1 cup whole milk.
TIP: The milk should be at room temperature when you add it.
18. Mix very well.
19. Season with salt to taste and mix again. If using vegetable or mushroom stock instead of water, you likely will only need a small amount of extra salt, if any at all.
20. Simmer the cream of mushroom soup over medium-low heat. Stir often it will start to bubble up like in the picture below.
21. The soup will also begin to thicken. Continue to simmer the mushroom soup for more 4 to 5 more minutes.
As it cooks the soup will thicken more and more. Stir regularly so that it doesnt stick to the bottom of the pan.
22. Then add 6 tablespoons light cream or cooking cream or low fat cream or 3 tablespoons heavy cream or whipping cream. You can also add 7 to 8 tablespoons of half and half.
23. Stir and mix well.
24. Add 1 tablespoon of chopped parsley or coriander leaves or any fresh herbs of your choice.
25. Simmer the cream of mushroom soup for 1 to 2 minutes, stirring often.
26. Lastly, sprinkle 1 to 2 pinches of ground nutmeg powder or grated nutmeg and stir. Nutmeg gives a nice pleasant aroma but can be skipped if you do not have it.
27. Switch off the heat and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with more freshly chopped parsley or coriander leaves.
Make Mushroom Soup Base
3. Next, heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter in the pan.
4. When the butter has almost melted add bay leaf or tej patta . Keep the heat low and be careful to not burn the butter.
5. Sauté until the bay leaf becomes fragrant, only for about 2 to 3 seconds.
6. Add cup finely chopped onions and ½ teaspoon minced or finely chopped garlic .
7. Mix and stir.
8. Sauté until the onions soften and become translucent.
How Do You Make Mushroom Soup Without Cream
If you need to leave out the cream, you can substitute it with evaporated milk or regular milk . Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through.
For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!
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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.
Homemade Cream Of Mushroom Soup Recipe
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that are then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but Im here to change that up with this recipe.
Ingredients for this recipe:
1 large peeled and small diced yellow onion 4 finely minced cloves of garlic 3 tablespoons olive oil 2 pounds assorted cleaned and sliced fresh mushrooms ½ cup white wine 1 ½ cups heavy whipping cream 3 tablespoons finely minced fresh parsley 1 tablespoon finely minced fresh thyme sea salt and pepper to taste
Serves 10
Cook Time: 90 minutes
Procedures
1. Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.2. Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.3. Add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.4. Deglaze with white wine and cook until it has been absorbed about 5 minutes. Stir often.5. Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.6. Puree the soup using a hand blender or regular blender until smooth.7. Finish my stirring in cream, herbs, salt, and pepper.
Chef Notes:
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Simply Perfect Cream Of Mushroom Soup
You can make this quick, easy and delicious cream of mushroom soup in just 20 minutes! Perfect for a comforting homemade mushroom soup any time.
I have been sharing some classic recipes in the past few weeks that, while not glamorous, are just solid recipes for every-day dishes. They are simply perfect. This classic cream of mushroom soup recipe is one of those.
Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. Just let that sink in for a few seconds … delicious … soup … 20 minutes. You’ll never open a can of mushroom soup again!
The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious and comforting soup in minutes. There are not a lot of recipes you can say that about!
Substitutions And Suggestions For Cream Of Mushroom Soup
We’ve gotten a lot of great suggestions from readers over the years who have made this soup and made their own variations. Here are a few:
- Add or substitute some wild mushrooms
- Add shredded chicken for extra protein
- For a richer soup, swap the chicken stock for beef stock
- For a lighter soup , swap the chicken stock for vegetable stock
- For a dairy-free version, swap the cream with coconut milk
- For another dairy-free version, add some rice during cooking, then blend
- If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar
- If you don’t have tarragon, try thyme, oregano, or rosemary
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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
How To Make Gravy From Cream Of Mushroom Soup
When it comes to gravy, there are a few different types that are typically served during the holidays. One of the most popular types is cream of mushroom soup gravy.
This gravy is made by combining a can of condensed cream of mushroom soup with stock powder and a little cream.
It can be served over just about any kind of meat dish, vegetables, mashed potatoes, stuffing, or pasta.
Scroll down for the printable card for this cream of mushroom soup gravy recipe, or read on for all the details.
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Cream Of Mushroom Soup
A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness!
If you love our Garlic Mushrooms recipe, you will crave this soup once you try it.
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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Recipes Using Cream Of Mushroom Soup
Soup: it’s warm, delicious and soothes your body on cold winter days. But not all soups are solely destined for a bowl and spoon. Some transcend the traditional to make their way into a variety of delectable dishes.
Cream of mushroom soup has been bringing together hearty comfort food for decades. It really took off — and became a pantry staple — when The Campbell Soup Company introduced its canned, condensed version in 1934. Today cream of mushroom soup is still one of the company’s bestselling products, probably because it’s so versatile and so convenient to use. If you’ve got a can of it, you’re already halfway to creating any number of belly-pleasing meals.
Cream of mushroom soup is probably best known for its starring role in the holiday favorite green bean casserole, or the weeknight tuna noodle casserole or beef stroganoff. Some people use it to make meatloaf, and others use it as gravy for their pork chops. Here we’ll share five fresh ways to incorporate one of America’s favorite ingredients into delicious homemade meals. Did you know you can use it in cold dishes like the one on our next page?
Contents
Beef And Mushroom Lasagna
For a fun twist on an old favorite, replace the ricotta in your best lasagna recipe with a mixture of one can of cream of mushroom soup and a quarter cup of milk. It’s got more flavor than boring old ricotta cheese anyway, and is much kinder on the wallet.
Don’t have a fave lasagna recipe? No problem. To start from scratch on this dish, mix 1 pound of cooked ground beef with 2 cups of the pasta sauce of your choice. Choose a mushroom if you really want the mushroom flavor to pop. In a separate bowl, mix a can of cream of mushroom soup with a quarter cup of milk until the mixture is smooth. Using cooked lasagna noodles, create alternating layers of noodle, beef mixture and soup mixture in an 11 x 7 x 2 inch baking dish. Then top with a cup of shredded mozzarella and bake at 400 degrees Fahrenheit for 30 minutes.
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Creamy Mushroom Mashed Potatoes
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.
What Are Porcini Mushrooms
When it comes to flavor, theyre like mushrooms on steroids! Cultivated primarily in Europe and North America, porcini mushrooms have been prized in Italy and France for centuries where they remain the most widely-consumed wild mushroom. Porcini have an incredibly rich earthy and nutty flavor that is unparalleled and has earned it the title of King of Mushrooms.
For years Ive included a tablespoon or two of ground dried porcini mushrooms to a variety of sauces, gravies and soups for a potent dose of umami to heighten the flavor of each dish. Its a truly wonderful ingredient and youll love the additional depth of flavor it contributes to this cream of mushroom soup.
You can find dried porcini mushrooms in some well-stocked grocery stores and you can also find them .
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Cream Of Mushroom Soup Recipe
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Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sautéed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup you can whip up at home in no time.
Its a mushroom lovers soup dream come true. Serve this scrumptious soup with a side of Homemade Parker House Rolls, and some vegetables that are either Stir Fried or Air Fried for a complete yummy meal.
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Creamy Mushroom Pasta, Ready in 15 mins!
ofsoup
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What To Serve With Mushroom Soup
Creamy mushroom soup is delicious to enjoy with a hearty sandwich or piece of crusty bread, like crostini or bruschetta.
Its a wonderful starter to serve before a pasta or risotto or pilaf course. And it pairs great as a side dish with nearly any entree!
Have a bowl of this comforting soup as a main dish of its own, and serve with a fresh side salad or veggies.
About Cream Of Mushroom Soup
As a family, we love soups. It doesnt matter if its cold or hot outside, there are so many terrific and tasty soup recipes that are perfect for any weather! A few of our year-round favorites include Tomato Soup and Sweet Corn Soup.
Today Im sharing with you another classic homemade soup recipe we adore, cream of mushroom soup. This naturally vegetarian dish is hearty, rich, and full of deep umami flavor. Its great topped with fresh herbs and served as a side or main dish!
My creamy mushroom soup is a one-pot recipe, too. Button mushrooms are sautéed with onion and garlic, then combined with flour and butter to make a thick roux. Vegetable stock is poured into the same pot, and milk and cream are added for the perfect creaminess.
The soup is ready in only 30 minutes, including prep time. Try this healthy, delicious, quick and easy dinner recipe as part of your weekly meal plan!
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Canned Cream Of Mushroom Soup Represents Endless Possibilities
When my parents were first married, my mom pressed homemade tortillas and preserved homegrown tomatoes. Years later as a working parent, she found solace in Bisquick and a 9 x 13-inch pan. She bought cans of cream soup by the dozen when they were on sale. It could be cream of mushroom, or chicken, or celery in terms of casseroles, they are interchangeableanother quality adding to their stress reduction value.
Her pantry held towers of condensed cream of mushroom soup for the rotating cast of casseroles that she made in that excruciating sliver of time between the end of the workday and when dinner hits the family table. Eventually, it became my chore to make those casseroles. We loved them then. I still have a soft spot for them now.
While going through old family files, my mom found a list of dinner recipes she had me write out when I was about eleven. Its on plain notebook paper with Moms Ideas for Dinner scrawled across the top. One of the recipes, bearing the clunky name My Grandmas Chicken Casserole, was clearly a big favorite. Its the sort of salty, pale assemblage that appeals to timid palates: chicken breasts, a stick of butter, a package of Pepperidge Farm seasoned stuffing, and a can of cream of mushroom soup, all crowned with grated Swiss cheese.
Simply Recipes / Sara Bir
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