What To Eat With Mushroom Soup
Mushroom soup is very delicious and flavorful. Its earthy, mildly savory taste goes well with grilled cheese, garlic bread or garlic pull apart. Any toasted bread like the French, white, or sourdough is great for dipping and relishing this yummy soup.
Veggie sides like roasted broccoli, herb roasted potatoes, and sweet potato fries go well too. Broccoli pasta or mac and cheese when served with this soup, makes a satisfying, comforting, hearty meal.
What To Make With Your Leftover Soup
Okay, if you’re looking for a few ways to use up the cream of mushroom soup, then look no further. Try one of our favorite ideas:
- Beef Stroganoff Make your very own batch of the ultimate comfort food! Cream of mushroom soup makes this dish a dream, and you can use a cheap cut of meat to throw it all together.
- Italian Cream Cheese Chicken Here’s one of our favorite dinner ideas! This Italian Cream Cheese Chicken calls for cream of chicken soup, but we think cream of mushroom makes a delicious substitute.
- Turkey Soup Using leftover soup to make more soup? Why the heck not?! Try our crockpot turkey soup recipe!
- Green Bean Casserole You can’t go wrong with this American classic, and it doesn’t get any easier! Grab the recipe on the back of the French’s Fried Onions container.
- Pork Chop Bake Grab a few leftover pork chops, smother them in cream of mushroom soup inside your casserole dish, add a slice of Swiss cheese to the top and bake at 350°F for around 30 minutes.
When all else fails, you can always serve cream of mushroom soup over a bed of rice with shredded chicken on top. Yum!
How To Make The Best Cream Of Mushroom Soup
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Cream Of Mushroom Ingredients
Baby bella mushrooms A baby bella mushroom is simply a young portabello mushroom that was harvested before it grew to full size. These mushrooms are brown in color and have a delicious earthy flavor that is perfect for this homemade cream of mushroom soup!
If you cant find baby bells in the store, you could swap out for white button mushrooms. If youre a mushroom lover, youll notice the difference, but its pretty subtle.
Herbs the thing that gives this delicious cream of mushroom soup its unique flavor is the combination of yummy herbs and spices. Mixing up sage, rosemary, and sauteed onion and garlic makes for a delicious, hearty soup that will warm your soul!
Greek Yogurt the secret that makes this soup truly skinny is that there isnt actually any cream in it! Instead, I use Greek yogurt to give the soup a creamy texture. I promise you, its a GREAT substitute for cream of mushroom soup .
What Makes This The Best Gluten Free Cream Of Mushroom Soup Recipe
Thick, rich and velvety, this gf cream of mushroom soup is full of so much flavor. Only lovers of that rich umami flavor of cooked mushrooms need apply.
If you love creamy soups but dont love mushrooms, we still love you! And we have recipes for gluten free cream of chicken soup for you .
For all my fellow mushroom lovers, though, lets return to this hearty, silky soup. Its the best soup, because it never leaks, even when it cools.
We make the roux that helps thicken this soup with superfine white rice flour, instead of cornstarch. When you thicken a warm liquid with a cornstarch roux, it leaks water as it cools.
Its also packed with creamy flavor from a combination of rich vegetable stock and evaporated milk. And much of the cooked mushrooms and flavorful, but mild, shallots, are pureed until smooth, so theres every flavor in every bite.
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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!
Instant Pot Cream Of Mushroom Soup
Published: . Last Updated: Dec 9, 2021 by Alpa Jain . This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
If you are a mushroom lover then you will enjoy this homemade cream of mushroom soup. It is quick and easy to make in the instant pot. It is gluten-free and made without any flour.
Although this is a vegetarian cream of mushroom soup and uses heavy cream, it can easily be made vegan by using coconut milk instead. Mushroom soup can be made ahead of time and also stored in the fridge or freezer for meal planning.
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Make This Cream Of Mushroom Soup In Advance
Make Ahead: You can easily make this soup ahead of time and store it in the fridge or freezer. Warm it either in the microwave or on the stove. If you have added the puff pastry top, then reheat it in the oven to crisp up.
Storing: You can store this Cream of Mushroom Soup in the refrigerator once it has cooled. Place it in an airtight container and it will last 5-7 days.
Freeze: Place the cooled soup in an airtight container in the freezer. When you are ready, let it thaw and warm it up on the stovetop. Make sure to keep whisking it so that it doesnt curdle. It will last up to 2-3 months.
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
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How To Make Condensed Gluten Free Cream Of Mushroom Soup
Cream of mushroom soup is a thickened cream-based mushroom soup made with a roux, made with flour and fat . You begin by cooking the vegetables until theyre soft and fragrant.
Remove some cooked mushrooms. Well add those back into the soup when its nearly done, and smooth.
Then, make the roux by melting butter and cooking it for about 1 minute with superfine white rice flour, freshly ground black pepper, and some salt. It will clump up, so keep whisking.
Add the liquids: vegetable stock, and evaporated milk. The roux will thicken them as it cooks.
Keep cooking the mixture so some water evaporates. This will concentrate the flavor and thicken the soup even more.
Then, puree all the soup until super smooth. I like to use an immersion blender since the liquid is hot, so a standing blender will spurt and splatter the soup if you use it with hot liquid.
Then, add back in the reserved mushrooms, and serve hot!
How To Make Creamy Mushroom Soup
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Cream Of Mushroom Soup: The Carbs In It
In addition to the health benefits of the cream of mushroom soup, are you curious about a number of carbs in it? Well, this soup isnt high in carbs, but it does contain some making it a good choice for energy yet couldnt be suitable for reduced carb meal plans.
A cup serving of this soup contains 14.44 grams of carbs, though the number of carbs might vary by brand. Fat makes up the majority of the calories, but the carbohydrates provide the remainder. Sugar is being counted as the carbohydrate and also the soup has some sugars too. Besides, this soup is also considered to be low in glycemic index which measures the way food influences the blood glucose and the insulin levels according to the numbers of carbs that food has. If you have a low glycemic index rating would mean that the food wouldnt trigger a rapid spike in insulin or blood sugar. You can also watch this video:
Creamy Mushroom Soup Recipe
Creamy mushroom soup that you can make ahead for convenience and for use in recipes.
INGREDIENTS
INSTRUCTIONS
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How To Make Homemade Condensed Cream Of Mushroom Soup:
You will love how easy this is, and youll become an instant convert once you taste it.These photos walk you through the basics without giving you specific ingredient amounts, which are all listed below in the recipe card.
What Is Cream Of Mushroom Soup
This soup consists of a simple roux mixed with milk or cream and mushrooms or mushroom broth.
In the U.S. and other countries, this soup has become incredibly popular thanks to its ease of use. Cream of mushroom soup often comes as a condensed soup in a can or box, ready to be used immediately.
To make this soup shelf-stable, most manufacturers add a lot of sodium, monosodium glutamate , starch, and flavoring. This means that your canned soup is not exactly healthy and could result in high blood pressure, high cholesterol, or just weight gain. Still, you can surely imitate the flavors with other alternatives.
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Be Mindful About The Amount Of Liquid
You won’t need the full liquid amounts for the ingredients listed below. That is because each one of them, including the sour cream, will thin the gravy. I wouldn’t recommend adding a total of more than 1 oz of any one or any combination of them. However, you can always adjust the consistency according to your preferences. Also, one can of soup makes a relatively small amount of gravy, so use additional cans as necessary.
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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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.
Recipe Modifications For Our Favorite Cream Of Mushroom Soup
This recipe for cream of mushroom soup only requires a few basic ingredients, but if you find yourself missing an item or two, don’t worry. Try one of these simple swaps:
- Milk Want to make this one dairy-free? Try unsweetened almond milk in place of milk!
- Flour Gluten-sensitive? You can make your cream of mushroom soup with almond flour or coconut flour instead. Just use a one to one ratio!
- Onion If you don’t have fresh onion on hand, you can use onion powder. Start with about 1/8 of a teaspoon and add more to taste. You can also add in extra garlic to amp up the flavor.
- Mushrooms Any type will do! We typically have white on hand because they’re cheapest, but you can uses portobellos, cremini, or porcini instead.
And there you have it! You’re ready to use what you’ve got to make your own cream of mushroom soup.
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Dry Mushrooms + Dry Herbs + Water
When we talk about dry mushrooms and dry herbs, we are referring to a dry soup mix. You can buy these types of mixes in most grocery stores, or you can make it at home yourself. Make sure you use dry mushrooms, dry herbs, such as marjoram, parsley, basil, thyme, and oregano.
If you choose to use water, this option is dairy-free and vegan, but to make things thicker, you could use dairy, like milk, cream, or sour cream.
Add about two tablespoons of each dry herb, ½ cup of dry mushrooms, ¼ cup of mushroom or vegetable broth, and mix before adding to your cooking. This choice is very easy to use and works well in casseroles, sauces, soups, and pasta.
How Do You Thicken Cream Of Mushroom Soup
This is a gluten-free mushroom soup and does not use flour as a thickener. Once you add the cream, the soup will have a smooth and thick consistency.
However, if you still find it a little runny, you can make a cornstarch slurry by mixing a tablespoon of cornstarch in 3 tablespoon water and adding it to the hot soup after blending.
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