What Can I Make With Cream Of Mushroom Soup

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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

  • 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.
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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

    This Cream of Mushroom Soup iis packed with two different ...

    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

    How to Make Cream of Mushroom Burgers~Easy Cooking
    • 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

  • Start by reconstituting the dried porcini mushrooms if using. Pour just enough hot water over them to cover them.
  • In a large, deep pot over medium high heat, add the butter, olive oil or vegan butter to heat.
  • Add the mushrooms, garlic, thyme onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant and tender, about 10-12 minutes.
  • Pour in the vegetable stock or broth and the coconut milk. Stir together and bring to a boil, then a simmer for 10-15 minutes.
  • Scoop out some of the soup and pour into your blender. If you have a glass blender, ensure it cools down a bit first! Blend then pour back into soup pot and stir. You. An also use a stick blender too. If using heavy cream in this recipe stir it in at this point. Heat through.
  • Serve the soup and enjoy!
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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

    Easy Cream of Mushroom Soup

    Creamy mushroom soup that you can make ahead for convenience and for use in recipes.


  • 1 large onion
  • 1-2 pounds of mushrooms
  • 8 tablespoons of butter
  • 64 ounces of chicken or beef broth
  • 4 cloves garlic
  • Flour

  • Melt the butter in a large pot on low heat. You will want to use a quite large pot because the mushrooms will take up a lot of space at first, but they will soon cook down.
  • While the butter is melting, chop up the onions. Chop into bite-sized pieces- smaller if your family doesnt like onion pieces. Toss them into the pot with the butter.
  • Chop up the garlic or use a garlic press and toss it in with the onions.
  • While the onions are cooking, chop up your mushrooms. If your family hates the texture of mushrooms, cut them small. Leave them bigger if you dont mind the texture. When the onions start to turn clear, toss in the mushrooms.
  • Cook down the mushrooms and onions until it begins to look like soup. This could take quite some time. Our mushrooms took about an hour to cook down to soup texture. Keep stirring and keep the heat low enough to prevent the butter from burning. You may need to add more butter if the mushrooms soak up all of the butter. Eventually, the mushrooms will release their moisture and the onions will be nearly invisible. When this happens, move on to the next step.
  • Add about 4 tablespoons of flour to the mushroom mixture. You can use less if you like a thinner soup. Mix the flour in and cook for about 5 minutes.
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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.

  • Melt the butter in a saucepan over medium-high heat. When it foams, add the chopped mushrooms and cook until they release their liquidabout 5 to 7 minutes.
  • Then pour in the chicken broth, onion powder, garlic powder, and bring everything to a gentle simmer.
  • In a small bowl, whisk together the milk and flour.
  • Stir in the milk/flour slurry and cook, stirring, until the soup has thickened, about a minute.
  • Finally, season to taste with salt and pepper. Use immediately or store in the refrigerator for another time.
  • 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

    How to make gourmet cream of mushroom soup

    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

    Make Campbell

    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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