Homemade Cream of Mushroom Soup (2024)

FAQs

What is cream of mushroom soup made of? ›

As a grown-up I still love mushroom soup, and happily make it from scratch using lots of fresh mushrooms, shallots, garlic, chicken stock and cream. Many people add a dash of sherry or nutmeg to mushroom soup.

Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry, then pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce starts to thicken.

Substitutes for heavy cream can include options like a soy milk-olive oil combo, evaporated milk, and coconut cream, among others. Heavy cream features in a wide variety of recipes, including soups, sauces, homemade butter, ice cream, and sour cream.

The difference is the cream. Mushroom soup has a thin clear broth.

WATER, MUSHROOMS, VEGETABLE OIL (CORN, CANOLA AND/OR SOYBEAN), CREAM, MODIFIED CORNSTARCH, WHEAT FLOUR, SALT, MODIFIED MILK INGREDIENTS, SOY PROTEIN ISOLATE, MONOSODIUM GLUTAMATE, TOMATO PASTE, FLAVOUR, YEAST EXTRACT, DEHYDRATED GARLIC.

Mushrooms contain high amounts of selenium, vitamin D, and vitamin B6. Selenium can help prevent cell damage in our bodies, vitamin D helps with cell growth, and vitamin B6 helps our bodies form red blood cells. All of these nutrients in mushrooms help to maintain a healthy immune system.

If your mushroom soup tastes bland, it could be due to several reasons: Quality of Mushrooms: Fresh, high-quality mushrooms, especially wild varieties, tend to have a more pronounced flavor. Older mushrooms or ones that aren't as fresh might lack flavor.

A. Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was inadequate. By inadequate I mean that there was not enough starch to hold the liquids in the desired thickened suspension.

In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.

Is cream of mushroom soup good by itself? ›

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Many sauce and soup recipes need to be reduced and thickened, which means gently simmering to achieve the desired consistency. With sauces and soups that contain milk, boiling or simmering can cause the milk to curdle.

Use a butter and flour paste

You can also use a flour and butter paste called a beurre manié to thicken a soup. Just mix 2 tsp flour with 2 tsp soft butter, and while the soup is simmering, stir the paste into the pan.

For the speediest way to achieve a creamy texture without cream, turn to your immersion blender. If your soup has any starchy vegetables, like beans, corn, potatoes, squash, or carrots, it's as easy as using your immersion blender, and giving it a whirl until you've reached your desired consistency.

Aside from rice, you can also use bread, potatoes or beans, according to Breana Lai Killeen, M.P.H., RD. Killeen says, "When stirred into soup, stale bread, mashed beans and mashed potatoes cook down to create a creamy, rich texture, all without adding cream.