Creamy Mushroom Soup Recipe (2024)

FAQs

How do you make cream of mushroom soup taste better? ›

You can also use dried porcini powder for an extraordinary flavor boost. For an umami-rich cream of mushroom soup made with white mushrooms, add some rehydrated porcini mushrooms that you've soaked in boiling water. Up the sensational savory taste by adding tamari soy sauce and white miso paste to the broth.

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.

Add Cream: Let's get the obvious one out of the way.

Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

How do you thicken cream of mushroom soup? In this easy cream of mushroom soup recipe, we use flour to thicken the soup, but there are plenty of other thickeners to choose from. For gluten-free options, you could use cornstarch or arrowroot, which will also keep your sauce clear and cloud-free.

1> Add fresh mushrooms: Sauté some fresh mushrooms separately and then mix them into the soup. This will add a deeper, more intense mushroom flavor and a nice texture. 2> Fresh herbs: Sprinkle in some chopped fresh herbs like thyme, parsley, or chives. They will add brightness and complexity to the soup.

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

Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.

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.

Support a healthy immune system. Mushrooms contain macronutrients that support a healthy immune system. According to the Mushroom Council, your immune system will benefit from mushrooms whose nutrients include: Selenium, which helps your body make antioxidant enzymes to prevent cell damage.

There's classic heavy cream, of course, which makes soups like our creamy tomato Parm soup and our cream of broccoli soup extra delicious. Another great (and non-dairy) option is coconut milk.

What is the secret ingredient in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

A little flour thickens up the soup base to a creamy consistency, even without heavy cream.

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.

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

5 Ways to Make Canned Soup Taste Better

1. ADD AROMATICS. Aromatics are the combination of vegetables and herbs heated in fat (like oil or coconut milk) at the beginning of the dish to add flavor. ...
2. SPICE IT UP. ...
3. CARBS ARE YOUR BEST FRIEND. ...
4. ADD ACID. ...
5. GREENS ARE GREAT!

Apr 27, 2020

5 Ways to Make Canned Soup Taste Better - From My Bowl

From My Bowl

https://frommybowl.com

From My Bowl

https://frommybowl.com

Pretty much every can of soup already contains aromatics. But to put some pep back in your soup's step, you're going to want to add more. Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger.

Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors. When cooked properly, mushrooms can take on the texture and consistency of meat.

Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok.