Creamy Mushroom Soup Recipe - Peas and Crayons (2024)

FAQs

What makes cream of mushroom soup taste better? ›

What are some herbs and spices that can be used to enhance canned cream of mushroom soup? There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika.

There are several common thickeners you can use to achieve a thicker consistency in cream of mushroom soup. Flour, cornstarch, heavy cream, and even pureed vegetables like potatoes can be used as thickeners.

The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.

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

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Of course when we were growing up it was Campbell's and it came in a can. But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn't form clumps.

Yes, mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.

Porcini Mushrooms

They add a ton of concentrated mushroom flavor to soups, stocks, and more. Just remember to soak them first to re-hydrate them—and be sure to save the flavorful liquid that results.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Normally cream of mushroom soup is very bland and lacks any taste or texture with a distinct lack of mushrooms. The secret is in the mushrooms. Try some oyster, portabello or sh*taki mushrooms. These will add great flavour and taste to the soup.

Can you overcook mushroom soup? ›

"Mushrooms have a ton of liquid in them, and the real flavor comes out when that liquid is cooked out. Be careful not to over-cook, but give them enough time to bleed out all of their juice in the cooking process," he says. It will be very obvious when they are no longer giving off liquid.

Infuse some fresh herbs

Simply tie the herbs together with kitchen twine and let them simmer in the soup while it cooks. We suggest experimenting with classics like thyme, rosemary, and sage for a traditional earthy aroma, enhancing the rich umami flavors of the mushrooms.

They're a FODMAP-containing food

Turns out, this is a legitimate side effect, as mushrooms are a FODMAP-containing food. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols. "These are groups of foods that are easily fermented by bacteria naturally found in the large intestine.

Canned foods are perfectly safe to eat on their own.

Before any kind of ingredient, like mushrooms, gets canned, the food is heated up to a really high temperature, which kills off any bacteria or other microorganisms.

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

Older mushrooms or ones that aren't as fresh might lack flavor. Insufficient Seasoning: Soups need a good amount of seasoning to bring out their flavors. Ensure you've added enough salt and other seasonings. Lack of Depth: If only water was used, the soup might lack depth.

Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice.