Creamy Mushroom Soup Recipe - Peas and Crayons (2024)

FAQs

How to enhance Campbell's cream of mushroom soup? ›

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

Flour: All-purpose flour is our chosen thickener for this easy cream of mushroom soup. For a gluten-free soup, you could opt for cornstarch instead. Broth: You can choose your favorite chicken broth brand from the store or tap into your stash of homemade chicken broth.

I'm not sure what “regular” mushroom soup is, so for the purposes of this answer I'll assume “Cream of Mushroom Soup.” The basic difference is that cream of mushroom soup uses cream (milk) in its base while golden mushroom soup uses meat, vegetable or some other stock in its base.

Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once. You may thicken your soup too much.

1> Add fresh mushrooms: Sauté some fresh mushrooms in butter until they're golden brown, then stir them into the soup for extra mushroom flavor and texture. 2> Fresh herbs: Sprinkle some chopped fresh herbs like parsley, thyme, or chives on top of the soup before serving to add freshness and complexity.

Browning the mushrooms well gives the soup plenty of flavor. A little flour thickens up the soup base to a creamy consistency, even without heavy cream.

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.

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.

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. Nutritional Information is based on our current data.

Can you just eat cream of mushroom soup? ›

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 is believed Mushroom Soup had quite humble beginnings dating back to quite a few hundred years ago. Originating in France in the form of a Bechamel sauce or in Tuscany, Italy as Salsa colla, this is a creamy white sauce, made using white roux and milk.

If you feel the soup is too thin, then just before adding the cream, take 1 tbsp of corn starch and 1 tbsp of cold water and mix together, then pour into the soup. Stir until thickened. This will take a couple minutes to thicken.

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.

Use Herbs and Seasonings

Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking. Using fresh herbs is also an easy way to upgrade store-bought spaghetti sauce and make white rice taste better.

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.

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.

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.