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.

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

The primary difference between condensed soup and regular soup lies in the consistency. Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth.

Add herbs and spices: A pinch of herbs like thyme, rosemary, or parsley can add depth and complexity to the soup. You can also try adding a pinch of spices like paprika, cumin, or chili flakes to give the soup a little kick. Add a splash of wine: A splash of dry white wine can add depth and complexity to the soup.

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.

Add Something Creamy

Possibilities include cream, coconut milk, yogurt, or even pureed avocado. If you choose coconut milk, be aware that it will impart a sweet, coconut flavor, which might not be right for every soup. Yogurt will add tanginess.

Serving Ideas. 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.

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 result is that the golden mushroom soup is not creamy and is thinner than cream of mushroom soup and, of course, has a different flavor.

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.

What is a substitute for heavy cream in mushroom soup? ›

Milk + cornstarch

To replace one cup of heavy cream, mix 2 tablespoons cornstarch into 1 cup milk, whisking well to break up any clumps. Cornstarch requires heat to thicken, so add the slurry to soups and sauces and simmer for at least 1 minute to activate the cornstarch.

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.

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

mix it up then add a splash of worcestershire sauce and whatever seasonings/spices you like, or other veg (i like to add frozen peas and also fried crispy garlic). then the clams. I've made a chicken and corn chowder using cream of mushroom soup as a base.

Cool the puree first, or warm the cream, and “add the cream just before serving, if possible.” Traditionally, cream soups are seasoned with salt and white pepper — never black pepper — so that the color of the soup is not marred by flecks of black, Kent said. But some recipes ignore this rule.

To add richness and depth to your cream of mushroom soup, a quick and easy upgrade is diversifying your cream base. Incorporating ingredients like heavy cream or even cream cheese into the mix can transform your soup instantly.

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.

To enhance the flavor of canned mushrooms, you can sauté them in butter or olive oil with some garlic, herbs, or spices. This will help to bring out their natural flavors and add extra depth to your dish. You can also marinate them in a mixture of vinegar, oil, and herbs before using them in salads or sandwiches.