Creamy Mushroom Soup Recipe - Peas and Crayons (2024)

FAQs

How to make cream of mushroom soup taste better? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

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.

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.

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.

In a 4 quart pot, combine one can of soup and one can of water. Simmer over low heat, stirring often. For extra creamy, in a 4 quart pot combine one can of soup with 1/2 can of water and 1/2 can of milk.

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.

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.

I suspect it's other particles on the outside of the mushrooms, or perhaps the spores under the cap. To reduce foaming you could try rinsing the shrooms, that's usually a no-no but as you're cooking them in water it's no big deal.

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.

Can you overcook cream of mushroom soup? ›

When straight out of the can or heated gently, cream of mushroom soup is thick, rich, and velvety. But when it's cooked for a significant length of time, things can start to change. Sustained high heat, such as those used in slow cookers or casserole dishes, can cause cream of mushroom soup to split.

A good way to add cornstarch is to place 2 or 3 tablespoons of cornstarch into a ramekin or cup and stir in the same volume of water until the resulting slurry is uniformly mixed with no lumps. I often add a bit more water to thin it some.

Milk – We usually have 2% on hand, so that's what we use. Any variety should be fine, though the soup will be creamier with higher fat milks. Almond, oat, and coconut milk will also work though the flavor will change a bit. It won't be noticeable in a casserole, though.

All of Campbell's canned food including soups and pasta sauces have a shelf life of at least two years.

To thicken cream of mushroom soup with flour, you can create a roux. Start by melting butter in a saucepan over medium heat. Then, whisk in an equal amount of all-purpose flour until it forms a smooth paste. Slowly add the roux to the soup while stirring constantly.

You can garnish your mushroom soup with a variety of ingredients to make it visually appealing. Options include a drizzle of olive oil, a sprinkle of fresh herbs, a dollop of sour cream, a sprinkle of grated cheese, or even some crispy croutons.

Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?

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.

Use aromatic vegetables, like carrots, celery and onions. Adding some egg noodles or pasta can make the soup more thicker and turn it into a complete meal as well. Add some fresh herbs of your choice to add another layer of flavour to your dish.