Emma Wilson
Golden mushroom soup is a rich and savory dish that combines the earthy flavors of mushrooms with a creamy, velvety base, often enhanced by a hint of sherry or other aromatic ingredients. This classic comfort food, typically made with a blend of button and wild mushrooms, is known for its golden hue, derived from the addition of cream or roux. Whether enjoyed as a standalone meal or as a side dish, canned golden mushroom soup offers convenience without sacrificing flavor, making it a staple in many kitchens. Its versatility allows it to be used in recipes like casseroles, sauces, or as a base for more complex dishes, while its hearty texture and umami-packed taste continue to delight soup enthusiasts worldwide.
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What You'll Learn
- Ingredients: Butter, flour, chicken broth, evaporated milk, mushrooms, onions, and spices
- Preparation: Sauté onions, add mushrooms, thicken with roux, simmer, and blend
- Variations: Add sherry, cream, or different mushrooms for unique flavors
- Serving: Pair with crusty bread, salad, or grilled cheese sandwiches
- Storage: Refrigerate up to 3 days or freeze for later use
Ingredients: Butter, flour, chicken broth, evaporated milk, mushrooms, onions, and spices
Butter and flour form the backbone of a classic roux, the foundational element in crafting a velvety golden mushroom soup. In a medium saucepan over medium heat, melt 3 tablespoons of butter, then whisk in an equal amount of flour until smooth. Cook this mixture for 2-3 minutes, stirring constantly, to eliminate the raw flour taste and create a base that thickens without clumping. This step is crucial for achieving the soup’s signature creamy texture and golden hue.
Chicken broth and evaporated milk are the liquids that transform the roux into a rich, flavorful soup. Gradually add 4 cups of chicken broth, whisking continuously to prevent lumps. Once the mixture simmers and thickens, stir in 1 cup of evaporated milk for added creaminess without the risk of curdling. Evaporated milk provides a richer mouthfeel compared to regular milk, making it ideal for this recipe. Avoid boiling the soup after adding the milk to maintain its smooth consistency.
Mushrooms and onions contribute depth and umami to the soup, balancing the richness of the base. Sauté 8 ounces of sliced mushrooms and 1 diced onion in 2 tablespoons of butter until softened and lightly browned, about 5-7 minutes. This step enhances their natural flavors and ensures they integrate seamlessly into the soup. Add the sautéed vegetables after the roux and broth have combined, allowing them to simmer gently for 10 minutes to meld the flavors.
Spices are the final touch that elevate golden mushroom soup from simple to sublime. Start with 1 teaspoon of garlic powder, 1/2 teaspoon of thyme, and a pinch of black pepper for warmth and complexity. For a brighter note, add a dash of paprika or a bay leaf during simmering, removing the latter before serving. Adjust seasoning to taste, keeping in mind that the chicken broth’s saltiness may reduce the need for additional salt.
Practical tips ensure success: use unsalted butter to control sodium levels, and opt for low-sodium chicken broth if reducing salt intake. For a vegetarian version, substitute vegetable broth and omit the chicken flavoring. Serve the soup hot, garnished with fresh parsley or a dollop of sour cream for added richness. This recipe yields 4-6 servings, making it perfect for a cozy meal or as a starter for gatherings.
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Preparation: Sauté onions, add mushrooms, thicken with roux, simmer, and blend
The foundation of a rich, velvety golden mushroom soup lies in the careful sautéing of onions. Over medium heat, melt 2 tablespoons of unsalted butter in a heavy-bottomed pot, then add 1 finely chopped medium onion. Cook until translucent, about 5 minutes, stirring occasionally to prevent browning. This step is crucial—it unlocks the onions' natural sugars, creating a sweet, aromatic base that balances the earthy mushrooms.
Rush this process, and your soup risks a sharp, raw onion flavor. Master it, and you'll achieve a depth that elevates the entire dish.
Once the onions are ready, it's time for the stars of the show: mushrooms. Add 8 ounces of sliced cremini or button mushrooms, and a pinch of salt to draw out their moisture. Cook for 5-7 minutes, until they release their liquid and begin to brown. This browning, or Maillard reaction, is key to developing the soup's signature golden hue and complex, savory notes. Resist the urge to overcrowd the pan—mushrooms need space to caramelize properly. For an extra layer of flavor, consider adding 2 ounces of dried porcini mushrooms, rehydrated in hot water, along with their soaking liquid (strained to remove grit).
To transform this mixture into a luscious soup, a roux is essential. Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and onions, stirring constantly for 2 minutes to cook out the raw flour taste. Gradually whisk in 4 cups of warm chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer, and let it cook for 15-20 minutes, until thickened. This step not only adds body but also melds the flavors together, creating a harmonious base.
The final touch is blending, which gives the soup its signature silky texture. Use an immersion blender directly in the pot for convenience, or transfer the mixture in batches to a standard blender, taking care to vent the steam. Blend until smooth, then taste and adjust seasoning with salt, pepper, and a splash of cream or half-and-half for added richness. For a rustic variation, reserve a few sautéed mushroom slices to stir in after blending, providing a satisfying textural contrast.
This method, while straightforward, demands attention to detail. Each step builds upon the last, from the onions' sweetness to the roux's thickening power. By following this process, you'll create a golden mushroom soup that’s not just a meal, but an experience—a testament to the transformative power of simple, mindful cooking.
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Variations: Add sherry, cream, or different mushrooms for unique flavors
Golden mushroom soup, with its rich, earthy base, serves as a versatile canvas for culinary creativity. One of the simplest yet most effective ways to elevate this classic dish is by adding sherry. A splash of dry sherry, added during the last five minutes of cooking, introduces a subtle nutty depth and a hint of acidity that balances the soup’s umami profile. For optimal results, use 2–3 tablespoons per quart of soup, adjusting to taste. This variation pairs particularly well with hearty bread or a grilled cheese sandwich, making it a sophisticated comfort food.
Cream is another transformative addition, turning golden mushroom soup into a luxurious, velvety experience. To incorporate cream, stir in ½ cup of heavy cream after the soup has finished simmering, allowing it to heat through without boiling. This prevents curdling and ensures a smooth texture. For a lighter alternative, substitute half-and-half or whole milk, though the richness will be slightly diminished. Cream not only adds decadence but also softens the mushroom’s earthy intensity, making it ideal for those who prefer a milder flavor.
Experimenting with different mushroom varieties is a surefire way to introduce complexity and uniqueness to the soup. While the traditional recipe often calls for button or cremini mushrooms, incorporating shiitake, porcini, or oyster mushrooms can dramatically alter the flavor profile. Shiitakes bring a smoky, meaty quality, porcinis add a deep, nutty richness, and oyster mushrooms contribute a delicate, almost seafood-like essence. For best results, use a combination of mushrooms—say, 50% cremini and 50% shiitake—to maintain the soup’s foundational character while layering in new dimensions.
When combining these variations, consider the interplay of flavors. Sherry and cream, for instance, work harmoniously together, with the sherry cutting through the cream’s richness. Pairing exotic mushrooms with sherry can highlight their unique qualities, while cream can temper their intensity. For example, a soup featuring porcini mushrooms, a splash of sherry, and a drizzle of cream offers a symphony of flavors—earthy, nutty, and indulgent all at once. The key is balance: let each ingredient shine without overwhelming the others.
Practical tips for execution include sautéing mushrooms until deeply browned to maximize their flavor before adding liquid, and using low-sodium broth to control salt levels when adding sherry. For a seamless integration of cream, temper it by gradually whisking in a ladleful of hot soup before adding it back to the pot. These variations not only refresh the classic golden mushroom soup but also showcase its adaptability, proving that even small tweaks can yield remarkable results.
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Serving: Pair with crusty bread, salad, or grilled cheese sandwiches
Golden mushroom soup, with its rich, earthy flavors, is a versatile dish that shines when paired thoughtfully. One of the simplest yet most effective ways to elevate this soup is by serving it alongside crusty bread. The bread’s crunchy exterior and soft interior provide a textural contrast that complements the soup’s creamy consistency. Dip a warm slice into the bowl to soak up every last drop, ensuring no flavor is left behind. For a heartier meal, opt for a sourdough or rye loaf, which adds a tangy depth that balances the umami notes of the mushrooms.
Salad, often overlooked as a soup companion, can bring freshness and lightness to the table. A crisp green salad with a vinaigrette dressing cuts through the richness of the soup, creating a harmonious balance. Consider adding ingredients like arugula, spinach, or mixed greens, topped with shaved Parmesan or toasted nuts for added complexity. For a more substantial pairing, incorporate roasted vegetables like beets or carrots, which echo the soup’s earthy tones without overwhelming it.
Grilled cheese sandwiches transform golden mushroom soup into a nostalgic, comforting meal. The melted cheese and toasted bread create a gooey, crispy contrast that pairs perfectly with the soup’s savory profile. Experiment with cheese varieties like sharp cheddar, Gruyère, or provolone for different flavor profiles. For an extra layer of indulgence, sprinkle chopped mushrooms or caramelized onions onto the sandwich before grilling, creating a cohesive theme with the soup.
When planning your meal, consider the occasion and your audience. For a casual family dinner, grilled cheese and soup is a crowd-pleaser, especially for children. For a more sophisticated gathering, crusty bread and a gourmet salad can elevate the experience. Portion sizes matter too—a small bowl of soup with a side of bread or half a sandwich is often sufficient, allowing guests to savor without feeling overwhelmed. With these pairings, golden mushroom soup becomes more than just a dish—it’s the centerpiece of a memorable meal.
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Storage: Refrigerate up to 3 days or freeze for later use
Golden mushroom soup, with its rich umami flavor and creamy texture, is a dish that often leaves you with leftovers. Proper storage is key to preserving its taste and safety. Refrigeration is the simplest method: transfer the soup to an airtight container and store it in the fridge for up to 3 days. This short-term solution maintains freshness while allowing you to enjoy the soup within a reasonable timeframe. However, if you’re not planning to consume it within 3 days, freezing is a better option.
Freezing golden mushroom soup extends its shelf life significantly, up to 2–3 months. To freeze, let the soup cool to room temperature to prevent condensation, which can lead to ice crystals and texture degradation. Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top to allow for expansion. Label the containers with the date to keep track of freshness. When ready to use, thaw the soup overnight in the refrigerator or reheat it directly from frozen in a saucepan over low heat, stirring occasionally to ensure even warming.
While both refrigeration and freezing are effective, they come with caveats. Refrigerated soup should be consumed within 3 days to avoid bacterial growth, especially since dairy-based soups can spoil quickly. Frozen soup, though safe for longer, may lose some of its texture and flavor over time. Mushrooms, in particular, can become softer upon reheating, so consider adding fresh mushrooms or herbs when reheating to revive the dish. Always use clean utensils when serving to prevent contamination, and reheat the soup to at least 165°F (74°C) to ensure it’s safe to eat.
For those who meal prep or cook in bulk, freezing golden mushroom soup in individual portions is a practical strategy. This allows you to thaw and reheat only what you need, reducing waste and saving time. If you’re freezing in containers, opt for glass or BPA-free plastic to avoid chemical leaching. Alternatively, ice cube trays can be used to freeze small portions of soup, which can later be transferred to a freezer bag—a handy trick for adding quick flavor to sauces or gravies.
In summary, storing golden mushroom soup properly ensures it remains delicious and safe to eat. Refrigeration is ideal for short-term storage, while freezing is the best option for longer preservation. By following these guidelines—cooling before freezing, using proper containers, and reheating correctly—you can enjoy your soup at its best, whether it’s three days or three months later.
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Frequently asked questions
Yes, golden mushroom soup can be made vegetarian by using vegetable broth instead of chicken or beef broth and ensuring all other ingredients are plant-based.
Yes, golden mushroom soup can be frozen, but it’s best to do so without cream or dairy, as they may separate upon thawing. Reheat gently and adjust consistency if needed.
Yes, golden mushroom soup can be made gluten-free by using a gluten-free flour or thickener (like cornstarch) instead of wheat flour and ensuring all other ingredients are gluten-free.
