Laura Smith
Cream of mushroom soup is a simple dish with a rich history. It is made by creating a basic roux, thinning it with cream or milk, and adding mushrooms or mushroom broth. In North America, it is commonly found in cans as condensed soup and is used as a base ingredient in casseroles and comfort foods. However, homemade cream of mushroom soup is full of flavour and easy to make, often containing mushrooms, garlic, onions, herbs, and cream.
| Characteristics | Values |
|---|---|
| Type of dish | Soup |
| Main ingredients | Mushrooms, garlic, cream, flour, butter, oil, stock, salt, pepper |
| Optional ingredients | Shallots, chicken stock, sherry, nutmeg, tarragon, thyme, parsley, wine, bouillon cubes |
| Texture | Thick |
| Preparation time | 30-45 minutes |
| Storage | Refrigerated for up to five days; can be frozen without cream |
| Common use | Standalone meal, base for casseroles, stews, sauces |
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What You'll Learn
Ingredients: mushrooms, garlic, cream, flour, stock
Cream of mushroom soup can be made with a variety of mushrooms, including white button mushrooms, portobello mushrooms, cremini mushrooms, shiitake mushrooms, or chantrelles. You can also add a handful of fresh shiitake mushrooms to the soup to deepen its flavour. For this recipe, you will need 16 ounces of mushrooms, most chopped in large slices, with some minced.
To start, heat olive oil in a 5-6 quart thick-bottomed pot on medium-high heat. When the oil is hot, swirl in butter and add the mushrooms, stirring to coat them with the oil and butter. Cook the mushrooms until they are lightly browned and have released most of their water, which should take about 10 minutes. Remove 1 cup of the cooked mushrooms from the pot and set them aside, as they will be added back in later.
Next, reduce the heat to medium and add minced shallots and garlic to the pot. Stir to combine and cook for about a minute. You can add 2 to 2.5 tablespoons of chopped onions and 2 cloves of pressed garlic.
Now, add the salt, dried tarragon, and stock to the pot. Increase the heat to medium-high, bring to a simmer, and cook, uncovered, for 10 minutes. Remove from heat. You can also add a pinch of saffron and a dash of parsley to the pot.
In a separate bowl, whisk together the cream and flour. Stir in the milk mixture and cook until the soup has thickened, which should take about a minute. Season to taste with salt and pepper.
Finally, add the cream to the soup and heat to thicken, stirring frequently. You can also add sherry to taste.
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Cooking method: sauté, simmer, season, stir
To make a delicious cream of mushroom soup, you'll need a few simple ingredients and a few easy cooking techniques. This method will have you sautéing, simmering, seasoning, and stirring your way to a creamy, mushroomy delight.
First, heat some butter and oil in a large pot over medium-high heat. You want enough butter to coat your mushrooms, so be generous. Once melted, add your chopped onions and sauté for 2-3 minutes until softened. Next, add your garlic and cook until fragrant—this should only take about a minute.
Now it's time for the mushrooms. Add your mushrooms of choice—cremini, button, or portobello are great options—and a couple of teaspoons of dried thyme. Cook this mixture for about 5 minutes, stirring occasionally, until the mushrooms are lightly browned and have released their juices. If you want to add a splash of wine, now is the time! Pour it in and let it cook for a few minutes.
Sprinkle your mushrooms with flour and mix well. This step is crucial for creating that creamy texture. Cook this mixture for another 2 minutes, then add your stock and mix again. Bring the mixture to a boil, then reduce the heat to low-medium. Season with salt and pepper, and don't forget those crumbled bouillon cubes for extra flavour. Cover your pot and let it simmer gently for 10-15 minutes, stirring occasionally, until it thickens.
Once thickened, reduce the heat to low and stir in your cream, half-and-half, or milk. Let it gently simmer—do not let it boil, as dairy can curdle! Adjust your seasoning with salt and pepper, and finish by stirring in some fresh parsley and any remaining thyme. Serve warm and enjoy the fruits of your labour!
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Variations: add wine, sherry, or nutmeg
When making cream of mushroom soup, you can enhance its flavor by adding a few simple ingredients like wine, sherry, or nutmeg. Here are some variations to consider:
When the soup base is cooking, you can deglaze the pan with a splash of dry white wine. This step should come after sautéing the mushrooms and onions but before adding the stock and cream. The wine adds a sharp, tangy note to the soup and can help to intensify the mushroom flavor. A crisp Pinot Grigio or a dry Sauvignon Blanc would work well—add about 1/2 cup (120 ml) and let it simmer for a minute or so to cook off the alcohol.
For a richer, slightly sweeter variation, try adding some cream sherry to your soup. Again, add this after the mushrooms and onions have been sautéed, allowing the sherry to reduce slightly. The sherry will add a depth of flavor and a subtle sweetness that pairs exceptionally well with the earthiness of the mushrooms. Use a good quality cream sherry, and add about 1/4 cup (60 ml) to the soup.
Grating a little fresh nutmeg into your soup can also add a wonderful, subtle warmth and spice. Nutmeg has a unique, slightly sweet, and woody flavor that can enhance the earthiness of the mushrooms. Add a small amount, about 1/4 teaspoon, after you've added the stock and cream, tasting as you go, as nutmeg can quickly become overpowering.
These variations offer simple ways to customize your cream of mushroom soup and make it something special. Whether you choose to add wine, sherry, or nutmeg, each ingredient brings a unique twist to the classic soup, elevating it and making it a truly memorable dish.
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Dairy-free: substitute cream with milk or leave out
To make a dairy-free cream of mushroom soup, you can substitute cream with plant-based milk. This can include almond milk, coconut milk, cashew milk, oat milk, or rice milk.
One recipe recommends using a neutral-tasting oil like grapeseed oil, rice bran oil, extra-light olive oil, non-GMO canola oil, or vegetable oil. It also suggests avoiding milk beverages with added protein, as they may separate when cooked or thicken strangely. Another recipe suggests using avocado oil, while others recommend olive oil.
To make the soup, sauté onions, garlic, and mushrooms in oil. Then, add flour and seasonings. Slowly add the plant-based milk, stirring continuously to prevent lumps. Continue cooking and whisking until the soup reaches your desired consistency.
You can also add other ingredients to enhance the flavor, such as cider vinegar, dried oregano, nutmeg, sea salt, and pepper. Some recipes also use cornstarch or arrowroot powder as a thickening agent, while others use flour.
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Canned vs. homemade: canned is convenient, but homemade is better
Canned cream of mushroom soup is a convenient option for those looking for a quick and easy meal or a base for casseroles and sauces. However, nothing beats the flavour and freshness of homemade cream of mushroom soup, made from scratch with fresh ingredients.
The process of making cream of mushroom soup is relatively simple, and the end result is a delicious, full-flavoured soup that can't be beaten by its canned counterpart. The basic steps involve sautéing onions and garlic, cooking mushrooms with herbs, adding stock and cream, and then seasoning to taste. The use of fresh mushrooms, herbs, and spices in a homemade soup allows for a deeper, richer flavour that is often lacking in canned options.
Canned cream of mushroom soup, while convenient, has been described as bland, tasteless, and overly processed. It is often high in sodium and can contain preservatives and other additives. On the other hand, homemade soup allows for greater control over ingredients, ensuring a fresher, healthier, and more flavourful dish.
Making cream of mushroom soup from scratch also offers flexibility and room for customization. Home cooks can adjust the types of mushrooms, herbs, and spices used to suit their preferences. They can also control the consistency of the soup, making it thicker or thinner as desired. Additionally, homemade soup can be made in larger batches and frozen for future meals, making it a convenient option as well.
While canned soup may have its place in a pinch, the superior taste, freshness, and customizability of homemade cream of mushroom soup make it the clear winner for those seeking a more satisfying and flavourful culinary experience.
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Frequently asked questions
You will need mushrooms, garlic, onions, butter, oil, flour, stock, cream, salt, and pepper. Many recipes also call for wine, sherry, or nutmeg.
Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
Fresh herbs like thyme, parsley, rosemary, oregano, tarragon, chives, or cilantro will add depth of flavour.
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute. Add mushrooms and herbs, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened. Reduce heat to low, stir in cream or milk. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
Homemade cream of mushroom soup will last up to five days in the refrigerator and can be reheated gently on the stovetop or in the microwave. It can also be frozen, but it is best to add the cream after it has been defrosted and reheated.
