Sarah Brown
Cream of mushroom soup is a versatile and comforting dish that can be enjoyed on its own or used as a base for casseroles, sauces, and other recipes. When preparing it from scratch, the cooking time typically ranges from 20 to 30 minutes, depending on the recipe and desired consistency. If using a canned version, heating it on the stovetop or in the microwave usually takes just 5 to 10 minutes. Factors like simmering to thicken the soup or adding additional ingredients can slightly extend the cooking time. Understanding the right duration ensures a creamy, flavorful result that enhances any meal.
| Characteristics | Values |
|---|---|
| Cooking Method | Stovetop |
| Preparation Time | 5-10 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 20-30 minutes |
| Servings | 4-6 |
| Key Ingredients | Butter, onions, mushrooms, flour, chicken/vegetable broth, heavy cream, salt, pepper, thyme (optional) |
| Heat Level | Medium to medium-low |
| Consistency | Creamy and smooth |
| Storage | Refrigerate for up to 3 days; reheat on stovetop or microwave |
| Variations | Add garlic, sherry, or different herbs for flavor; use dairy-free alternatives for a vegan version |
| Serving Suggestions | Serve with crusty bread, over rice, or as a base for casseroles |
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What You'll Learn
Stovetop cooking time
When preparing cream of mushroom soup on the stovetop, the cooking time typically ranges from 15 to 25 minutes, depending on the recipe and desired consistency. Start by melting butter or heating oil in a saucepan over medium heat. Add finely chopped onions and garlic, sautéing for 2-3 minutes until they become translucent. This step is crucial for building the flavor base of the soup. Next, add sliced or chopped mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. This process enhances the umami flavor that defines the soup.
Once the mushrooms are cooked, sprinkle 2-3 tablespoons of flour over them and stir to combine. Cook this mixture, known as a roux, for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in 4-6 cups of broth (chicken or vegetable) to avoid lumps. Bring the mixture to a gentle boil, stirring frequently, which usually takes 3-5 minutes. This step thickens the soup and ensures a smooth consistency.
After the soup reaches a boil, reduce the heat to low and let it simmer. Add ½ cup of heavy cream or milk and stir well. Allow the soup to simmer for an additional 5-10 minutes, uncovered, to meld the flavors and achieve the desired thickness. Avoid letting it boil vigorously, as this can cause the dairy to curdle or the soup to scorch. Taste and adjust seasoning with salt, pepper, and herbs like thyme or parsley during this time.
If using canned cream of mushroom soup as a base, the stovetop cooking time is significantly shorter, typically 5-10 minutes. Simply pour the canned soup into a saucepan and add an equal amount of milk or water, whisking to combine. Heat the mixture over medium heat, stirring occasionally, until it is hot and slightly thickened. This quick method is ideal for recipes where the soup is used as an ingredient rather than a standalone dish.
For a homemade version with added ingredients like vegetables or protein, factor in additional cooking time. For example, if adding diced potatoes or carrots, simmer them for 10-15 minutes before proceeding with the cream and final simmering. Always monitor the soup closely during the last stages to prevent overcooking or burning, especially when using dairy. The goal is to achieve a creamy, velvety texture with well-integrated flavors, which is typically accomplished within the 15-25 minute stovetop cooking window.
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Microwave preparation duration
When preparing cream of mushroom soup in the microwave, the cooking duration can vary depending on the wattage of your microwave and the quantity of soup you’re heating. For a single serving (approximately 1 cup), start by placing the soup in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap to prevent splattering. Set the microwave to high power and heat the soup for 1 to 2 minutes. After this initial heating, carefully remove the bowl (it will be hot) and stir the soup to ensure even heating. If the soup is not hot enough, return it to the microwave and heat in 30-second intervals, stirring after each interval, until it reaches your desired temperature. Overheating can cause the soup to boil over or separate, so monitor it closely.
For larger quantities, such as 2 to 3 cups of cream of mushroom soup, the microwave preparation duration will naturally be longer. Begin by heating the soup on high power for 3 to 4 minutes, then stir thoroughly to distribute the heat. If the soup is still not hot enough, continue heating in 1-minute intervals, stirring after each addition, until it is piping hot. Be cautious with larger amounts, as the soup may heat unevenly in the microwave. Using a microwave-safe container with a wide surface area can help promote more even heating.
If you’re preparing a homemade cream of mushroom soup in the microwave, the cooking time will differ from simply reheating a canned or pre-made version. For homemade soup, combine all ingredients in a large microwave-safe bowl and heat on high power for 5 to 7 minutes, pausing every 2 minutes to stir. This ensures the mushrooms cook thoroughly and the flavors meld together. After the initial cooking, check the consistency and temperature, and continue heating in 1-minute intervals if needed. Always stir well before serving to achieve a smooth texture.
It’s important to note that microwaves vary in power, so these times are general guidelines. If your microwave is less than 1000 watts, you may need to add an extra minute or two to the cooking or heating time. Conversely, if your microwave is more powerful, reduce the time slightly to avoid overcooking. Always test the temperature of the soup before serving, especially if children or individuals sensitive to heat will be consuming it. A properly heated cream of mushroom soup should be steaming hot but not boiling.
Finally, if you’re adding delicate ingredients like fresh herbs or cream to your soup, do so after the initial microwave preparation duration. These ingredients can curdle or lose their flavor if overheated. Simply stir them into the hot soup and let it sit for a minute to allow the flavors to combine. This ensures your cream of mushroom soup is both delicious and safely prepared in the microwave.
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Slow cooker method timing
When using a slow cooker to prepare cream of mushroom soup, timing is crucial to achieve the perfect consistency and flavor. The slow cooker method is ideal for those who prefer a hands-off approach, allowing the ingredients to meld together over an extended period. Typically, cooking cream of mushroom soup in a slow cooker takes between 6 to 8 hours on low heat or 3 to 4 hours on high heat. The longer, slower cooking process on low heat is recommended for deeper flavor development and a smoother texture, as it allows the mushrooms to release their earthy essence fully.
For the slow cooker method, start by sautéing the mushrooms, onions, and garlic in a skillet until they are softened and slightly browned. This step, though optional, enhances the soup's depth of flavor. Transfer the sautéed ingredients to the slow cooker and add the remaining components, such as broth, cream, and seasonings. Stir well to combine, ensuring all ingredients are evenly distributed. Set the slow cooker to low for 6 to 8 hours, or high for 3 to 4 hours. The low setting is preferable for most recipes, as it allows the flavors to develop more richly without the risk of scorching or curdling the cream.
During the cooking process, resist the urge to lift the lid frequently, as this releases heat and extends the cooking time. Instead, allow the slow cooker to maintain a steady temperature. After the initial cooking time, check the soup for thickness and seasoning. If using cream or milk, add it during the last 30 minutes of cooking to prevent curdling. Stir well to incorporate, and let the soup finish cooking on low heat. This ensures the dairy is heated gently and blends seamlessly into the soup.
If you prefer a thicker soup, you can mix a slurry of cornstarch and water (about 1 tablespoon cornstarch to 2 tablespoons water) and stir it into the soup during the last 15 minutes of cooking. This will help achieve a smoother, more velvety texture. Keep in mind that the slow cooker's heat is gentler than stovetop cooking, so adjustments may take slightly longer to take effect. Allow the soup to sit for 5 to 10 minutes after cooking to thicken further before serving.
Finally, taste the soup and adjust the seasoning as needed. The slow cooker method is forgiving, allowing you to refine the flavors at the end. Once ready, serve the cream of mushroom soup warm, garnished with fresh herbs or a dollop of sour cream if desired. This method not only saves time but also ensures a rich, comforting dish with minimal effort, making it perfect for busy days or cozy meals.
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Oven baking instructions
Preheating your oven is the crucial first step when preparing to bake cream of mushroom soup. Set your oven to 350°F (175°C) and allow it to heat fully before placing your dish inside. This ensures even cooking and prevents the soup from becoming undercooked or overcooked in certain areas. While the oven preheats, prepare your soup by pouring it into an oven-safe dish. A casserole dish or a deep baking pan works well, ensuring there’s enough room for the soup to bubble without spilling over. If desired, you can add a layer of breadcrumbs or grated cheese on top for a crispy, golden finish.
Once your oven is preheated and your soup is ready, place the dish on the center rack to ensure even heat distribution. Baking time typically ranges from 25 to 35 minutes, depending on the depth of your dish and the desired consistency. For a thicker, more set soup, aim for the longer end of this range. If you prefer a softer, more liquid consistency, check after 25 minutes. Keep in mind that the soup will continue to thicken slightly as it cools, so it’s better to err on the side of slightly undercooked if you’re unsure.
During the baking process, monitor the soup to ensure it doesn’t boil over or burn. If you notice excessive bubbling, reduce the oven temperature slightly or cover the dish loosely with aluminum foil. Stir the soup gently after about 15 minutes to promote even heating and prevent the bottom from sticking or burning. If you’ve added toppings like breadcrumbs or cheese, keep an eye on them to ensure they don’t brown too quickly. If they start to darken before the soup is fully cooked, cover the dish with foil for the remaining baking time.
After the soup has baked for the recommended time, remove it from the oven and let it sit for 5–10 minutes before serving. This allows the soup to set slightly and ensures it’s not piping hot when served. Use oven mitts to handle the dish, as it will be very hot. If you’ve added toppings, they should be golden and crispy, adding a delightful texture contrast to the creamy soup. Serve the baked cream of mushroom soup with crusty bread or a side salad for a comforting and satisfying meal.
For those using a convection oven, reduce the baking time by about 5 minutes, as convection ovens circulate heat more efficiently. Always refer to your oven’s manual for specific adjustments. If you’re reheating leftover cream of mushroom soup in the oven, cover the dish with foil and bake at 350°F (175°C) for 15–20 minutes, stirring halfway through to ensure even heating. This method preserves the soup’s texture and flavor better than microwave reheating. With these oven baking instructions, you’ll achieve a perfectly cooked cream of mushroom soup every time.
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Instant Pot cook time
When using an Instant Pot to cook cream of mushroom soup, the cook time can vary depending on the recipe and desired consistency. A standard cream of mushroom soup typically takes 5 to 7 minutes on high pressure in the Instant Pot. This time frame is ideal for cooking the mushrooms, onions, and other aromatics while allowing the flavors to meld together. After the pressure cooking cycle, allow for a natural release of 5 to 10 minutes before performing a quick release to avoid splattering the soup. This method ensures the soup is creamy and well-cooked without overdoing it.
For a thicker, heartier cream of mushroom soup, consider increasing the Instant Pot cook time slightly. 7 to 9 minutes on high pressure can help break down the mushrooms more thoroughly and intensify the flavors. Remember, the natural release time remains crucial to prevent the soup from becoming too thin or watery. If you’re adding ingredients like heavy cream or milk, stir them in after the pressure cooking cycle to avoid curdling, as dairy can scorch under high pressure.
If you’re making a condensed cream of mushroom soup or a recipe with fewer liquids, the Instant Pot cook time may be shorter. 4 to 5 minutes on high pressure should suffice, followed by a natural release of 5 minutes. This shorter time ensures the mushrooms are tender without overcooking, maintaining their texture in a condensed form. Always adjust the time based on the specific recipe and the amount of liquid used.
For those who prefer a smoother, blended cream of mushroom soup, the Instant Pot cook time remains consistent at 5 to 7 minutes on high pressure. After cooking and releasing the pressure, use an immersion blender or transfer the soup to a blender to achieve the desired consistency. The pressure cooking time ensures all ingredients are soft enough to blend seamlessly. Just be cautious when blending hot liquids to avoid spills or burns.
Lastly, if you’re adding proteins like chicken or tofu to your cream of mushroom soup, the Instant Pot cook time may need to be adjusted. For example, adding raw chicken pieces will require 8 to 10 minutes on high pressure to ensure the protein is fully cooked. Always prioritize food safety and ensure the internal temperature of any added proteins reaches the appropriate level. The Instant Pot’s efficiency makes it a great tool for one-pot meals, but cook times must be tailored to the ingredients used.
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Frequently asked questions
Cooking cream of mushroom soup from scratch typically takes about 30 to 40 minutes, including preparation and simmering time.
Heating canned cream of mushroom soup takes about 5 to 10 minutes on the stovetop over medium heat, stirring occasionally to prevent sticking or burning.
Yes, you can cook cream of mushroom soup in a slow cooker. It usually takes 3 to 4 hours on high or 6 to 8 hours on low, depending on the recipe and desired consistency.
