Emily Johnson
Cream of mushroom soup is a hearty and flavorful dish that can be made with a variety of mushrooms, such as button, cremini, shiitake, or portobello mushrooms. The soup typically includes a combination of aromatics like onions, garlic, and herbs, along with a liquid base such as chicken or vegetable broth. The key to its creamy texture and rich flavor lies in the addition of dairy, ranging from heavy cream to half-and-half, milk, or even plant-based alternatives. Homemade cream of mushroom soup offers a depth of flavor and a creamy consistency that surpasses its canned counterpart, making it a comforting and indulgent meal.
| Characteristics | Values |
|---|---|
| Type of Mushrooms | Cremini, button, shiitake, chantrelle, portobello, brown, mini portobello |
| Other Ingredients | Butter, flour, garlic, onion, thyme, parsley, rosemary, oregano, tarragon, chives, cilantro, sherry, salt, pepper, chicken broth, beef broth, vegetable broth, milk, cream |
| Consistency | Thick, creamy |
| Storage | Refrigerate for up to 5 days, freeze without cream |
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Types of mushrooms
While making cream of mushroom soup, you can use any type of mushroom you like. Some recipes specifically call for common white button mushrooms, cremini mushrooms, or portobello mushrooms. You can also add shiitake mushrooms for a more intense flavor.
There are many types of mushrooms, each with its unique characteristics and culinary applications. Here are some of the most common types:
Button Mushrooms: These are the most common type of mushroom found in grocery stores. They are mild in flavor and can be used raw or cooked. Button mushrooms are versatile and can be added to soups, salads, pizzas, or stuffed and sautéed.
Cremini Mushrooms: Also known as baby bellas, these are essentially mature button mushrooms with a darker color and firmer texture. They can be sautéed or added to soups and grain bowls.
Portobello Mushrooms: Portobellos are the most mature form of the same species as button and cremini mushrooms. They have a meat-like texture and are often used in vegetarian dishes as a burger patty or sliced on sandwiches.
Shiitake Mushrooms: With their intense flavor and meaty texture, shiitake mushrooms are commonly used in Asian cuisine. They are excellent in soups, pasta dishes, and stir-fries.
Oyster Mushrooms: Oyster mushrooms have a delicate, seafood-like flavor and a soft texture. They are commonly used in tacos, quesadillas, and other Mexican dishes.
Maitake Mushrooms: Also known as hen of the woods, maitake mushrooms have an earthy aroma and a gamey flavor. They are often used in Japanese and American cuisine and are excellent grilled or sautéed.
There are many other types of mushrooms, such as enokitake, morels, and chanterelles, each with its unique characteristics and culinary applications. Mushrooms are incredibly versatile, and their meat-like texture makes them a popular ingredient worldwide.
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Broths and stocks
Vegetable broth or stock is a popular choice for cream of mushroom soup. It is a good option for vegetarians and vegans, and it allows the mushroom flavour to shine through. Vegetable broth can be made at home or store-bought.
Mushroom broth or stock is another excellent option for cream of mushroom soup. It adds a rich, earthy, and savoury flavour to the soup. Mushroom broth is made with a mix of fresh and dried mushrooms, such as shiitake, cremini, and white button mushrooms. It also often includes other ingredients like onions, garlic, ginger, and peppercorns. Making mushroom broth involves sautéing the mushrooms and other ingredients, adding water, and then simmering for about an hour.
Chicken or beef broth can also be used in cream of mushroom soup, adding a more savoury and meaty flavour. These broths can be made from scratch or bought pre-made.
When making cream of mushroom soup, it is important to consider the desired thickness of the soup. Broths and stocks can be added to adjust the consistency. If the soup is too thick, water or more stock can be added to thin it out.
Additionally, the amount of broth or stock used can vary depending on personal preference and the desired consistency of the soup. Some recipes call for a specific amount of broth or stock, while others are more flexible, allowing you to adjust the amount to suit your taste.
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Dairy options
Dairy is an important component of cream of mushroom soup, adding flavour and texture. There are several options to consider when making this soup, each with its own unique characteristics and impact on the final dish.
Firstly, cream is a classic choice and is often used in small quantities to add richness and a smooth texture. Heavy cream is the most decadent and creamy option, while light or thickened cream will give a similar result. Half-and-half cream, a mixture of milk and cream, is another popular option, adding a rich flavour without being too heavy. For an even lighter version, whole milk can be used, providing plenty of flavour and body to the soup. Evaporated milk is another substitute that can be used in place of cream or half-and-half.
Butter is another key dairy ingredient, adding a rich flavour and helping to achieve a golden brown exterior on the mushrooms. For a vegan or dairy-free option, vegan butter or olive oil can be used as a substitute.
Milk is also a versatile ingredient that can be used in cream of mushroom soup. It can be used in place of cream to add flavour and body to the soup, especially when combined with a roux—a mixture of butter and flour. Regular milk can be substituted with plant-based milk, such as coconut milk, for a dairy-free option.
Additionally, cheese can be added to cream of mushroom soup for extra flavour and creaminess. For example, cream cheese can be stirred into the soup before serving, adding a tangy and creamy dimension to the dish.
When choosing dairy options for cream of mushroom soup, it's important to consider the desired richness, flavour, and texture of the final dish. Each dairy option contributes differently, allowing for a range of variations in the classic cream of mushroom soup recipe.
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Herbs and spices
Thyme is a versatile herb that pairs exceptionally well with mushrooms. It enhances the earthy and woody notes of the dish. Fresh or dried thyme leaves can be added during the cooking process, or thyme can be used as a garnish for a pop of colour and flavour.
Rosemary is another herb that complements the savoury and umami flavours of mushrooms. It has a strong, distinctive aroma and a slightly woody and piney flavour. Rosemary is commonly used in cream of mushroom soup to add depth and complexity.
Italian herbs, such as oregano, basil, and marjoram, can also be incorporated to give the soup a more Mediterranean flavour profile. Red pepper flakes, or crushed red peppers, contribute a subtle spiciness and warmth to the soup without being overpowering.
Parsley is a versatile herb that can be used fresh or dried. It has a bright, fresh flavour that pairs well with the richness of the soup. Parsley is often used as a garnish, adding a pop of colour and a burst of freshness to the dish.
Tarragon is a slightly less common herb to use in cream of mushroom soup, but it can help to bring out the flavour of the mushrooms. It has a subtle anise-like flavour that pairs well with the earthiness of the mushrooms.
Chives and cilantro are also viable options for adding freshness and a mild onion or citrus flavour to the soup. They can be sprinkled on top just before serving to add a layer of complexity to the dish.
Additionally, spices like nutmeg can be added to enhance the savouriness of the soup. A dash of nutmeg contributes a warm, nutty flavour that complements the creaminess of the soup base.
When seasoning the soup, salt and pepper are essential to enhancing the flavours and bringing the dish together. They can be adjusted to taste, ensuring the perfect balance of savoury, earthy, and creamy notes in every spoonful.
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Vegan alternatives
Creating a vegan cream of mushroom soup is a simple and tasty way to enjoy a classic dish without the dairy. The recipe is versatile and can be adapted to suit your taste and dietary needs.
To make a vegan cream of mushroom soup, you will need:
- Mushrooms: Cremini, white button, portobello, or a mix of your choice. Baby bella mushrooms have a firmer texture and a deeper, earthier flavour.
- Liquid: This can be water, vegetable broth, or vegan chicken broth. You can also add white wine for extra flavour.
- Thickening agent: Flour, cornstarch, or tapioca flour.
- Creaminess: Coconut milk, coconut cream, cashew milk, almond milk, oat milk, or soy milk.
- Flavourings: Onion, garlic, salt, black pepper, thyme, sage, and/or parsley.
The process for making the soup is straightforward. Start by sautéing onions and garlic in oil or vegan butter. Add in the mushrooms and cook until tender. Then, stir in your choice of thickening agent and herbs. Finally, add your plant-based milk and let the soup simmer. You can blend the soup for a smoother consistency, or leave it unblended with chunky mushrooms.
This vegan cream of mushroom soup can be enjoyed as a comforting bowl of soup or used as a base for casseroles, sauces, or pasta dishes. It is a versatile and tasty option for those seeking a dairy-free alternative to a classic dish.
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Frequently asked questions
A basic cream of mushroom soup recipe calls for a couple of pounds of mushrooms. You can use white button mushrooms, cremini mushrooms, or portobello mushrooms.
Yes, you can add other varieties of mushrooms such as shiitake or chantrelle mushrooms to enhance the flavour of your soup.
To prepare the mushrooms, heat olive oil and butter in a large pot over medium heat. Add the mushrooms and cook until they are lightly browned and have released most of their water, this should take about 5 to 10 minutes.
