Michael Davis
Cream of mushroom soup is a classic comfort food, but it can be elevated in many ways. The type of mushroom used can make a big difference, with cremini, baby bella, and shiitake mushrooms offering a more intense flavour than common white button mushrooms. For an extra decadent touch, try adding a splash of cream or milk. To enhance the earthiness of the soup, consider adding fresh herbs like rosemary, thyme, or tarragon. For a bolder flavour profile, experiment with tamari soy sauce and white miso paste. Blending the soup can also give it a smoother consistency and boost its flavour. Lastly, don't be afraid to get creative with add-ins like croutons, shredded chicken, or crumbled Italian sausage for a heartier meal.
| Characteristics | Values |
|---|---|
| Type of Mushrooms | Cremini, Baby Bella, Portobello, White Button, Porcini, Swiss Brown, Shiitake, Chanterelles, Wild Mushrooms |
| Other Vegetables | Shallots, Garlic, Onion, Chives |
| Herbs | Tarragon, Thyme, Rosemary, Sage, Bay Leaves, Parsley |
| Seasonings | Salt, Pepper, Nutmeg, Saffron |
| Broth | Chicken Broth, Vegetable Broth |
| Dairy | Cream, Milk, Butter, Coconut Milk |
| Alcohol | Sherry |
| Meat | Chicken, Italian Sausage |
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What You'll Learn
Use a variety of mushrooms
Using a variety of mushrooms is a great way to add flavour to your cream of mushroom soup. While there is nothing wrong with using button mushrooms, there are many other varieties that can elevate the earthy intensity of the dish.
Cremini or baby bella mushrooms, for example, have a stronger flavour than white mushrooms. They are also more robust, making them ideal for soup. If you want to go one step further, try using portobello mushrooms, which are the same variety as cremini and white mushrooms but have been allowed to mature for longer. Their meaty taste and texture will give your soup a rich, full-bodied flavour.
For a truly decadent bowl of soup, porcini mushrooms are the way to go. This variety, also known as ceps, will transform your soup into a five-star dish with their bold yet delicate nutty notes. If you can't get your hands on fresh porcini mushrooms, don't worry—dried ones work just as well and are often more affordable. Just be aware that a little goes a long way, as a serving of dried mushrooms is equivalent to ten times the quantity of fresh mushrooms.
For a wild mushroom soup, shiitake mushrooms are an excellent choice. Their woody flavour will add a distinctive umami taste to your soup. You could also try using dried wild mushrooms, rehydrating them in water before adding them to your soup. This will give your soup an even more intense flavour.
Finally, don't be afraid to mix and match your mushrooms. Using a combination of Swiss Brown and white mushrooms, for instance, will intensify the flavour of your soup without affecting its creamy appearance.
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Add fresh herbs
Fresh herbs can add a new layer of flavor to cream of mushroom soup. Thyme, for example, enhances the earthy flavor of mushrooms and adds depth to the dish. Its subtle, fragrant aroma enhances the soup without overpowering the other ingredients.
Rosemary is another herb that pairs well with mushroom soup. Its strong, woody aroma adds a refreshing burst of flavor. The earthy notes of rosemary make it a bold choice, and it should be used sparingly. Adding a few sprigs early in the cooking process will give the soup an aromatic richness.
Dill is another excellent choice, offering a distinctive flavor that complements the earthiness of the mushrooms. Adding a small amount during the last few minutes of cooking ensures the herb's flavor remains bright and aromatic.
Parsley, with its clean, slightly peppery flavor, can also be added to cream of mushroom soup. It cuts through the richness of the cream and adds a touch of brightness to the dish. Adding chopped parsley at the end of cooking preserves its fresh, vibrant taste, while stirring it in towards the end of the cooking time results in a mild, herbal taste.
In addition to these herbs, basil adds a fresh, slightly sweet flavor to the soup. Its distinct aroma pairs well with the earthy taste of mushrooms, creating a light yet flavorful dish. To retain its flavor, it is best to add a few basil leaves at the end of cooking.
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Include dairy
Dairy is a key ingredient in a classic cream of mushroom soup, adding flavour and body to the dish. The most common dairy product used is cream, which gives the soup its characteristic richness. A full cup of cream is often used, but for a lighter version, this can be substituted with whole milk. For an even more decadent soup, you could use heavy cream. Evaporated milk is another option.
Butter is another important dairy ingredient, forming the basis of the roux, which infuses the mushrooms with flavour. The roux is made by heating butter and flour together, and this mixture gives the soup a rich, thick consistency.
When making cream of mushroom soup, it's important to note that it does not freeze well. This is because the soup can become grainy once reheated, so it's best to enjoy it fresh. However, you can partially prepare the soup ahead of time by sauteing the aromatics and adding flour and broth. This mixture can then be frozen and defrosted before adding the cream and heating it up.
To add even more dairy to your cream of mushroom soup, you can include cheese. Cream cheese, for example, can be used as a substitute for cream of mushroom soup in recipes.
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Try blending
Blending is a great way to enhance the flavour of your cream of mushroom soup and create a wonderfully silky consistency. Start by sautéing your mushrooms, onions, and garlic in butter and olive oil. You can also add some rosemary, thyme, or garlic to the mix for extra flavour. Once your ingredients are tender and lightly browned, remove them from the heat and let them cool slightly.
Next, transfer about two-thirds of the mixture to a blender. Add some broth or stock, and blend until smooth. If you want a richer, more classic cream of mushroom soup, stir in some heavy cream. For a dairy-free option, you can use plant-based cream, coconut milk, or almond/soy milk instead. You can also add some white wine to brighten up the flavour. Blend again until everything is well combined.
Finally, return the blended mixture to the pot with the remaining one-third of the soup. Stir well and simmer for a few minutes until the soup is warmed through and the raw cream taste has cooked off. Season to taste, and serve with a drizzle of olive oil, fresh herbs, or homemade croutons.
Blending your cream of mushroom soup is a simple way to elevate the dish, and you can easily customise it to your preferences.
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Experiment with spices
Spices and herbs can be a great way to add flavour to cream of mushroom soup. A simple way to elevate your soup is to add dried or fresh herbs such as tarragon, thyme, rosemary, sage, bay leaves, or parsley. You can also add a pinch of nutmeg or saffron for a more nuanced flavour.
If you're feeling adventurous, you can experiment with umami-rich ingredients like tamari soy sauce and white miso paste. These ingredients will add a depth of flavour to your soup and enhance the earthiness of the mushrooms. For an extra indulgent touch, consider adding a dash of cream sherry or coconut milk to the soup.
Another way to enhance the flavour of your cream of mushroom soup is to focus on the type of mushrooms you use. While button mushrooms are a common choice, upgrading to cremini, baby bella, or Swiss brown mushrooms will give your soup a more intense and robust flavour. If you're looking for a nutty flavour, try using porcini mushrooms, either fresh or dried. For a woody, umami flavour, shiitake mushrooms are an excellent choice.
Don't be afraid to mix and match different types of mushrooms to create a unique and complex flavour profile. Additionally, you can try rehydrating dried wild mushrooms in water and using that liquid in your soup base for an extra boost of flavour. Remember, the type of mushrooms you use will significantly impact the overall taste of your cream of mushroom soup.
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