Emily Johnson
Cream of mushroom soup is a hearty, comforting dish that can be made in a variety of ways, catering to different dietary preferences. The soup is often associated with canned soup, but homemade versions are far superior in taste and quality. The basic recipe involves sautéing mushrooms with onions, garlic, and herbs, then adding liquid (such as stock or wine) and thickening agents like flour or cornstarch. The final step is adding dairy, such as cream, milk, or half-and-half, to give the soup its signature creamy texture and taste. This addition of cream is what we will be focusing on in this discussion, specifically exploring the best methods for incorporating it into the soup at the last minute to ensure optimal flavour and texture.
| Characteristics | Values |
|---|---|
| Type of dish | Soup or sauce |
| Main ingredients | Mushrooms, cream, butter, olive oil, onion, garlic, thyme, wine, broth, salt, pepper |
| Other possible ingredients | Flour, cornstarch, milk, parsley, chives, rosemary, oregano, tarragon, cilantro, bouillon cubes, tamari |
| Preparation method | Sauté, simmer, blend |
| Cook time | 10-15 minutes |
| Last-minute addition of cream | Stir in the cream at the end, after the soup has been blended and is simmering. Do not boil the soup after adding the cream. |
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What You'll Learn
Adding cream to mushroom soup
If you are making the soup fresh, you can add heavy cream, light cream, thickened cream, or half-and-half at the end of the cooking process. Bring the soup to a boil, then slowly whisk in the cream of your choice. You can also add milk instead of cream, but be careful not to add it too quickly, or it may form clumps. If you are making the soup ahead of time and plan to freeze or refrigerate it, do not add the cream until you are reheating the soup to serve. Simply whisk in the cream once the soup is heated and ready to serve.
In addition to cream, there are several other ingredients you can add to enhance the flavour of your mushroom soup. Many recipes call for a dash of sherry or nutmeg. You can also add fresh herbs like thyme, rosemary, oregano, tarragon, chives, or cilantro. If you want to make the soup dairy-free, you can substitute the cream with olive oil or evaporated milk or regular milk (be careful not to bring it to a rapid boil as it may curdle).
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Using milk instead of water
Cream of mushroom soup is a classic comfort food that can be made with milk instead of water for a richer flavour and texture. Here is a step-by-step guide to making a last-minute cream of mushroom soup using milk:
Ingredients
- Butter
- Mushrooms
- Onion
- Flour
- Salt
- Pepper
- Broth or stock
- Milk
- Fresh parsley (optional)
Step 1: Sauté the Mushrooms
Start by heating butter in a large saucepan over medium-high heat. Once melted, add the mushrooms and sauté until they are tender and have released most of their liquid. This should take around 5 to 7 minutes or up to 10 minutes.
Step 2: Add Aromatics and Spices
Next, add the chopped onion and sauté until translucent. You can also add garlic at this stage for extra flavour. Cook for about a minute until fragrant. Then, add thyme and other spices like rosemary, oregano, or tarragon to your taste.
Step 3: Make a Roux
To thicken the soup, make a roux by adding flour to the saucepan and stirring it into the cooked mushrooms. Cook this mixture for a couple of minutes to get rid of the raw flour taste.
Step 4: Add Liquid and Simmer
Pour in the broth or stock and bring the mixture to a simmer. In a separate bowl, whisk together milk and additional flour until smooth. Then, slowly stir this milk mixture into the saucepan to avoid clumps. Be careful not to add the milk too quickly, as it may curdle. Simmer the soup uncovered for about 10 to 15 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 5: Season and Serve
Finally, season the soup with salt and pepper to taste. For a dairy-free version, you can skip the milk and butter and use olive oil and plant-based milk or coconut milk instead. Serve your cream of mushroom soup warm, garnished with fresh parsley if desired.
By following these steps and using milk instead of water, you can create a delicious and creamy last-minute cream of mushroom soup that is sure to impress.
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Making a vegetarian version
First, prepare your ingredients. Rinse or wipe dry 200 to 250 grams (about 1 cup) of white button mushrooms or cremini mushrooms. You can also use fresh brown mushrooms, mini portobello mushrooms, or a combination of your favourite varieties. Slice off the lower part of the base stalk of each mushroom.
Next, heat butter or vegan butter and oil in a large pot over medium-high heat until melted. You can use a good non-stick pot if you don't want to use butter or oil. Sauté onions for 2 to 3 minutes until softened and translucent but not browned. You can use yellow or sweet onions, finely chopped. Cook garlic until fragrant, about 1 minute.
Now, add the mushrooms and some herbs. You can use thyme, rosemary, oregano, tarragon, chives, or cilantro. Cook for 5 minutes, stirring occasionally. Pour in some wine if you like, and allow to cook for another 3 minutes.
Sprinkle the mushrooms with flour and mix well. You can leave out the flour and use cornstarch instead if you prefer. Cook for another 2 minutes. Add vegetable stock or water, mix again, and bring to a boil. Reduce the heat to low-medium and season with salt and pepper.
Cover and let the soup simmer for 10-15 minutes, stirring occasionally, until thickened. Reduce the heat to low and stir in cream, half-and-half, or milk. You can use heavy cream, light cream, or thickened cream, or substitute with evaporated milk, regular milk, cashew cream or milk, almond milk, or any non-dairy milk that is thick and not too watery. Allow the soup to gently simmer, being careful not to bring it to a boil, especially if using milk, as it may curdle.
Finally, adjust the seasoning with salt and pepper to taste, and mix in some fresh herbs like parsley and thyme. Serve warm.
Your vegetarian cream of mushroom soup is now ready to be enjoyed!
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Adding protein to the soup
Cream of mushroom soup is a delicious and comforting meal, and it's easy to add protein to the dish to make it more filling and nutritious. Here are some ways to do this:
Firstly, you can add some cooked chicken to the soup. Chicken pairs well with mushrooms, and you can use leftover chicken or cook some specifically for the soup. Dice or shred the chicken and add it to the soup when you add the mushrooms. This will boost the protein content and make the soup more substantial.
Another option is to use beef broth or stock as your liquid base. Beef broth will add a rich, savoury flavour to the soup and provide more protein than a vegetable or mushroom broth. You can use premade beef broth or make your own by dissolving bouillon cubes or powder in water.
If you're looking for a vegetarian option, you can add tofu to your cream of mushroom soup. Tofu is a great source of plant-based protein and will give your soup a creamy texture. Silken tofu works well, and you can simply add it to the soup along with the mushrooms and other ingredients.
For a heartier soup, you can also add some cooked wild rice. Wild rice has a chewy texture and nutty flavour that complements the mushrooms nicely. Add about two cups of cooked wild rice to your soup, and you'll boost the protein content while making the soup more filling.
Finally, while not a protein source, don't forget that cream of mushroom soup typically includes cream or milk, which contributes some protein. If you use a dairy-based option like cream, milk, or sour cream, you'll get a boost of protein that way as well.
With these options, you can easily increase the protein content of your cream of mushroom soup to make it a more well-rounded and satisfying meal.
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Pureeing the mushrooms
Firstly, cook the mushrooms thoroughly before pureeing. In a large saucepan, melt some butter over medium-high heat. Add the mushrooms and cook for 5-6 minutes. Then, reduce the heat to medium and continue cooking for another 5-6 minutes until the mushrooms develop a rich, deep colour. You can use olive oil instead of butter if you prefer.
Next, divide the cooked mushrooms into two separate bowls. Make sure to include any liquid released by the mushrooms during cooking in one of the bowls.
Now, it's time to puree the mushrooms. You can use a hand blender or a food processor for this step. Place the mushrooms with the liquid in the blender or food processor and blend until you achieve a smooth, paste-like consistency. If the mixture is too thick or blending becomes challenging, add a small amount of cream or chicken broth to facilitate the process.
Once the mushrooms are pureed, return them to the saucepan. At this stage, you can also add whole mushrooms to the mixture for added texture and flavour.
Finally, proceed with the remaining steps in your cream of mushroom soup recipe. Remember to adjust the seasoning and consistency to your preference.
By pureeing the mushrooms, you can enhance the mushroom flavour in your soup and create a smoother, more indulgent texture. This step is especially important if you want to elevate your cream of mushroom soup and make it truly memorable.
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Frequently asked questions
If you want to add cream to your mushroom soup at the last minute, first reduce the heat to low and stir in the cream. Allow the soup to gently simmer, but do not let it boil.
You can use flour to create a creamy texture. Alternatively, you can substitute flour with cornstarch. Add 2-3 tablespoons of cornstarch mixed with 1/4 cup of water (slurry).
You can use heavy cream, half-and-half, light cream, or milk. The lighter the cream, the thinner and less creamy the soup will be.
You can add fresh herbs such as rosemary, thyme, sage, and bay leaves to add more flavour to your soup. You can also add a dash of sherry or nutmeg.
Yes, you can make mushroom soup without cream. It will still be creamy and will have a more concentrated mushroom flavour.
