John Miller
Making 1 can of cream of mushroom soup from scratch is a simple and rewarding process that allows you to control the ingredients and flavor profile. To begin, gather fresh mushrooms, butter, flour, chicken or vegetable broth, heavy cream, and basic seasonings like salt, pepper, and thyme. Start by sautéing the mushrooms in butter until they are golden and tender, then add flour to create a roux, which will thicken the soup. Gradually whisk in the broth to avoid lumps, and let the mixture simmer until it reaches a creamy consistency. Finally, stir in the heavy cream and seasonings, adjusting to taste, and your homemade cream of mushroom soup will be ready to enjoy, offering a richer and more authentic alternative to the canned version.
| Characteristics | Values |
|---|---|
| Ingredients | - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 1/2 cup chopped onion - 1/2 cup chopped celery - 1/2 cup chopped carrot - 2 cups sliced mushrooms (button or cremini) - 1/2 teaspoon dried thyme - 1/4 teaspoon ground black pepper - 2 cups chicken or vegetable broth - 1 cup heavy cream or whole milk |
| Instructions | 1. Melt butter in a saucepan over medium heat. 2. Add flour and cook, stirring constantly, for 2 minutes. 3. Add onion, celery, carrot, and mushrooms. Cook until softened, about 5 minutes. 4. Stir in thyme and pepper. 5. Gradually whisk in broth, bringing to a simmer. 6. Reduce heat to low and simmer for 10 minutes, stirring occasionally. 7. Stir in cream and heat through, but do not boil. 8. Season with salt to taste. |
| Yield | Approximately 2 cups (equivalent to 1 can of condensed cream of mushroom soup) |
| Cooking Time | 20-25 minutes |
| Difficulty | Easy |
| Shelf Life (Refrigerated) | 3-4 days |
| Freezer Friendly | Yes, up to 3 months |
| Substitutions | - Butter: Olive oil or margarine - Heavy cream: Whole milk or half-and-half - Mushrooms: Canned mushrooms (drained) |
| Tips | - For a thicker soup, add more flour to the roux. - For a smoother texture, blend the soup after cooking. - Use homemade broth for richer flavor. |
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What You'll Learn
Gather ingredients: butter, flour, mushrooms, broth, milk, salt, pepper, thyme
To replicate the richness of a canned cream of mushroom soup from scratch, start by gathering your ingredients with precision. Use 2 tablespoons of butter for a creamy base, 2 tablespoons of flour to thicken the mixture, and 8 ounces of fresh mushrooms (button or cremini work well) for that umami punch. Add 1 cup of chicken or vegetable broth to build flavor, 1 cup of whole milk for creaminess, and season with ½ teaspoon of salt, ¼ teaspoon of pepper, and 1 teaspoon of dried thyme for depth. This measured approach ensures a balanced, flavorful soup.
Consider the role of each ingredient as you prepare them. Butter and flour form a roux, the backbone of the soup’s texture, while mushrooms are the star, requiring slicing or dicing depending on your preference. Broth and milk must be added gradually to avoid lumps, and seasoning should be adjusted to taste, especially if using low-sodium broth. This step-by-step awareness transforms a simple list of ingredients into a deliberate culinary process.
For those seeking a lighter version, substitute butter with olive oil and use low-fat milk without sacrificing flavor. Fresh thyme is ideal, but dried works in a pinch—just halve the quantity. If mushrooms aren’t your favorite, experiment with a mix of shiitake or porcini for a more complex profile. This flexibility allows the recipe to adapt to dietary needs or personal preferences while maintaining its essence.
Finally, treat this ingredient-gathering phase as a mindful ritual. Measurements matter, but so does intuition—taste as you go, and don’t be afraid to tweak. Unlike canned soup, this homemade version thrives on customization, making it a rewarding alternative for those who value control over their ingredients and flavor. With these ingredients in hand, you’re not just making soup; you’re crafting a dish that elevates the canned classic.
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Sauté mushrooms in butter until golden and tender
Butter, with its low smoke point and rich flavor profile, is the ideal medium for sautéing mushrooms destined for cream of mushroom soup. Aim for 2-3 tablespoons of unsalted butter per 8 ounces of mushrooms to ensure even coating without excess grease. The butter’s milk solids will brown during cooking, adding a nutty depth that enhances the soup’s umami foundation. For a lighter version, substitute half the butter with olive oil, though this will sacrifice some flavor complexity.
The sauté process begins with medium heat—high enough to evaporate moisture but low enough to prevent burning. Add the mushrooms in a single layer; overcrowding steams rather than browns them. Stir every 1-2 minutes for the first 5 minutes to release their water content, then reduce stirring to allow browning. The transformation from pale, rubbery caps to golden-brown, tender bites takes 8-10 minutes total. This Maillard reaction is non-negotiable: it unlocks the savory compounds that distinguish canned soup from scratch-made.
Texture matters as much as color. Under-sautéed mushrooms retain a chewy, almost slimy mouthfeel that clashes with the soup’s creamy base. Overcooked, they collapse into a mushy mass. The ideal mushroom bends slightly under fork pressure but retains structural integrity. Test by piercing a cap—it should yield without disintegrating. If in doubt, err on the side of slightly firmer; residual heat during soup simmering will finish the tenderizing process.
Seasoning at this stage is critical but minimal. A pinch of salt (1/4 teaspoon per 8 ounces of mushrooms) draws out moisture, accelerating browning. Add it after the first 3 minutes to avoid toughening the mushrooms. Black pepper, however, should wait until after sautéing to preserve its volatile oils. For an extra layer of flavor, deglaze the pan with 1 tablespoon of dry sherry or white wine after removing the mushrooms, scraping up the browned bits (fond) to incorporate into the soup base.
The sautéed mushrooms’ role extends beyond flavor. Their golden hue tints the soup a richer, more appetizing shade than bland white cream. Texturally, they provide contrast against the smooth base, ensuring each spoonful isn’t monotonous. For those using a mix of button, cremini, and shiitake mushrooms, note that denser varieties (like shiitakes) require an additional 2 minutes of cooking. Always pat mushrooms dry before sautéing—residual moisture from washing sabotages browning efforts. Master this step, and the soup’s success is all but guaranteed.
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Create roux: whisk flour into butter until smooth and bubbly
The foundation of a rich, velvety cream of mushroom soup lies in the roux, a simple yet transformative mixture of fat and flour. To create this essential base, start by melting 3 tablespoons of unsalted butter in a saucepan over medium heat. Once the butter has melted and begins to foam, gradually whisk in an equal amount of all-purpose flour—approximately 3 tablespoons. This precise 1:1 ratio ensures a balanced roux that thickens without overwhelming the soup’s delicate mushroom flavor.
As you combine the flour and butter, the mixture will initially appear grainy and uneven. Continue whisking vigorously, ensuring no lumps form, until the roux becomes smooth and bubbly. This process, which takes about 2–3 minutes, cooks out the raw flour taste and activates the starches, setting the stage for a silky soup texture. The roux should take on a light golden hue, but be cautious not to let it brown further, as this can alter the soup’s color and introduce a nutty flavor that may clash with the mushrooms.
The roux acts as a binding agent, allowing the soup’s liquid components—such as broth and cream—to thicken without separating. Its role is both structural and sensory, providing body and mouthfeel while enhancing the overall creaminess. For those seeking a gluten-free alternative, substitute the flour with an equal amount of rice flour or a gluten-free blend, though the cooking time may vary slightly.
Mastering the roux is a skill that elevates homemade cream of mushroom soup above its canned counterpart. By whisking flour into butter until smooth and bubbly, you create a foundation that ensures a consistent, luxurious texture. This step, though brief, is pivotal—a small investment of time that yields a soup with depth, richness, and a distinctly homemade quality.
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Add broth and milk gradually, stirring until thickened
The gradual addition of broth and milk is a pivotal step in transforming a basic mushroom mixture into a rich, creamy soup. This technique ensures a smooth, lump-free consistency, allowing the liquids to integrate seamlessly with the mushroom base. Start by heating your sautéed mushrooms and any seasonings in a saucepan over medium heat. Pour in 1 cup of chicken or vegetable broth, stirring continuously to combine. Once the broth begins to simmer, slowly add 1 cup of milk in a steady stream, whisking constantly to prevent curdling. This method not only thickens the soup but also enhances its flavor profile, creating a harmonious blend of earthy mushrooms and creamy dairy.
From a practical standpoint, the gradual addition of liquids serves a dual purpose: it prevents the soup from becoming too thin or watery, and it allows for better control over the final texture. For best results, use room-temperature milk to avoid temperature shock, which can cause the soup to separate. If you prefer a thicker consistency, consider substituting ¼ cup of the milk with heavy cream or adding a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Stir this mixture into the soup during the final minutes of cooking, allowing it to simmer for 2–3 minutes to activate the thickening agents.
Comparing this method to alternative approaches highlights its efficiency and reliability. Unlike dumping all liquids at once, which often leads to uneven heating and potential lumps, gradual addition ensures a consistent texture. It also allows you to adjust the soup’s thickness on the fly—if it becomes too thick, simply add more broth or milk in small increments. This technique is particularly useful for homemade cream of mushroom soup, where precision is key to achieving the canned version’s signature velvety mouthfeel without relying on preservatives or stabilizers.
Descriptively, the process is almost meditative: the slow incorporation of broth and milk creates a gentle bubbling, as the soup transforms from a thin, mushroom-infused liquid into a luscious, coat-the-spoon consistency. The stirring motion becomes rhythmic, a culinary dance that rewards patience with a deeply satisfying result. As the soup thickens, its aroma intensifies—the earthy notes of mushrooms melding with the subtle sweetness of milk and the savory depth of broth. This sensory experience underscores why this step is more than just functional; it’s an essential part of crafting a soup that feels both comforting and indulgent.
In conclusion, mastering the art of adding broth and milk gradually is the secret to elevating your cream of mushroom soup from ordinary to exceptional. It’s a technique that balances science and intuition, requiring attention to detail but yielding consistently impressive results. Whether you’re recreating a canned classic or experimenting with homemade variations, this method ensures a soup that’s smooth, flavorful, and perfectly thickened—a testament to the power of patience in the kitchen.
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Season with salt, pepper, and thyme; simmer and serve
A pinch of salt, a twist of pepper, and a sprinkle of thyme—these simple additions transform a basic cream of mushroom soup into a flavorful masterpiece. The art of seasoning lies in balancing these elements to enhance, not overpower, the earthy mushroom base. Start with a conservative approach: ¼ teaspoon of salt, ⅛ teaspoon of pepper, and a ½ teaspoon of dried thyme (or a sprig of fresh thyme for a more aromatic touch). Taste as you go, adjusting incrementally to achieve the desired depth without veiling the soup’s natural richness.
Simmering is where patience meets perfection. Once seasoned, allow the soup to simmer gently over low heat for 10–15 minutes. This process melds the flavors, thickens the consistency, and softens any raw edges from the herbs and spices. Avoid boiling, as high heat can cause the cream to curdle or the mushrooms to toughen. Stir occasionally to prevent sticking and ensure even distribution of heat. The result? A velvety texture and a harmonious blend of flavors ready to comfort and satisfy.
Serving cream of mushroom soup is an opportunity to elevate both taste and presentation. Pour the soup into warmed bowls to maintain its temperature, and garnish with a drizzle of olive oil, a scattering of fresh parsley, or a few croutons for added crunch. For a heartier meal, pair it with crusty bread or a side salad. The simplicity of the dish allows it to shine as either a starter or a main course, making it a versatile addition to any meal plan.
While the recipe is straightforward, a few practical tips ensure success. If using canned soup as a base, opt for low-sodium versions to control salt levels. Fresh thyme offers a brighter flavor than dried, but either works well. For those seeking a lighter option, substitute half-and-half or whole milk for heavy cream, though the texture will be slightly thinner. Lastly, always taste before serving—a final tweak of seasoning can make all the difference. With these steps, a humble can of cream of mushroom soup becomes a dish worth savoring.
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Frequently asked questions
You’ll need butter, fresh or canned mushrooms, all-purpose flour, chicken or vegetable broth, heavy cream or milk, salt, pepper, and optional herbs like thyme.
Yes, you can use dried mushrooms. Rehydrate them in hot water first, then chop and add them to the recipe.
Mix a tablespoon of flour or cornstarch with a little water to make a slurry, then stir it into the soup and simmer until thickened.
Yes, substitute butter with olive oil or a dairy-free alternative, and use unsweetened almond milk or coconut milk instead of heavy cream.
Store it in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop before serving.
