Michael Davis
Making a can of cream of mushroom soup is a simple and versatile process that can serve as a base for various recipes or be enjoyed on its own. To begin, gather the necessary ingredients, typically including a can of condensed cream of mushroom soup, milk or water, and optional seasonings like black pepper or garlic powder. Start by opening the can and pouring the condensed soup into a saucepan. Gradually add the milk or water, stirring continuously to achieve a smooth and creamy consistency. Heat the mixture over medium heat, allowing it to simmer gently until it reaches your desired thickness. This quick and easy method yields a comforting bowl of soup, perfect for a cozy meal or as an ingredient in casseroles, sauces, or other dishes.
| Characteristics | Values |
|---|---|
| Ingredients | Canned cream of mushroom soup (typically 10.5 oz), Water or milk (optional, for thinning), Butter or oil (optional, for sautéing), Fresh mushrooms (optional, for added texture/flavor), Onion (optional, for flavor), Garlic (optional, for flavor), Salt and pepper (to taste), Herbs (e.g., thyme, parsley, optional) |
| Preparation Time | 5-10 minutes (basic), 15-20 minutes (with fresh additions) |
| Cooking Method | Stovetop |
| Cooking Time | 5-10 minutes (basic), 10-15 minutes (with fresh additions) |
| Serving Size | 2-3 servings per can (as a sauce), 1-2 servings as a main dish |
| Calories per Serving | ~100-150 kcal (basic), varies with additions |
| Texture | Creamy, smooth (basic), chunkier with fresh mushrooms |
| Flavor Profile | Savory, umami, earthy (mushroom-forward), can be enhanced with herbs and spices |
| Common Uses | Base for casseroles, sauce for meats/vegetables, standalone soup, gravy |
| Storage | Unopened can: pantry (up to 1 year), Opened: refrigerate (3-4 days) |
| Variations | Low-sodium, condensed vs. ready-to-serve, homemade alternatives |
| Dietary Considerations | Not typically gluten-free (check labels), can be made vegetarian/vegan with substitutions |
| Equipment Needed | Saucepan, whisk or spoon, knife (if adding fresh ingredients) |
| Cost | ~$1-$3 per can (varies by brand and location) |
| Brand Examples | Campbell's, Progresso, Great Value (Walmart), organic/specialty brands |
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What You'll Learn
- Gather Ingredients: Mushrooms, butter, flour, broth, milk, seasonings, and optional cream for richness
- Sauté Mushrooms: Cook mushrooms in butter until golden and tender for flavor base
- Make Roux: Whisk flour into butter until smooth, cooking to remove raw taste
- Add Liquids: Gradually stir in broth and milk, simmering until thickened and creamy
- Season & Serve: Adjust salt, pepper, and herbs; serve hot or store for later
Gather Ingredients: Mushrooms, butter, flour, broth, milk, seasonings, and optional cream for richness
The foundation of any cream of mushroom soup lies in its ingredients, each playing a distinct role in achieving the desired texture and flavor. Mushrooms, the star of the show, provide earthy depth, while butter and flour form the roux, a crucial thickening agent. Broth adds savory complexity, milk lends creaminess, and seasonings—such as thyme, garlic, and black pepper—elevate the overall profile. Optional cream, if used, transforms the soup into a richer, more indulgent experience. Together, these components create a harmonious balance, ensuring every spoonful is satisfying.
When gathering your ingredients, consider the type of mushrooms. Button mushrooms are mild and versatile, but cremini or shiitake mushrooms add a deeper, umami flavor. For the roux, use a 1:1 ratio of butter to flour—typically 2 tablespoons each for a standard batch. Broth can be chicken or vegetable, depending on dietary preferences, and whole milk is recommended for optimal creaminess, though 2% works in a pinch. Seasonings should be adjusted to taste, but start with 1 teaspoon of dried thyme, 2 minced garlic cloves, and a pinch of black pepper. If using cream, add ¼ cup at the end for a luxurious finish.
A practical tip for home cooks: prep your ingredients before starting. Chop mushrooms uniformly to ensure even cooking, measure out the flour to avoid lumps in the roux, and have the milk and broth warmed slightly to prevent curdling when added to the hot mixture. This mise en place approach streamlines the cooking process, reducing stress and ensuring a smooth workflow. It’s a small step that makes a significant difference in the final result.
For those seeking a lighter version, omit the cream and rely solely on milk for creaminess. Alternatively, blend a portion of the soup for a smoother texture without added fat. This method retains the richness while catering to health-conscious preferences. Conversely, if decadence is the goal, consider substituting half the milk with cream or adding a splash of sherry for a sophisticated twist. The beauty of this recipe lies in its adaptability to suit various tastes and dietary needs.
In conclusion, the ingredients for cream of mushroom soup are simple yet transformative when combined thoughtfully. By understanding their roles and experimenting with variations, you can create a soup that’s uniquely yours. Whether you stick to the basics or indulge in optional additions, the key is to balance flavors and textures for a dish that comforts and delights. With these ingredients in hand, you’re well on your way to a homemade version that rivals any canned variety.
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Sauté Mushrooms: Cook mushrooms in butter until golden and tender for flavor base
Butter, with its low smoke point and rich fat content, is the ideal medium for sautéing mushrooms destined for cream of mushroom soup. Unlike olive oil, which can overpower delicate mushroom flavors, butter’s dairy notes enhance the earthy, umami profile of the fungi. Use 2 tablespoons of unsalted butter per 8 ounces of mushrooms to ensure even coating without excess grease. The butter’s milk solids will also begin to brown during cooking, contributing a nutty aroma that deepens the soup’s flavor base.
Slice button, cremini, or shiitake mushrooms into ¼-inch thick pieces to maximize surface area for browning. Crowding the pan is the enemy of proper sautéing, so work in batches if necessary. Over medium heat, allow the mushrooms to cook undisturbed for 3-4 minutes per side until golden. Resist the urge to stir constantly—this patience allows moisture to evaporate, concentrating the mushroom’s natural sugars and intensifying flavor. A properly sautéed mushroom should be tender but still retain a slight bite, not turn into a soggy, gray mass.
The transformation from raw to golden-brown mushroom is a chemical process called the Maillard reaction, where amino acids and sugars react under heat to create hundreds of flavor compounds. This reaction is crucial for developing the soup’s savory backbone. As the mushrooms cook, their released liquid will initially pool in the pan, but continue cooking until this liquid evaporates and the mushrooms begin to fry gently in the butter. This final stage is where the deepest flavor development occurs.
For maximum flavor extraction, deglaze the pan with ¼ cup dry sherry or white wine after removing the mushrooms. Scrape the browned bits (fond) from the pan’s bottom—these caramelized remnants are pure umami gold. Reduce the liquid by half before proceeding with the soup recipe. This step not only rescues flavor that would otherwise be lost but also adds a subtle acidity that balances the cream’s richness. The result is a mushroom soup with layers of complexity, not just a bland, one-note broth.
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Make Roux: Whisk flour into butter until smooth, cooking to remove raw taste
The foundation of a rich, velvety cream of mushroom soup lies in the roux, a simple yet transformative mixture of fat and flour. To begin, melt 3 tablespoons of unsalted butter in a saucepan over medium heat. Once the butter foams and subsides, whisk in an equal amount of all-purpose flour—about 3 tablespoons—ensuring a 1:1 ratio for a balanced consistency. This step is critical: the flour must be fully incorporated to avoid lumps, creating a smooth, homogeneous paste.
As you whisk, the roux will evolve through stages, each with its own purpose. Initially pale and thick, it will gradually darken and thin as the flour cooks. Aim for a light golden color, which typically takes 2–3 minutes of constant stirring. This process eliminates the raw, starchy flavor of the flour, replacing it with a nutty aroma that enhances the soup’s depth. Be cautious not to rush this step, as an undercooked roux will leave an unpleasant taste, while an overcooked one can become bitter and compromise the soup’s texture.
The roux serves as the soup’s thickening agent, providing structure without heaviness. When liquid—such as mushroom-infused broth or milk—is added, the roux’s cooked flour activates, creating a smooth, creamy base. This technique is superior to simply stirring flour into liquid, as it prevents clumping and ensures even thickening. 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 not just cream of mushroom soup but countless sauces and soups. Its simplicity belies its importance, making it a cornerstone of culinary technique. By whisking flour into butter and cooking it to perfection, you lay the groundwork for a soup that is both comforting and refined. Patience and attention to detail here yield a result that tastes far superior to any canned version, proving that homemade is always worth the effort.
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Add Liquids: Gradually stir in broth and milk, simmering until thickened and creamy
The transformation from a thin, watery mixture to a rich, velvety soup hinges on the gradual addition of liquids and the simmering process. This step is where the magic happens, turning a simple can of cream of mushroom soup into a comforting, restaurant-quality dish. The key lies in the slow incorporation of broth and milk, allowing the starches in the soup base to activate and thicken the liquid without forming lumps. A rushed approach can lead to a grainy texture or uneven consistency, so patience is paramount.
Instructively, begin by pouring in the broth first, stirring constantly with a whisk or wooden spoon to ensure even distribution. The broth should be added in a slow, steady stream, allowing each addition to fully incorporate before the next. Once the broth is fully integrated, gradually stir in the milk, maintaining a gentle simmer. The milk adds richness and creaminess, but it’s temperature-sensitive—adding it too quickly or letting the soup boil can cause curdling. Aim for a low simmer, around 180°F to 200°F, to prevent this. For best results, use whole milk for maximum creaminess, though 2% milk can be substituted if desired.
Comparatively, this method differs from simply diluting the soup with water, which lacks depth and body. The combination of broth and milk not only enhances flavor but also creates a smoother, more luxurious texture. Think of the broth as the foundation, adding savory notes, while the milk provides the silkiness that defines cream of mushroom soup. This two-step liquid addition is a technique borrowed from classic roux-based sauces, where gradual incorporation is key to achieving the desired consistency.
Descriptively, as you stir, the soup will begin to transform. The initial thin, pale mixture will slowly thicken, taking on a glossy sheen as the starches swell and the fats meld together. The aroma will deepen, with the earthy notes of mushrooms blending seamlessly with the savory broth and creamy milk. The final result should coat the back of a spoon, leaving a smooth, even film—a sign that the soup is perfectly thickened. If it’s too thin, continue simmering for a few more minutes; if too thick, add a splash of additional broth or milk to adjust.
Practically, this step is forgiving but requires attention. Keep the heat low and stir frequently to prevent sticking or scorching. If lumps do form, a quick blend with an immersion blender can rescue the texture. For a richer finish, stir in a tablespoon of butter or a splash of heavy cream at the end. This technique isn’t just for canned soup—it’s equally applicable to homemade bases, making it a versatile skill for any cook. Master this step, and you’ll elevate any cream of mushroom soup from ordinary to exceptional.
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Season & Serve: Adjust salt, pepper, and herbs; serve hot or store for later
The final touch to any cream of mushroom soup, whether homemade or from a can, lies in the seasoning and serving. This step is where you transform a basic dish into a personalized, flavorful experience. Start by tasting the soup—a crucial step often overlooked. The sodium content in canned soups can vary significantly, so adjust the salt accordingly. A pinch of salt can enhance the mushroom’s earthy flavor, but be cautious; over-salting is irreversible. Freshly ground black pepper adds a subtle heat and complexity, so consider adding it in small increments, tasting as you go. For a 10.5-ounce can of soup, ¼ teaspoon of salt and ⅛ teaspoon of pepper is a good starting point, but trust your palate.
Herbs are the secret weapon in elevating canned soup from mundane to memorable. Dried thyme or parsley complements the mushroom’s umami, while a sprinkle of fresh chives just before serving adds a bright, herbal note. If using dried herbs, add them during cooking to allow their flavors to meld; for fresh herbs, stir them in at the end to preserve their aroma. Experiment with combinations—a pinch of dried dill or a dash of garlic powder can introduce new dimensions. Remember, herbs lose potency over time, so check the freshness of your spices before use.
Serving temperature matters. Cream of mushroom soup is best enjoyed hot, as warmth enhances its creamy texture and releases its aromatic flavors. Heat the soup gently over medium heat, stirring occasionally to prevent sticking or scorching. Avoid boiling, as it can cause the dairy to separate. If serving immediately, ladle the soup into bowls and garnish with herbs or a drizzle of olive oil for a restaurant-worthy presentation. For a comforting touch, pair it with crusty bread or a grilled cheese sandwich.
Storing soup for later requires care to maintain its quality. Allow the soup to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. When reheating, do so slowly on the stovetop, adding a splash of milk or water to restore its creamy consistency. Frozen soup can be reheated directly from the freezer, but thawing it overnight in the fridge ensures even warming. Label containers with the date to avoid guesswork later.
The beauty of seasoning and serving lies in its simplicity and impact. By tailoring salt, pepper, and herbs to your taste, you make the soup your own. Whether enjoyed immediately or saved for a busy day, these final steps ensure every bowl is satisfying. With a few thoughtful adjustments, a humble can of cream of mushroom soup becomes a versatile, comforting meal.
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Frequently asked questions
You'll need butter, onions, garlic, fresh mushrooms, all-purpose flour, chicken or vegetable broth, heavy cream, salt, pepper, and optional herbs like thyme.
Yes, you can use canned mushrooms, but fresh mushrooms will provide a richer flavor and better texture.
Mix a tablespoon of flour or cornstarch with a little water to create a slurry, then stir it into the soup and simmer until thickened.
Yes, substitute butter with olive oil or a dairy-free alternative, and replace heavy cream with coconut milk or cashew cream.
Store it in an airtight container, and it will last for 3–4 days in the refrigerator. Reheat gently on the stove before serving.
