Laura Smith
Thickening Progresso Cream of Mushroom Soup is a simple yet effective way to enhance its texture and richness, whether you're using it as a base for a casserole, a sauce, or simply enjoying it on its own. While Progresso’s version is already flavorful, adding thickness can elevate its consistency to suit your culinary needs. Common methods include incorporating a roux (a mixture of butter and flour), stirring in a cornstarch slurry, or adding ingredients like heavy cream, grated cheese, or pureed vegetables for a natural, creamy finish. Each technique offers a slightly different result, allowing you to customize the soup to your desired level of thickness and flavor.
| Characteristics | Values |
|---|---|
| Base Method | Roux (equal parts butter and flour cooked together) |
| Roux Ratio | 1 tablespoon butter + 1 tablespoon flour per cup of soup |
| Cooking Time for Roux | 2-3 minutes, stirring constantly, until golden brown |
| Alternative Thickener | Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water per cup of soup) |
| Addition Method | Gradually whisk thickener into simmering soup |
| Simmering Time After Thickening | 5-10 minutes, stirring occasionally, until desired consistency is reached |
| Flavor Enhancement | Sautéing mushrooms and aromatics (onion, garlic) before adding soup |
| Additional Ingredients for Flavor | Heavy cream, grated Parmesan cheese, fresh herbs (thyme, parsley) |
| Consistency Adjustment | Add more thickener for a thicker soup, or more broth/milk for a thinner soup |
| Serving Suggestions | Over rice, pasta, or as a base for casseroles |
| Storage | Refrigerate leftovers in an airtight container for up to 4 days |
| Reheating | Reheat gently on the stovetop, stirring occasionally, and adjust consistency with broth/milk if needed |
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What You'll Learn
- Roux Method: Cook flour and butter, then whisk into soup for a smooth, thick consistency
- Cornstarch Slurry: Mix cornstarch with water, stir into soup, and simmer until thickened
- Heavy Cream Addition: Stir in heavy cream for richness and natural thickening without lumps
- Pureed Vegetables: Blend cooked veggies (e.g., mushrooms) and add back to soup for thickness
- Flour or Starch: Gradually whisk in flour or starch directly, cooking to avoid raw taste
Roux Method: Cook flour and butter, then whisk into soup for a smooth, thick consistency
The roux method is a classic culinary technique that transforms thin soups into rich, velvety creations. By cooking flour and butter together, you create a base that seamlessly thickens liquids without lumps. This approach is particularly effective for Progresso Cream of Mushroom Soup, enhancing its texture while preserving its savory flavor.
Steps to Master the Roux Method:
- Prepare the Roux: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Gradually whisk in 2 tablespoons of all-purpose flour, ensuring no lumps form. Cook this mixture, stirring constantly, for 2–3 minutes until it turns a light golden color. This step is crucial—undercooked flour can leave a raw taste, while overcooking risks a burnt flavor.
- Incorporate into Soup: Slowly whisk the roux into a simmering pot of Progresso Cream of Mushroom Soup. Add it in small increments to avoid clumping, stirring vigorously after each addition. Allow the soup to simmer for 5–10 minutes, giving the roux time to fully integrate and thicken the liquid.
Cautions and Tips:
While the roux method is reliable, it requires precision. Adding too much roux can make the soup overly thick, while too little may yield minimal results. For Progresso Cream of Mushroom Soup, start with a 1:1 ratio of butter to flour, adjusting based on desired consistency. If lumps appear, strain the soup or use an immersion blender for a smooth finish.
Why the Roux Method Stands Out:
Compared to cornstarch or cream-based thickening, the roux method adds body without altering the soup’s flavor profile. It’s a versatile technique that works across various soups and sauces, making it a valuable skill for any home cook. For Progresso Cream of Mushroom Soup, it elevates the texture from canned to gourmet, creating a satisfying, restaurant-quality dish.
Practical Takeaway:
The roux method is simple yet transformative, turning Progresso Cream of Mushroom Soup into a hearty, indulgent meal. With minimal ingredients and a bit of patience, you can achieve professional results that impress both taste buds and texture preferences. Whether used as a base for casseroles or enjoyed on its own, this thickened soup is a testament to the power of classic cooking techniques.
Cornstarch Slurry: Mix cornstarch with water, stir into soup, and simmer until thickened
A simple yet effective method to thicken Progresso Cream of Mushroom soup is by creating a cornstarch slurry. This technique is a go-to for many home cooks due to its ease and accessibility. The process involves mixing cornstarch with cold water to form a smooth paste, which is then stirred into the soup. As the soup simmers, the cornstarch activates, releasing starch molecules that bind with the liquid, resulting in a thicker, more luxurious consistency.
The Science Behind the Slurry
Cornstarch, a pure starch derived from corn, is a powerful thickening agent. When heated, its long starch chains unravel and swell, trapping liquid and creating a gel-like structure. This transformation occurs at around 195°F (90°C), making it crucial to simmer the soup after adding the slurry. Unlike flour, cornstarch produces a glossy finish and is less likely to impart a starchy flavor if used correctly. For Progresso Cream of Mushroom soup, a slurry made with 1 tablespoon of cornstarch and 2 tablespoons of cold water per cup of soup is a reliable starting point.
Step-by-Step Execution
Begin by measuring the desired amount of cornstarch and mixing it with an equal ratio of cold water in a small bowl. Whisk vigorously to ensure there are no lumps. Once the soup is heated to a gentle simmer, gradually pour in the slurry while stirring constantly. This prevents clumping and ensures even distribution. Continue simmering for 2-3 minutes, allowing the cornstarch to fully activate. The soup will thicken noticeably, achieving a smooth, velvety texture ideal for casseroles, sauces, or standalone enjoyment.
Practical Tips and Cautions
While cornstarch slurry is forgiving, over-thickening can occur if too much is added. Always start with a small amount and adjust as needed. Avoid boiling the soup after adding the slurry, as this can cause the starch to break down and thin the mixture. If the soup cools and becomes too thick, gently reheat it with a splash of water or broth. For best results, prepare the slurry just before use, as it can separate if left standing. This method is particularly useful for those seeking a gluten-free thickening option, as cornstarch is naturally gluten-free.
Comparative Advantage
Compared to other thickeners like flour or roux, cornstarch slurry offers a quicker, more streamlined approach. It requires no pre-cooking and integrates seamlessly into the soup without altering its flavor profile. While flour can sometimes leave a raw taste if not cooked long enough, cornstarch delivers consistent results with minimal effort. Its clarity and shine also make it superior for dishes where appearance matters. For Progresso Cream of Mushroom soup, this method strikes the perfect balance between convenience and culinary finesse.
Heavy Cream Addition: Stir in heavy cream for richness and natural thickening without lumps
Adding heavy cream to Progresso Cream of Mushroom soup is a straightforward yet transformative technique that elevates both texture and flavor. The process is simple: stir in 1/4 to 1/2 cup of heavy cream per 1 can (18.5 oz) of soup, depending on desired thickness. This method leverages the cream’s high fat content to naturally thicken the soup without relying on starches or flours, which can sometimes introduce lumps or alter the soup’s delicate mushroom profile. The result is a velvety consistency that feels indulgent without overwhelming the dish.
From a culinary perspective, heavy cream serves a dual purpose. Its fat content not only thickens the soup but also enhances its mouthfeel, creating a luxurious richness that complements the earthy tones of the mushrooms. Unlike roux or cornstarch, heavy cream integrates seamlessly, preserving the soup’s smooth, homogeneous texture. For best results, add the cream toward the end of heating, allowing it to warm gently without boiling. Boiling heavy cream can cause it to curdle or separate, undermining its thickening properties and visual appeal.
Practical considerations matter here. Heavy cream is shelf-stable in its ultra-pasteurized form, making it a convenient pantry staple for last-minute adjustments. However, its high calorie and fat content may not suit all dietary preferences. For a lighter alternative, half-and-half can be substituted, though it will yield a slightly less pronounced thickening effect. Always stir continuously after adding the cream to ensure even distribution and prevent sticking to the bottom of the pot.
Comparatively, heavy cream stands out as the most foolproof method for thickening Progresso Cream of Mushroom soup. While flour or cornstarch slurries are common, they require precise mixing to avoid lumps and can dilute the soup’s flavor. Heavy cream, on the other hand, enhances the soup’s natural essence, making it an ideal choice for those seeking both simplicity and sophistication. Its ability to thicken without altering the soup’s integrity positions it as a go-to solution for home cooks and culinary enthusiasts alike.
In conclusion, the addition of heavy cream is a masterful technique for thickening Progresso Cream of Mushroom soup. It strikes a balance between ease, flavor enhancement, and textural improvement, all while avoiding common pitfalls like lumping or flavor dilution. Whether used as a finishing touch or a mid-cooking adjustment, heavy cream ensures a consistently rich and satisfying result, proving that sometimes the simplest methods yield the most impressive outcomes.
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Pureed Vegetables: Blend cooked veggies (e.g., mushrooms) and add back to soup for thickness
Blending pureed vegetables into Progresso Cream of Mushroom soup is a clever, nutrient-dense way to thicken it without relying on starches or creams. Start by sautéing 1–2 cups of mushrooms (or a mix of mushrooms and other veggies like cauliflower or carrots) until they release their moisture and soften. Transfer them to a blender, adding a ladleful of soup broth to facilitate blending. Pulse until smooth, then stir the puree back into the soup. This method not only thickens the soup but also intensifies its umami flavor, making it richer and more complex.
The science behind this technique lies in the natural pectin and fibers present in vegetables, which act as binding agents when broken down. Mushrooms, in particular, are high in glutamates, enhancing the soup’s savory profile. For best results, use a high-powered blender to ensure a silky texture, and avoid over-blending, which can make the puree gummy. If the soup becomes too thick, thin it with a splash of broth or milk. This approach is especially useful for those seeking a gluten-free or low-calorie thickening option.
Comparing this method to traditional thickeners like flour or cornstarch, pureed vegetables offer a health-conscious alternative. While roux or starches add empty calories, vegetable purees contribute vitamins, minerals, and fiber. For instance, adding pureed cauliflower boosts the soup’s vitamin C and K content, while carrots introduce beta-carotene. This makes it an ideal choice for diets focused on whole foods or for those looking to sneak extra veggies into meals.
To elevate the technique, experiment with seasoning the vegetables before blending. A pinch of thyme or garlic powder during sautéing can deepen the flavor profile. For a creamier texture without dairy, blend in a handful of soaked cashews or a tablespoon of nutritional yeast. These additions not only enhance thickness but also add a cheesy, nutty undertone. Always taste and adjust seasoning after blending, as the puree may mute the soup’s original salt and spice levels.
In practice, this method is versatile and forgiving. If the puree clumps, simply strain it through a fine mesh sieve before adding it back to the soup. For a smoother integration, gradually whisk the puree into the soup over low heat. This technique is particularly effective for batch cooking, as the thickened soup freezes well, retaining its texture upon reheating. By leveraging the natural properties of vegetables, you transform Progresso Cream of Mushroom soup into a heartier, more wholesome dish.
Flour or Starch: Gradually whisk in flour or starch directly, cooking to avoid raw taste
A simple yet effective way to thicken Progresso Cream of Mushroom soup is by using flour or starch. This method relies on the natural thickening properties of these ingredients when heated, creating a smoother, richer consistency. To begin, measure out 2-3 tablespoons of all-purpose flour or cornstarch, depending on your desired thickness. For a gluten-free option, cornstarch or arrowroot powder works equally well, though it may require slightly less quantity due to its higher thickening power.
The key to success lies in gradual incorporation and constant whisking. Start by ladling a small amount of hot soup into a separate bowl, then whisk in the flour or starch until a smooth slurry forms. This step is crucial, as it prevents lumps from forming when added directly to the soup. Once the slurry is homogeneous, slowly pour it back into the saucepan, stirring continuously. The soup will begin to thicken as it heats, so maintain a gentle simmer and avoid boiling, which can cause the starch to break down and lose its thickening ability.
Cooking the soup after adding the thickener is essential to eliminate the raw taste of flour or starch. Aim for at least 5-7 minutes of simmering, stirring occasionally to ensure even thickening. This process not only enhances the texture but also allows the flavors to meld together. For a more nuanced flavor, consider adding the thickener earlier in the cooking process, allowing it to cook alongside other ingredients like mushrooms or herbs.
While this method is straightforward, it’s important to monitor the soup’s consistency closely. Over-thickening can occur if too much flour or starch is added, or if the soup is cooked for too long. If the soup becomes too thick, simply thin it with a bit of milk, broth, or water. Conversely, if it’s not thick enough, create another slurry with 1 tablespoon of flour or starch and a small amount of liquid, then stir it in and cook for an additional 2-3 minutes.
In comparison to other thickening methods, such as using a roux or heavy cream, flour or starch offers a lighter, more versatile option. It’s ideal for those looking to maintain the soup’s original flavor profile without adding richness. For best results, pair this technique with Progresso’s Cream of Mushroom soup, which has a balanced base that complements the subtle thickening effect. With patience and attention to detail, this method transforms a canned soup into a hearty, restaurant-quality dish.
Frequently asked questions
Yes, you can use flour to thicken the soup. Mix 1-2 tablespoons of flour with a small amount of water to create a slurry, then stir it into the soup and simmer until thickened.
Combine 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth to make a slurry. Gradually stir the mixture into the soup and heat it until it reaches the desired consistency.
Yes, adding heavy cream can thicken the soup while also enriching its flavor. Stir in 1/4 to 1/2 cup of heavy cream and heat gently, but avoid boiling to prevent curdling.
Yes, adding a few spoonfuls of instant mashed potatoes or fresh mashed potatoes can thicken the soup. Stir them in and let the soup simmer for a few minutes to achieve the desired thickness.
Yes, simmering the soup uncovered for 10-15 minutes can naturally reduce the liquid and thicken it. Stir occasionally to prevent sticking or burning.
