Emily Johnson
Cream of mushroom soup is a versatile ingredient used in casseroles, dips, stews, and sauces. It is also eaten on its own as a comforting meal. While it is a convenient option, canned cream of mushroom soup is often considered bland and slimy. To elevate the dish, some people opt to make their own cream of mushroom soup from scratch, which can be healthier and more flavourful.
| Characteristics | Values |
|---|---|
| Type of Soup | Cream-based |
| Base Ingredient | Mushrooms or mushroom broth |
| Other Ingredients | Cream or milk, roux, garlic, chicken stock, shallots, vegetable oil, cornstarch, wheat flour, salt, whey, soy protein concentrate, monosodium glutamate, yeast extract, sherry, nutmeg, tarragon, thyme, pepper |
| Texture | Thick |
| Taste | Bland, salty |
| Consistency | Smooth |
| Uses | Base ingredient in casseroles, comfort foods, gravy, sauces |
| Storage | Refrigerated for up to 5 days or frozen without cream |
| Preparation | Can be heated on stovetop or microwave |
| Brands | Campbell's Condensed Cream of Mushroom Soup |
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What You'll Learn
Cream of mushroom soup recipes
Cream of mushroom soup is a versatile dish that can be used as a base for casseroles, stews, and sauces, or enjoyed as a standalone meal. While canned cream of mushroom soup is readily available and convenient, making it from scratch allows you to elevate this classic comfort food with fresh ingredients and your choice of seasonings. Here are some recipes and tips to guide you in creating your own delicious cream of mushroom soup.
Basic Ingredients and Method:
The primary ingredients in a basic cream of mushroom soup are mushrooms, butter, cream or milk, and seasonings. You can use a variety of mushrooms, such as cremini, button mushrooms, or shiitake mushrooms, depending on your preference and budget. Here's a simple method to follow:
- Melt butter in a large pot over medium-high heat.
- Add sliced mushrooms and a pinch of salt, cooking until they release their juices.
- Continue cooking until the juices evaporate and the mushrooms are lightly browned and caramelized.
- Remove some cooked mushrooms for garnish (optional).
- Whisk in the cream or milk, adjusting the amount to achieve your desired consistency.
- Season with salt and black pepper to taste.
- Garnish with reserved mushroom slices and fresh herbs like thyme or tarragon (optional).
Variations and Tips:
Cream of mushroom soup can be customized and enhanced in various ways:
- Aromatics: Sautéing aromatics like onions, shallots, or garlic with the mushrooms adds depth of flavor to the soup.
- Broth: Using chicken broth or vegetable broth instead of water can enhance the soup's flavor.
- Roux: For a thicker soup, create a roux by cooking flour with butter before adding the broth. This step can be done separately while the mushrooms are simmering.
- Sherry or Nutmeg: Adding a dash of sherry or nutmeg can provide an interesting flavor twist to the soup.
- Pureeing: For a smoother soup, you can puree the cooked mushrooms and aromatics before adding the cream.
- Wild Mushrooms: Experiment with different types of wild mushrooms to find your favorite blend of flavors and textures.
Storage and Reheating:
Cream of mushroom soup can be made ahead and stored in the refrigerator for up to five days. For longer storage, it can be frozen without the cream for up to two months. When ready to serve, gently reheat the soup on the stovetop or in the microwave and whisk in the cream.
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Canned vs homemade
Cream of mushroom soup is a versatile ingredient that can be used in a variety of dishes, from casseroles to pasta sauces. While it is convenient to use the canned version available in stores, some people prefer to make it from scratch at home.
The canned soup is a good option for those who are short on time or want a quick fix, as it can be used directly without any preparation. It is also easily accessible and can be stored in the pantry until needed. However, the canned variety may contain preservatives and lack the freshness and depth of flavour that comes with homemade soup.
Making cream of mushroom soup at home allows for greater control over the ingredients used and their quality. Fresh mushrooms, shallots or onions, garlic, and chicken stock or broth form the base of the soup, with cream, milk, or butter adding richness and a smooth texture. The soup can be seasoned with salt and pepper, and some recipes call for a dash of sherry or nutmeg to enhance the flavour. Preparing the soup from scratch also enables customization to suit individual preferences, such as using gluten-free thickeners like cornstarch or arrowroot, or choosing plant-based milk alternatives.
While homemade cream of mushroom soup may require more time and effort, it offers a fresher, more flavourful, and potentially healthier alternative to the canned product. It can be made in larger batches and frozen for later use, although the freezing process may affect the consistency of the soup. Ultimately, the decision between canned and homemade comes down to personal preferences, time constraints, and the desired level of convenience.
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Use cases
Cream of mushroom soup is a versatile ingredient that can be used in a variety of dishes. Here are some common use cases for this creamy and savoury ingredient:
Casseroles and Comfort Foods
A common use for cream of mushroom soup is as a base ingredient in casseroles and comfort foods. It adds a creamy texture and a savoury, mushroom flavour to the dish. It can be used as a substitute for a roux or béchamel sauce, and you can simply add your choice of protein and vegetables. For example, it can be used as a base for a green bean casserole or a beef stroganoff.
Sandwich Companion
Some people enjoy cream of mushroom soup as a side or companion to a sandwich. It can add a warm and hearty element to a meal, especially when paired with a grilled cheese sandwich.
Slow-Cooked Meals
Cream of mushroom soup can be used in slow cooker meals, such as pot roast. It adds flavour and helps to tenderise the meat.
Soups and Stews
The cream of mushroom soup can also be used as a base for other soups and stews, adding flavour and helping to thicken the dish. For instance, it can be added to a beef stew to make it heartier and thicker.
Instant Sauce
Cream of mushroom soup can be used as an instant sauce to flavour other dishes. For example, it can be used as a mushroom gravy for meats or vegetables.
Standalone Meal
Cream of mushroom soup can also be enjoyed as a standalone meal. It can be served as a starter or a light lunch, paired with some crusty bread.
Cream of mushroom soup is a versatile ingredient that can add flavour, texture, and richness to a variety of dishes. It is a convenient way to elevate a simple meal and create a comforting, savoury dish.
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Condensed cream of mushroom soup
Cream of mushroom soup is a simple soup that uses a basic roux thinned with cream or milk, with mushrooms or mushroom broth added. In North America, it is a common canned condensed soup. It is often used as a base ingredient in casseroles and comfort foods.
Campbell's Condensed Cream of Mushroom Soup is a well-known variety. It is made with mushrooms, garlic, and cream for a smooth flavor. It can be used as a substitute for a roux or béchamel, and protein or vegetables can be added to make a meal.
Another recipe for condensed cream of mushroom soup uses olive oil, butter, and a mixture of cremini or button mushrooms, and fresh shiitake mushrooms. The mushrooms are cooked in the oil and butter until they release their water. The soup can be refrigerated for up to five days or frozen without the cream, which is added when it is reheated.
Some people prefer to make their own cream of mushroom soup from scratch, as they find the canned variety bland and overly processed. However, others enjoy the convenience of canned soup and use it as a base for casseroles and sauces.
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History
Cream of mushroom soup is a simple soup made from a basic roux thinned with cream or milk and then mushrooms or mushroom broth are added. Soups made with cream and mushrooms have been made for hundreds of years, based on French béchamel cream sauces. In North America, it is a common canned condensed soup.
In 1934, the Campbell Soup Company began producing its canned Cream of Mushroom Soup. Home cooks had already been using canned soup as a casserole or sauce base, and Campbell's started publishing its own recipes based on it in 1941. Canned cream of mushroom soup has been described as "America's béchamel". In Minnesota, the ingredient is often called the "Lutheran binder", in reference to its thickening properties. Campbell's Cream of Mushroom Soup is made with no preservatives and is crafted with high-quality ingredients like mushrooms, garlic, and farm-fresh cream for a smooth flavor.
Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. It can be used as a substitute for a roux or béchamel, and one can simply add a protein or veggies to make a meal. For example, it can be used as a base for beef stroganoff or Swedish meatballs. It can also be used as a base for other soups and stews, and as an instant sauce that flavours other things (like green bean casserole).
Cream of mushroom soup can be made from scratch using freshly sliced mushrooms, onion, garlic, stock, cream, and a splash of sherry. To make the soup, heat olive oil on medium-high heat in a 5- to 6-quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium-high heat until they are lightly browned and have released most of their water, about 10 minutes. Remove 1 cup of the cooked mushrooms from the pot and set it aside (they will be added back in later). Slowly whisk in half-and-half and the mushroom mixture. Bring the soup to a boil and cook, stirring constantly, until thickened. Stir in sherry. Taste and season with more salt and pepper if needed. This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the microwave.
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Frequently asked questions
Cream of mushroom is a type of soup made from a basic roux that is thinned with cream or milk, and then mushrooms or mushroom broth are added. It is often used as a base ingredient in casseroles and comfort foods.
Soups made with cream and mushrooms have been made for many hundreds of years, based on French (béchamel) cream sauces. In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934.
The main ingredients in cream of mushroom are mushrooms, cream or milk, and a roux. Other ingredients can include garlic, shallots, chicken stock, and a variety of mushrooms such as cremini, button, or shiitake.
Cream of mushroom is often used as a base ingredient in casseroles, stews, and sauces. It can also be eaten as a standalone meal or paired with a sandwich.
Yes, cream of mushroom can be made from scratch by cooking mushrooms in olive oil and butter, adding stock and cream, and seasoning to taste. It can be refrigerated for up to five days or frozen without the cream.
