Laura Smith
Cream of mushroom soup is a simple dish made by thinning a basic roux with milk or cream and adding mushrooms or mushroom broth. It is commonly used as a base ingredient in casseroles and comfort foods, providing a creamy texture and a savoury flavour. The soup has been made for hundreds of years, based on French béchamel cream sauces. In America, Campbell's began producing its iconic canned Cream of Mushroom Soup in 1934, and it quickly became a staple in family recipes. While the canned version is convenient, many cooks prefer to make their own cream of mushroom soup from scratch, using fresh mushrooms, onions, garlic, stock, and cream, often with a dash of sherry or nutmeg to enhance the flavour.
| Characteristics | Values |
|---|---|
| Type | Soup |
| Base Ingredient | Mushrooms |
| Other Ingredients | Cream or milk, roux, mushroom broth, garlic, shallots, chicken stock, sherry or nutmeg, cremini or button mushrooms, vegetable oil, cornstarch, wheat flour, whey, soy protein concentrate, yeast extract, beef broth |
| Texture | Thick |
| Taste | Bland, salty, slimy |
| Use | Base ingredient in casseroles, comfort foods, gravy, sandwich companion, sauce |
| Preparation | Can be made from scratch or bought canned |
| Brands | Campbell's |
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What You'll Learn
Cream of mushroom soup is a base ingredient
Cream of mushroom soup is a versatile base ingredient used in casseroles, stews, and comfort foods. Its creamy texture and mild flavour make it an ideal starting point for a variety of dishes. The soup is simple to prepare, typically involving a combination of mushrooms, cream or milk, and a thickening agent such as flour or cornstarch.
The process of making cream of mushroom soup begins with cooking mushrooms in butter and oil until they release their juices and develop a rich flavour. This step is crucial for building the base flavour of the soup. The cooked mushrooms are then combined with cream or milk, creating a smooth and creamy texture. To thicken the soup, a roux or flour can be added, resulting in a heartier consistency. Some recipes may also include stock or broth for added depth of flavour.
As a base ingredient, cream of mushroom soup provides a neutral canvas that can be built upon. It serves as a binding agent, bringing together various ingredients in a dish. This quality makes it particularly useful in casseroles, where it helps to hold the ingredients together while adding a creamy, savoury note. For instance, it can be used as a base for beef stroganoff, adding a creamy texture and a subtle mushroom flavour to the dish.
In addition to casseroles, cream of mushroom soup is a versatile base for stews and slow cooker recipes. It contributes to a richer, thicker consistency compared to using water or stock alone. The soup's mild flavour allows the primary ingredients of the stew to shine through while enhancing the overall savouriness of the dish. This makes it a popular choice for beef stews and similar hearty recipes.
Cream of mushroom soup is also commonly used as a substitute for roux or béchamel sauce. Its creamy texture and mild flavour make it an easy alternative to creating a roux from scratch. By using cream of mushroom soup, cooks can save time and effort while still achieving a similar creamy consistency in their dishes. This substitution is especially convenient for recipes that call for a creamy sauce, such as Swedish meatballs or chicken dishes.
Overall, cream of mushroom soup is a versatile and convenient base ingredient that adds depth and richness to casseroles, stews, and various comfort foods. Its creamy texture, mild flavour, and thickening properties make it a valuable starting point for creating hearty and savoury dishes. Whether used as a base, binding agent, or substitute for other sauces, cream of mushroom soup plays a crucial role in enhancing the flavour and texture of a wide range of recipes.
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It's used in casseroles and comfort foods
Cream of mushroom soup is a versatile ingredient used in casseroles and comfort foods. It is a simple soup made by creating a basic roux thinned with cream or milk, to which mushrooms or mushroom broth are added. In North America, it is a common canned condensed soup, with Campbell's producing their version since 1934.
The canned soup is a convenient base ingredient for casseroles and one-pot meals, such as beef stroganoff. It can be used as a substitute for a roux or béchamel sauce, providing a creamy texture and mushroom flavour. Home cooks often use it as a shortcut in recipes, adding their own proteins or vegetables.
For those who prefer to make their cream of mushroom soup from scratch, the process is straightforward. Fresh mushrooms are cooked in butter and olive oil until browned, and then combined with other ingredients like stock, cream, and seasonings. Homemade soup can be customised with a variety of mushrooms, such as cremini, button, or shiitake, and enhanced with herbs like tarragon or thyme.
Whether used as a base in casseroles or made from scratch for a comforting bowl of soup, cream of mushroom is a versatile and comforting ingredient. It can be tailored to personal tastes and is a convenient shortcut for busy cooks or a delicious, hearty meal on its own.
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It's available in canned and homemade versions
Cream of mushroom is available in both canned and homemade versions. Canned cream of mushroom soup is a common convenience food in North America. It is often used as a base ingredient in casseroles and comfort foods, adding a rich and creamy flavour to dishes. The Campbell Soup Company, for instance, has been producing its canned Cream of Mushroom Soup since 1934 and offering recipes based on it.
However, some people prefer to make cream of mushroom soup from scratch, using fresh mushrooms, shallots, garlic, chicken stock, and cream. Homemade versions can also include a dash of sherry or nutmeg to enhance the flavour. Making it from scratch allows for customization and control over ingredients, such as using tarragon or thyme to bring out the mushroom flavour.
The canned version has been described as bland and tasteless by some, who opt for homemade recipes instead. Those who cook from scratch may find the canned option overly processed and salty. However, others appreciate the convenience of canned soup and its versatility as a base for various dishes.
Whether store-bought or homemade, cream of mushroom soup is a versatile ingredient that can be used as a base for casseroles, sauces, stews, and even as a substitute for roux or béchamel. It can be customized with additional ingredients and is a popular choice for adding a creamy texture and savoury flavour to meals.
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It's made with mushrooms, garlic, stock and cream
Cream of mushroom soup is a simple dish that can be made from scratch using mushrooms, garlic, stock, and cream. It is a common ingredient in casseroles and comfort foods, often used as a base in recipes. The soup has been a part of human diets for many hundreds of years, with the earliest recipes based on French béchamel cream sauces.
To make the soup, you'll need to start by slicing and cooking the mushrooms in butter and olive oil over medium-high heat until they are lightly browned and have released most of their water. You can use a variety of mushrooms, such as cremini, button mushrooms, or shiitake, depending on your preference for flavour and intensity. Once the mushrooms are cooked, remove a cup of them and set them aside for later.
Next, you'll want to add your garlic. For a stronger garlic flavour, you can chop up a whole head of garlic and add it to the mix. You can also add some onion at this stage. Then, pour in your stock. Chicken stock is a popular choice, but you can use any type of stock you prefer. You can also add a splash of sherry to give the soup a unique flavour. Finally, slowly whisk in your cream and add the reserved mushrooms. Adjust the seasoning with salt and pepper to taste.
Cream of mushroom soup can be served as a standalone dish or used as a base for other recipes. It is often used in casseroles, beef stroganoff, and green bean casserole. You can also use it as a substitute for roux or béchamel sauce in recipes.
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It's been used in recipes since the 1940s
Cream of mushroom soup has been a kitchen staple since the 1940s. The soup is a simple concoction where a basic roux is thinned with milk or cream, and then mushrooms or mushroom broth are added. It is often used as a base ingredient in casseroles and comfort foods, such as beef stroganoff, tuna casserole, and green bean casserole.
The Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934, and in 1941, the company started publishing recipes based on it. This convenience food soon became a popular shortcut for home cooks, who could use it as a base for a variety of dishes. It was advertised heavily in the 1940s and remained popular through to the 1990s, with many families relying on it as a quick and easy way to make a roux.
Cream of mushroom soup is a modern iteration of mushroom soups that have been made for hundreds of years, based on French béchamel cream sauces. While the canned variety is convenient, many cooks prefer to make their own cream of mushroom soup from scratch, using fresh mushrooms, shallots, garlic, chicken stock, and cream. Some recipes call for a dash of sherry or nutmeg to enhance the flavour.
The soup can be made with button mushrooms, or more intense varieties like shiitake or cremini can be used. It is typically simmered with stock, onion, and thyme until the vegetables are tender, and then blended until creamy. The addition of butter and cream at the end of the cooking process adds richness and a silky texture to the soup.
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Frequently asked questions
Cream of mushroom is a soup made from a basic roux that is thinned with cream or milk and then mushrooms or mushroom broth are added.
Fresh mushrooms, shallots, garlic, chicken stock and cream are used to make cream of mushroom.
To make cream of mushroom, heat olive oil on medium-high heat in a pot. Once hot, swirl in butter and add mushrooms. Cook until lightly browned and the water has been released. Remove 1 cup of cooked mushrooms and set aside. Slowly whisk in half-and-half and the mushroom mixture. Bring the soup to a boil and cook until thickened. Stir in sherry and season with salt and pepper.
Cream of mushroom is often used as a base ingredient in casseroles and comfort foods. It can also be used as a substitute for roux or béchamel.
