Easy Cream of Mushroom Soup - Salu Salo Recipes (2024)

FAQs

How to make a can of cream of mushroom soup better? ›

If you find that canned cream of mushroom soup lacks creaminess, you can fix that easily. Stir in a little heavy cream or half-and-half to enrich the texture and make it more velvety. Alternatively, you can use milk or even Greek yogurt for a lighter option.

Use Cornstarch or Arrowroot

Allow the soup to simmer for a few minutes until it thickens. Remember, a little goes a long way with these starches, so start with a small amount and add more if needed.

The difference is the cream. Mushroom soup has a thin clear broth.

Of course when we were growing up it was Campbell's and it came in a can. But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn't form clumps.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Serving Ideas

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Which country made cream of mushroom soup? ›

It is believed Mushroom Soup had quite humble beginnings dating back to quite a few hundred years ago. Originating in France in the form of a Bechamel sauce or in Tuscany, Italy as Salsa colla, this is a creamy white sauce, made using white roux and milk.

Yes, mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Add herbs and spices: A pinch of herbs like thyme, rosemary, or parsley can add depth and complexity to the soup. You can also try adding a pinch of spices like paprika, cumin, or chili flakes to give the soup a little kick.

To enhance the flavor of canned mushrooms, you can sauté them in butter or olive oil with some garlic, herbs, or spices. This will help to bring out their natural flavors and add extra depth to your dish. You can also marinate them in a mixture of vinegar, oil, and herbs before using them in salads or sandwiches.

Put a little cornstarch in a cup, add a little water and stir. Keep adding and stirring till you get a white, smooth liquid. Then add this to your cooking and stir. Stir till it thickens.

The best side dishes to serve with mushroom soup are green beans, charro beans, quinoa, rice pilaf, broccoli and cauliflower, stuffed cabbage, tostada, rosemary bread, coconut shrimp, cheese curds, garlic croutons, steak bites, arugula salad, cheese and onion sandwich and roast potatoes.