Homemade mushroom soup recipe | Jamie Oliver recipes (2024)

FAQs

What makes cream of mushroom soup taste better? ›

What are some herbs and spices that can be used to enhance canned cream of mushroom soup? There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika.

Yes, cornstarch can be used as a thickening agent for cream of mushroom soup. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, creating a slurry. Gradually add the slurry to the soup while stirring continuously.

Is golden mushroom soup the same as regular mushroom soup? Golden mushroom soup differs from regular mushroom soup in that it typically contains a beef broth base, which gives it a richer and more savory flavor.

These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!

Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

If your mushroom soup tastes bland, it could be due to several reasons: Quality of Mushrooms: Fresh, high-quality mushrooms, especially wild varieties, tend to have a more pronounced flavor. Older mushrooms or ones that aren't as fresh might lack flavor.

For a superb homemade cream of mushroom soup, sauté mushrooms with garlic, shallot, and fresh thyme. Then, top the soup with some chopped parsley for a flash of brilliant green and a fresh, herby finish. Upgrading soup doesn't have to be complicated — all you really need are fresh herbs.

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.

The soup is good for lower calorie or weight loss diets, diabetic diets, and low fat diets. And of course it's heart healthy! Mushrooms are very low in calories, but high in protein, fiber, and cholesterol free.

Should I use mushroom stems in soup? ›

Another easy way to use up mushroom pieces, scraps, slightly wilted mushrooms or mushrooms stems is with soup. Chop pieces and tender stems to add along with other vegetables for chunkier soups: use scraps, wilted mushrooms and tougher stems to make creamy soup.

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.

Canned Vegetables, Meats, and Soups

Low acid canned goods like vegetables, canned meats, and soups should be eaten within 2-3 years past their expiration date.

Cream of chicken, celery, broccoli, or potato soup all work well as side dishes for any meal. On the other hand, you can use heavy cream, sour cream, or cream cheese combinations to substitute cream of mushroom soup as an ingredient in a recipe.

Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?

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.