How To Make Canned Cream Of Mushroom Soup Better (2024)

FAQs

How To Make Canned Cream Of Mushroom Soup Better? ›

To add richness and depth to your cream of mushroom soup, a quick and easy upgrade is diversifying your cream base. Incorporating ingredients like heavy cream or even cream cheese into the mix can transform your soup instantly.

To add richness and depth to your cream of mushroom soup, a quick and easy upgrade is diversifying your cream base. Incorporating ingredients like heavy cream or even cream cheese into the mix can transform your soup instantly.

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?

In a 4 quart pot, combine one can of soup and one can of water. Simmer over low heat, stirring often. For extra creamy, in a 4 quart pot combine one can of soup with 1/2 can of water and 1/2 can of milk.

Thyme, garlic, whatever you like. Add baked potato diced, bacon or Italian sausage if you like meat. Add parmasean grated into as well as on top. Add some scallions and a squeeze of acid.

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.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Options include a drizzle of olive oil, a sprinkle of fresh herbs, a dollop of sour cream, a sprinkle of grated cheese, or even some crispy croutons. These garnishes not only enhance the appearance but also add additional flavors and textures to the dish.

For virtually anything but the brothy bois, like chicken noodle soup or Italian minestrone, you could also stir in some coconut milk, warmed cream, or crème fraîche to add body and richness.

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.

How can I thicken my cream of mushroom soup? ›

If you feel the soup is too thin, then just before adding the cream, take 1 tbsp of corn starch and 1 tbsp of cold water and mix together, then pour into the soup. Stir until thickened. This will take a couple minutes to thicken.

Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process. Mushrooms and potatoes are prime examples of vegetables that continue to “weep,” or lose moisture as they cook further, especially from a raw state.

To one can of condensed mushroom soup: Add 1/2 can heavy cream. Mix well and then heat in microwave for about 3 minutes. Before serving add about 1/2 tsp white truffle oil, stir, and serve.

Garlic and onions make everything tastier! While the soup is cooking on the stove, sautee onions and garlic, adding them into the soup towards the end of cooking. Or for an aromatic that'll give a refreshing flavor, add chopped ginger into the soup while it's still cooking, stirring it in to blend the flavors together.

Thyme and bay leaves: I love these for their classic flavor. You can use fresh or dried. Something creamy: When the soup is blended, I stir in something creamy to make things extra delicious.

You can garnish your mushroom soup with a variety of ingredients to make it visually appealing. Options include a drizzle of olive oil, a sprinkle of fresh herbs, a dollop of sour cream, a sprinkle of grated cheese, or even some crispy croutons.

How to Add cream to Soup without Curdling. When adding ANY dairy products to soup, such as cream, yogurt, sour cream or whipping cream, stir into heated soup and then turn heat down to the lowest setting. Do Not Boil! Boiling will cause the soup to curdle.

Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors. When cooked properly, mushrooms can take on the texture and consistency of meat.