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.

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!

Older mushrooms or ones that aren't as fresh might lack flavor. Insufficient Seasoning: Soups need a good amount of seasoning to bring out their flavors. Ensure you've added enough salt and other seasonings. Lack of Depth: If only water was used, the soup might lack depth.

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

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices. If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.

Milk + Butter

This sub isn't ideal if you're making whipped cream, but it'll do the trick if you're using heavy cream in baked goods, soups and casseroles. Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy cream substitute.

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.

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.

Why does mushroom soup hurt my stomach? ›

Mushrooms are tough on the stomach

There are people who lack the enzyme in their intestines that breaks down trehalose. For these people, eating mushrooms can lead to more severe digestive problems like flatulence and diarrhoea.

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

I suspect it's other particles on the outside of the mushrooms, or perhaps the spores under the cap. To reduce foaming you could try rinsing the shrooms, that's usually a no-no but as you're cooking them in water it's no big deal.

You don't say how you prepare the sauce, and Alfredo does not contain mushrooms (or flour, or onions). But if you are simply pureeing button mushrooms, then no, there is no way to make it any other color. The mushrooms have black gills, and they will color the whole white sauce.

Cook in butter and oil for richness

Butter makes everything better, but in some cases it brings out a true luxuriousness of a dish. This is the case for mushrooms. Bring out their umami taste by letting them sauté in a pan of melted butter. Morels are an absolute treat sautéed in butter until golden brown.

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?

The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. 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.

The good news is all of the most popular canned soups in America can be made to taste better with a few simple hacks. That starts with adding aromatics like garlic, ginger, or onions, to the mix, along with an extra helping of spices from basic salt and pepper to curry powders from different regions.