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This mushroom soup boasts 2 pounds of fresh mushrooms, so if you’re a mushroom lover like myself, this soup is for you. It is so simple to make and everything is in a light cream broth so you still get some creaminess without the heaviness of many cream soups.
This recipe was shared with us by Olga P., one of the ladies in church. She had made it for the construction crew while our church was being built and the guys raved about it so of course we asked her for the recipe :).
Ingredients for Mushroom Soup:
8cups water
2 cups chicken or vegetable broth
3-4 medium potatoes, peeled, diced and rinsed
2 lbsmushrooms, sliced
2 cupshalf & half (or 1 cup milk + 1 cup heavy cream)
4 Tbsp flour (add 5 Tbsp if you like a creamier soup)
1 medium onion, finely diced
1 large carrot, grated
3 Tbspbutter
2 Tbsp mushroom seasoning (or 1/2 Tbsp Mrs. Dash, or vegetable seasoning *see note)
Salt and black pepper to taste
1/3 cup chopped parsley or dill or both
*Note: Olga P., who shared this recipe with me, uses amushroom seasoning that she purchased at the European market. We knew that not everyone may have access to it, so we tried using Mrs. Dash seasoning instead and it was still very tasty. YOu can also sub with this Mushroom Seasoning, or this Mushroom Soup Seasoning, adding it to taste.
How to Make Mushroom Soup:
1. Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 minutes or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until they are lightly browned and softened. Addmushrooms to the soup pot andcontinue cooking 5-8 min.
2. Meanwhile, heat the same skilletover medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and sauteuntil golden (8-10 min) thenadd to the soup pot. For picky eaters who don’t like the onion texture, you can pureethe sautéed carrots and onion in a blender or food processor.
3. Whisktogether 2 cups half and halfand 4 Tbsp flour until smooth.Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination:1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup choppedParsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.
Mushroom Soup Recipe
Author: Natasha of NatashasKitchen.com
This mushroom soup boasts 2 pounds of mushrooms, so if you're a mushroom lover like myself, this soup is for you. It uses a light cream broth so you still get some creaminess without the heaviness of cream soups.
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Prep Time: 15 minutes mins
Cook Time: 35 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 8 -10 servings
- 8 cups water
- 2 cups chicken or vegetable broth
- 3-4 medium potatoes, peeled, diced and rinsed
- 2 lbs mushrooms, sliced
- 2 cups half & half, or 1 cup milk + 1 cup heavy cream
- 4 Tbsp flour, add 5 Tbsp if you like a creamier soup
- 1 medium onion, finely diced
- 1 large carrot, grated
- 3 Tbsp unsalted butter
- 2 Tbsp mushroom seasoning, or 1/2 Tbsp Mrs. Dash, or vegetable seasoning *see note
- Salt and black pepper to taste
- 1/3 cup chopped parsley or dill or both
Instructions
Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 min or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until lightly browned and softened. Add mushrooms to the soup pot and continue cooking 5-8 min.
Meanwhile, heat the same skillet over medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and saute until golden (8-10 min) then add to the soup pot. For picky eaters who don't like the onion texture, you can puree the sautéed carrots and onion in a blender or food processor.
Whisk together 2 cups half and half and 4 Tbsp flour until smooth. Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination: 1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup chopped Parsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.
Notes
*Note: Olga P., who shared this recipe with me, uses a mushroom seasoning
that she purchased at the European market. We knew that not everyone may have access to it, so we tried using Mrs. Dash seasoning instead and it was still very tasty. You can also substitute with a different Mushroom seasoning or Mushroom soup seasoning and add it to taste.
- Full Nutrition Label
- Nutrition Disclosure
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Mushroom Soup
Skill Level: Easy/Medium
Cost to Make: $$
♥ FAVORITE THINGS♥
*The Le Creuset French Ovens are made to last a lifetime. They’re lovely too.
* These glass bowls by pyrex are perfect for prepping &serving.
*These Joseph Joseph utensils sit next to the stove and they get used. ALOT!
* Every cook should have a strong whisk.I always reach forthis one.
In other news, the bun is still in the oven. I guess I’m being inpatient – she still has 11 days to get chubbier. I’m just super excited!! 🙂 And, I’m ready for the weather to start warming up, but for now; soup’s on.
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
There are several ways to do it. You can mix in flour paste, or add corn starch, tapioca, or arrowroot slurry at the end of cooking - but I use another method. Potatoes! Yes, you heard it right, I use starchy potatoes to thicken up the soup.
What makes cream of mushroom soup taste better? ›
Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don't like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
Is mushroom soup good or bad for you? ›
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.
Why is my mushroom soup tasteless? ›
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.
What 2 ingredients are used to thicken the soup? ›
Add flour or cornflour
You can also use flour or cornflour to thicken a soup. 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.
How to keep cream of mushroom soup thick? ›
A little flour thickens up the soup base to a creamy consistency, even without heavy cream.
How do you maximize mushroom flavor? ›
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.
How to doctor up Campbell's cream of mushroom soup? ›
Incorporate Herbs and Spices
Don't be afraid to experiment with herbs and spices to bring out the flavors in your canned cream of mushroom soup. Add a pinch of thyme, rosemary, or parsley to enhance the earthy notes. A dash of garlic powder or onion powder can also add depth and complexity.
How do you take the bitterness out of mushroom soup? ›
Other people have suggested sugar and lemon to cut the bitterness of your onions and mushrooms, but actually a touch of salt much better.
Can you eat Campbell's cream of mushroom soup by itself? ›
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.
Mushrooms have fiber, potassium and vitamin C (who knew?!) that all contribute to better cardiovascular health. Eating mushrooms that are high in potassium and low in sodium helps to regulate blood pressure. Potassium helps to lower blood pressure by balancing the negative effects of salt in the body.
What thickens mushroom 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.
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.
How can I deepen my soup flavor? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
What is a thickening agent for mushroom sauce? ›
What can I use to thicken the creamy mushroom sauce? It's best to let the cream sauce reduce on its own until it thickens without any cornstarch or flour. This also gives you the best and smoothest texture. But you can also dissolve 1-2 teaspoons of cornstarch in 1 tablespoon of water to add to the sauce.
Is it better to thicken soup with flour or cornstarch? ›
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
What starch is used to thicken chicken and mushroom pie? ›
Using cornflour as a thickener
It also works well for healthy cooking as it doesn't add as many calories to a dish. Try this in our ultimate makeover: chicken pie recipe.
What is the best thickener for cream soup? ›
Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.
