Homemade mushroom soup recipe | Jamie Oliver recipes (2024)

FAQs

What is a good thickener for mushroom soup? ›

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.

I'm not sure what “regular” mushroom soup is, so for the purposes of this answer I'll assume “Cream of Mushroom Soup.” The basic difference is that cream of mushroom soup uses cream (milk) in its base while golden mushroom soup uses meat, vegetable or some other stock in its base.

Swiss Brown / cremini mushrooms have a stronger mushroom flavour than regular white / button mushrooms but make the soup browner. So I like to use a combination of both Swiss Brown and standard white mushrooms.

Other people have suggested sugar and lemon to cut the bitterness of your onions and mushrooms, but actually a touch of salt much better.

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.

Substituting Cornstarch for Flour as a Gluten-Free Alternative. If you have someone in the family with an allergy restriction, you may need a gluten-free thickener for your soup recipe. It's important to note that cornstarch has twice the thickening power of flour.

Antioxidants can help protect the body from damaging free radicals that can contribute to conditions like heart disease and cancer. They also protect against damage from aging and help boost your immune system.

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. If still not thick enough, repeat this process.

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.

If the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegar. If you don't have tarragon, try thyme, oregano, or rosemary.

How to spruce up mushroom soup? ›

1> Add fresh mushrooms: Sauté some fresh mushrooms separately and then mix them into the soup. This will add a deeper, more intense mushroom flavor and a nice texture. 2> Fresh herbs: Sprinkle in some chopped fresh herbs like thyme, parsley, or chives. They will add brightness and complexity to the soup.

HOW LONG WILL MUSHROOM SOUP LAST IN THE FRIDGE? You can keep this soup in the fridge for 3-4 days. If you are keeping it for a few days, store it in an airtight container and don't add cream until you are serving it.

Tips to Remove a Bitter Taste

Mix in a little bit of sugar to hide the bitterness. Add a pinch of salt to a bitter dish. Sprinkle in a pinch of baking soda. Add acidic flavors to the dish, like lemon juice or vinegar.

Whisk in a bit of flour or starch.

Instead, whisk a small amount of soup into the starch or flour until it dissolves, then add the resulting mixture into the soup. This mixture is also known as a "slurry." After incorporating the slurry into the soup, let the liquid boil for a minute to thicken.

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.

There are a few ways to incorporate flour into soup, which work to avoid clumping and the raw taste of flour. First, you can create a slurry by whisking 2 tablespoons of flour with cold water and adding it gradually to the soup. Another method of using flour to thicken soup is by making a roux on the stovetop.

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.