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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
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.
How to make can mushroom soup better? ›
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.
What's the difference between mushroom soup and cream of mushroom soup? ›
The difference is the cream. Mushroom soup has a thin clear broth.
Why is my mushroom soup tasteless? ›
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.
What 2 ingredients are used to thicken the 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.
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? ›
Mushrooms need very little to enhance their flavor or encourage them to brown – give them some heat, salt and pepper, and that's it. If you want to elevate them, add garlic or another allium, deglaze the pan with wine or balsamic vinegar and finish with a sprinkle of fresh herbs.
Can you overcook mushroom soup? ›
"Mushrooms have a ton of liquid in them, and the real flavor comes out when that liquid is cooked out. Be careful not to over-cook, but give them enough time to bleed out all of their juice in the cooking process," he says. It will be very obvious when they are no longer giving off liquid.
Do you add water to Campbell's cream of mushroom soup? ›
SIMPLE PREPARATION: A good partner puts in the prep work for you. Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, combine half portions of milk and water.
Is mushroom soup good or bad for you? ›
Mushrooms are considered the most sustainable vegetable food crop with the lowest carbon footprint. Eating mushrooms benefit our body by providing vitamins and nutrients that we need for optimal health.
Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was inadequate. By inadequate I mean that there was not enough starch to hold the liquids in the desired thickened suspension.
What is a substitute for heavy cream in mushroom soup? ›
Milk – We usually have 2% on hand, so that's what we use. Any variety should be fine, though the soup will be creamier with higher fat milks. Almond, oat, and coconut milk will also work though the flavor will change a bit. It won't be noticeable in a casserole, though.
How to spruce up 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 additions can add depth and complexity to the soup's overall taste.
How can I deepen my soup flavor? ›
Here are a few simple ways to upgrade soup broth for a tasty, filling, and flavorful finish.
- Add herbs and spices. Herbs and spices add aroma, flavor, and intensity to soup broth. ...
- Add acidic ingredients. ...
- Pack in umami flavor. ...
- Roast the ingredients first. ...
- Let it evaporate and cook longer. ...
- Skim excess fat.
The cap and stalk are essentially one and the same thing; both are equally nutritious and delicious, and both can be used in everything from duxelles to soup.
How can I thicken my mushroom sauce? ›
If you'd prefer the mushroom sauce to be a little thicker, then the best way to thicken it is to add a slurry of cornstarch and water to the sauce and stir. I typically mix equal parts cornstarch to water, so about two tablespoons of each will do.
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 are the best thickeners for soups? ›
About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.
How to thicken mushroom stew? ›
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.
