Homemade mushroom soup recipe | Jamie Oliver recipes (2024)

FAQs

What is a good thickener for mushroom soup? ›

Yes, cornstarch can be used as a thickening agent for cream of mushroom soup. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, creating a slurry. Gradually add the slurry to the soup while stirring continuously.

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.

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.

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.

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.

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.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy 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.

Remember that heavy cream contains at least 36 percent milk fat. The 5 percent difference may not seem like a big deal, but it can drastically change the richness and thickness of soups, sauces, and sweets. The lower fat content in whipping cream means that it won't ever achieve perfectly stiff peaks when whipped.

What if mushroom soup is too thick? ›

If you think the mixture is too thick for your liking, you can add some water and blend the mixture further. I personally like mushrooms bits in my soup so I tend not to blend the mixture until it's too smooth. Turn the heat back on, then add in heavy cream and mix evenly. Cook for a little while and then serve!

Light cream contains less than 30% milk fat so it won't be as heavy as heavy cream. It still works as a great substitute in coffee and creamy soups, but just note that you'll get a lighter result.

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.

Use a 1:2 cornstarch to cold water ratio. Why is my mushroom sauce runny? Most likely because you used light cream instead of thickened cream! Don't worry, simply add a bit more cornstarch and cold water mixture over low heat and the sauce will thicken nicely.

For serving, empty a jar of Cream of Mushroom Soup Base into a medium stockpot and heat over medium heat for 10 minutes, until bubbling. Add the cream and an arrowroot or flour slurry to thicken the soup. Bring the soup back to a boil and boil for another minute or two to let it thicken.