Potato Mushroom Soup Recipe (Vegan) (2024)

FAQs

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.

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

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.

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.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

The difference is the cream. Mushroom soup has a thin clear broth.

How do you fix bland mushroom soup? ›

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.

Add more mushrooms: You can add more fresh or canned mushrooms to the soup to give it a deeper, more intense mushroom flavor. Add herbs and spices: A pinch of herbs like thyme, rosemary, or parsley can add depth and complexity to the soup.

Canned foods are perfectly safe to eat on their own.

Before any kind of ingredient, like mushrooms, gets canned, the food is heated up to a really high temperature, which kills off any bacteria or other microorganisms.

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.

A cup of cream of mushroom soup, according to online nutrition information, has about 96 calories 6 grams of fat, 843 mg of sodium, etc. The big concern there is the salt - 843 mg is 35% of the daily recommended amount, which makes it very easy to eat too much salt.

Add a few tablespoons of heavy cream, depending on the quantity you're cooking, to the now-reduced mushroom sauce, stirring gently to ensure even incorporation. The creaminess balances the intense flavors and imparts a luscious silky texture.

Knead equal parts of room temperature butter and flour together. Add slowly to your boiling sauce, while whisking, until the desired thickness is reached. Melt butter in a saucepan. Add an equal volume of flour, whisking it in to prevent lumps.

A little flour thickens up the soup base to a creamy consistency, even without heavy cream.

Mix a small amount of cornstarch or flour with cold water to create a slurry. Slowly stir the slurry into the hot soup and allow it to simmer for a few minutes until it thickens. This method is useful for adjusting thickness without altering the flavor significantly.