Cream of mushroom soup is a type of condensed soup made with mushrooms, cream, and other ingredients such as flour, butter, and seasonings. It is typically a creamy, smooth soup that is often used as a base for other dishes or as an ingredient in casseroles and other recipes. It is a popular pantry staple and can be found canned or in a powder or condensed form.
1 Sweet Onion
2 bay leaves
10 sprigs of thyme
3 garlic cloves
1.5 pounds of mushrooms
2 cups half n half
1 stick butter
2 cups vegetable broth
1 cup flour
1/2 cup Warstechaer sauce
1 tsp salt
1 tsp pepper
Make sure you wash your mushrooms before you begin cutting everything up. This is an important step because mushrooms are grown in a substrate that can contain dirt and debris, so it is important to wash them before eating or cooking with them. Washing mushrooms helps to remove any dirt, debris, and potential bacteria or other contaminants that may be present on their surface. Mushrooms also have a spongy surface that can absorb water and become slimy if not washed properly. This can affect the texture and taste of the mushrooms, which will make it unappealing to eat in a cream of mushroom soup.
It’s generally recommended to wash mushrooms under running water, gently rubbing away any dirt or debris, and patting them dry with a clean kitchen towel or paper towel. You should avoid soaking mushrooms in water as they absorb water, or using soap as it is not necessary and can affect the taste.
Once you have properly washed your mushrooms, dice your onions, and mince your garlic.
Slowly melt your butter with the the onions, cooking for a bout 5 minutes on low heat. Then add your garlic, let that cook for another 3 minutes.
Once onions and garlic have cooked for a bit, add in the mushrooms and cook down for another 5 minutes.
A roux is important for a soup such as cream of mushroom because it serves several key functions:
Once mushrooms, onions, and garlic are cooked through, slowly add the flour whiskey as you add.
Mix until the thick and clumpy.
Pour the vegetable broth, along with the thyme and bay leaves. Thyme is an essential ingredient to include, and ideally use fresh thyme is possible.
Thyme is often used with mushrooms because it has a strong, earthy flavor that compliments the natural earthy taste of mushrooms. The aroma of thyme is also quite strong and can help to intensify the taste of mushrooms, making them more flavorful and aromatic. Thyme also has a slightly minty and slightly spicy flavor which can help to cut through the natural earthy taste of mushrooms. It also brings a freshness to the dish. In addition to its flavor, thyme is also known for its health benefits. It is a good source of antioxidants and is believed to have anti-inflammatory and antimicrobial properties. When combined with mushrooms, thyme can help to boost the nutritional value of the dish.
One of the key ingredients to this portion is the addition of Worcestershire sauce.
Worcestershire sauce can be added to cream of mushroom soup for several reasons:
It’s important to note that Worcestershire sauce contains anchovies, so it’s not suitable for vegetarians and vegans. If you’re looking for a vegetarian or vegan alternative, soy sauce or tamari are a good replacement.
Once those are added, stir thoroughly and cook for 30 minutes on medium heat.
After that, remove the bay leaves and thyme, and add in the half n half (or heavy cream) along with the salt and pepper. Cook for another 30 minutes on medium heat.
Lastly, let it simmer for an additional 20 minutes.
The origin of cream of mushroom soup is not entirely clear, but it is believed to have originated in the late 19th or early 20th century in France or the United States. Cream of mushroom soup as we know it today is a type of condensed soup that is made by combining mushrooms, cream, and a thickening agent such as flour or roux. This type of soup was likely invented as a way to preserve mushrooms, which were considered a luxury ingredient at the time, and make them more accessible to the general population.
The first known recipe for cream of mushroom soup was published in 1869 in a cookbook called “The White House Cookbook” which was written by a former head chef of the White House, but it was not yet canned or condensed. The Campbell Soup Company began canning cream of mushroom soup in 1934, making it one of the first commercially available condensed soups. This helped to popularize the soup and make it more widely available to people.
Cream of mushroom soup has been a popular dish in North America and Europe since, and it has been used as an ingredient in many other dishes such as mushroom stroganoff, mushroom risotto, mushroom lasagna etc.
