It is the cold season, and a warm bowl of soup is the order of the day. Mushroom Soup is hearty yet straightforward and sure to satisfy every mushroom or soup lover’s craving for that matter.
Many people have been asking if the canned mushroom soup is good or detrimental to one’s health. It cannot be denied that canned soups are convenient. However, there have been many contentions that it is not healthy.
While some canned soups are healthy, it should not be made a regular part of your diet. If you want to have a quick meal, canned soup can be a healthy choice if you check on the label and choose wisely.
Why can canned soup possibly be unhealthy? Some ingredients of canned soup can be detrimental to your health:
Most canned soup is high in sodium content. A famous commercial brand of mushroom soup, for example, contains 890 mg of sodium for every condensed serving of 1/2 cup. There are, however, some brands where sodium content is kept to 600 mg per serving.
• Fiber, Minerals, and Vitamins
Your body needs fiber, minerals, and vitamins. If you choose to consume canned soup, you need to choose brands that contain at least 10% of your recommended fiber, minerals, and vitamin requirement.
Canned creamed soups tend to have higher calorie content than broth-based canned soups because they contain more water and less fat.
• BPA Content
Bisphenol A (BPA) is a chemical used in canned soups. It is said that consuming a 12-ounce serving of canned soup a day can increase by 1000% the amount of BPA in your urine leading to some illnesses.
With that said, it is advisable to make mushroom soup from scratch instead of consuming canned mushroom soup.
Mushroom Soup vs. Cream of Mushroom Soup
Many people often confuse mushroom soup with cream of mushroom soup and vice-versa.
Mushroom soup contains a thin and clear broth. Cream of Mushroom soup contains a thick and creamy broth.
In short, the difference between mushroom soup and cream of mushroom soup is in the cream, which is used for consistency.
A Warm Bowl of Soup
A warm bowl of Mushroom Soup is a creamy soup with tender, bite-sized pieces of mushrooms. Onions, garlic, and special herbs bring out the natural flavors of mushrooms without drowning it.
Mushroom Soup is classic and comforting. A bowl of mushroom soup is a great meal starter that goes well with croutons or breadsticks. Sourdough bread is also a perfect combination because of its sour and charred tastes that go well with mushroom soup.
How to Make Mushroom Soup
There are two ways to make mushroom soup. You can opt to have plain mushroom soup or its creamy version. The difference lies in the cream.
The main ingredients of Mushroom soup include:
The best recipes for mushroom soup use a combination of two or three types of mushrooms. This is to give your soup a broader and more robust flavor.
You can choose from any of these types of mushrooms you can find in stores:
- Button mushrooms
- Baby Bella or Crimini mushrooms
- Shiitake mushrooms
- Portobello mushrooms
- Chanterelle mushrooms
- Oyster mushrooms
- Porcini mushrooms
You can also opt to use any fresh or dried mushrooms you can find in the store. Wild mushrooms are also a good choice.
The best herbs to use in mushroom soups are parsley and thyme. You can also opt to use oregano, rosemary, chives, cilantro, or tarragon. You can use any herbs you love!
Use a perfect balance of onions and mushrooms. The number of onions you use balances the flavor of the mushrooms.
Fresh garlic is best for a flavored mushroom soup. You can also opt to use minced garlic if that is what you have handy.
• Bouillon or Stock
The choice between beef or chicken bouillon or stock is up to you. Beef bouillon provides a deeper flavor and a richer soup as compared to chicken bouillon.
You can also opt to use vegetable stock powder or vegetable stock if you want to have a vegan mushroom soup or a lighter soup.
Adding shredded chicken can add extra protein to your mushroom soup. If you want a lighter soup.
Wine is an optional ingredient but adds to the incredible taste of your mushroom soup. If you choose not to add wine, you do not have to add extra bouillon or stock. You can use either red or white wine.
If you want to make your mushroom soup creamy (cream of mushroom soup), you can add any of these ingredients:
• Flour or Cornstarch
Flour adds a creamy texture to your mushroom soup. You can also opt to use cornstarch. You can use a ¼ cup for every 2-3 tablespoons of cornstarch. Slowly stir in the cornstarch mixture until you achieve your desired consistency or texture.
You can also choose to use gluten-free all-purpose flour or cornstarch for your mushroom soup. The proportions are the same as regular flour and cornstarch.
You can add in ½ light cream and ½ heavy cream or thickened cream. All of these will achieve the same results. Heavy cream, though, creates a more decadent cream of mushroom soup.
If you choose not to use cream, you can instead use regular milk or evaporated milk. If you opt to use milk, make sure not to bring it to a rapid boil so it will not curdle. Instead, simmer the soup over low heat for about 1 to 2 minutes. If you wish to have a dairy-free cream of mushroom soup, you can use coconut milk instead of cream.
The Very Best Mushroom Soup Recipe
This is probably the absolute best mushroom soup recipe. You can add cream to give it more texture. If you, however, wish to keep this soup refrigerated, do not add cream.
You can refrigerate this mushroom soup for up to 5 days and gently reheat it in the microwave or stovetop. Should you decide to add cream, wait until the soup is defrosted and heated. Whisk in the cream when you are ready to serve the mushroom soup.
- 1 small onion ( thinly sliced)
- 12 ounces button mushrooms
- 1 sprig parsley
- 6 tablespoons Butter ((75 grams) )
- 4 cups beef or chicken broth ((900ml))
- 2 ounces Sherry ((56ml))
- Salt and pepper to taste.
- Medium Saucepan
- Wooden Spoon
Melt ½ tablespoon of butter in a medium saucepan over medium heat.
Add in the onions.
Cook the onions until translucent and soft.
Toss in the button mushrooms.
Add the remaining butter.
Cook the mixture for about 8 minutes. Take care not to brown the onions.
Add the broth or stock and parsley.
Bring the soup to a bowl.
Reduce the heat and continue simmering the soup for about an hour.
After an hour, scoop out the parsley.
Allow the mushroom soup to cool.
Transfer mushroom soup to a blender.
Blend the soup at high speed until smooth
After blending, pour the soup into the saucepot.
Season the soup with salt and pepper.
Simmer the soup for a few minutes.
Add the sherry and mix well.
Serve the delicious mushroom soup.
You can replace the button mushrooms with wild mushrooms, or any kind of mushrooms mentioned above. If you choose to use some dried mushrooms, do not use too many. Dried mushrooms have a more pungent taste than other mushrooms, soak, drain, and squeeze them, so they do not take over the soup’s taste.
Adding a little tarragon can help bring out more of the flavor of the mushrooms. You can add the tarragon to the soup base. If you do not have tarragon, thyme or a dash of nutmeg will do.
If you want to have vegan mushroom soup, you can go oil-free and gluten-free in your recipe. Replace the traditional cream with flour or cornstarch.
Mushroom soup can be a comfort food eaten as a stand-alone with bread or croutons on the side. If you choose to make mushroom cream of mushroom, it can be an essential ingredient to many of your favorite casseroles.