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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
That is easily remedied by slicing and sautéing fresh mushrooms and adding them to the soup along with their cooking juices. If you're feeling adventurous, try using other varieties of mushrooms rather than white buttons. Also, add some finely diced shallots to the sautée and season them well with salt and pepper.
What thickens mushroom soup? ›
Browning the mushrooms well gives the soup plenty of flavor. A little flour thickens up the soup base to a creamy consistency, even without heavy cream.
Is mushroom soup good or bad for you? ›
Antioxidants can help protect the body from damaging free radicals that can contribute to conditions like heart disease and cancer. They also protect against damage from aging and help boost your immune system.
Does mushroom soup lower blood pressure? ›
The bioactive compounds of mushrooms have been shown to reduce hypertension. Furthermore, mushrooms also contain many vitamins such as cobalamin, riboflavin, thiamine, vitamin D, and ascorbic acid, and minerals, including magnesium, sodium, iron calcium, manganese, potassium, phosphorus, and copper.
Why does my mushroom soup taste bland? ›
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.
How to doctor up mushroom soup? ›
Incorporate Herbs and Spices
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. Remember to taste as you go and adjust the seasonings according to your preference.
Can you add milk to soup to make it creamy? ›
Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.
How do you level up mushroom soup? ›
For a superb homemade cream of mushroom soup, sauté mushrooms with garlic, shallot, and fresh thyme. Then, top the soup with some chopped parsley for a flash of brilliant green and a fresh, herby finish. Upgrading soup doesn't have to be complicated — all you really need are fresh herbs.
Why is my mushroom soup foaming? ›
I suspect it's other particles on the outside of the mushrooms, or perhaps the spores under the cap. To reduce foaming you could try rinsing the shrooms, that's usually a no-no but as you're cooking them in water it's no big deal.
What is the unhealthiest soup? ›
The 12 Unhealthiest Canned Soups
- Campbell's Homestyle New England Clam Chowder.
- Progresso Three Cheese Tortellini. ...
- Gardein Plant Based Minestrone & Saus'ge. ...
- Chunky Spicy Chicken Quesadilla. ...
- Amazon Fresh Chicken Noodle. ...
- Gardein Plant Based Saus'ge Gumbo. ...
- Progresso Rich & Hearty Chicken Corn Chowder Flavored with Bacon. ...
Improves Digestion: Mushrooms are a good source of fiber which is important for maintaining a healthy digestive system. Fiber helps to bulk up stool and prevents constipation and is good for maintaining a healthy gut microbiome.
Can you eat Campbell's Cream of Mushroom Soup by itself? ›
A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
What is the number one food that causes high blood pressure? ›
Salty foods. High sodium consumption can elevate blood pressure. Many people eat too much sodium without realizing it. Highly processed foods and fast foods usually contain excessive amounts of sodium, often more than the 2,300 milligrams a person should consume daily.
What is the number one vegetable to lower blood pressure? ›
Make at least one of your daily vegetable servings a dark leafy green like arugula, cabbage, kale or spinach for potentially greater blood pressure benefits. A serving of leafy greens is 1 cup of raw greens or ½ cup cooked greens.
Will mushroom soup raise blood sugar? ›
Fresh mushrooms are a low glycemic food as they contain very little carbohydrate. That means that they do not raise blood-sugar levels as significantly as carbohydrate-rich foods, such as bread.
How do you spruce up canned mushroom soup? ›
Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.
How to enhance mushroom flavour? ›
The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. 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.
How to level up mushroom soup? ›
For a superb homemade cream of mushroom soup, sauté mushrooms with garlic, shallot, and fresh thyme. Then, top the soup with some chopped parsley for a flash of brilliant green and a fresh, herby finish. Upgrading soup doesn't have to be complicated — all you really need are fresh herbs.
What can I add to my soup to make it tastier? ›
"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.
