Ah, cream of mushroom soup! Are we talking about the canned kind (like Campbell’s) or making it from scratch? Either way, it’s a classic creamy, earthy soup that’s both comforting on its own and a staple ingredient in casseroles, like green bean casserole or chicken and rice bakes.
Here’s a quick breakdown:
1. From Scratch
Ingredients (for about 4 servings):
- 8 oz mushrooms (button or cremini), sliced
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups vegetable or chicken broth
- 1 cup milk or cream
- Salt & pepper to taste
- Optional: thyme or parsley for flavor
Method:
- Melt butter in a pan and sauté onions until soft.
- Add garlic and mushrooms, cook until mushrooms release their moisture and brown slightly.
- Sprinkle flour over the mushroom mixture, stir for 1–2 minutes to cook out the raw flour taste.
- Slowly add broth while stirring, then add milk/cream.
- Simmer until thickened, season with salt, pepper, and herbs.
- Optional: Blend for a smooth texture, or leave chunky.
2. Canned Version
- Commonly used in casseroles or as a shortcut in soups.
- Just heat and season to taste; it’s already thick and creamy.
Fun fact: The canned version became popular in the U.S. during the 1930s because it was cheap, shelf-stable, and versatile—a real pantry hero.
If you want, I can also give a truly decadent restaurant-style version that’s richer and silkier than canned soup. Do you want me to do that?
