Vegan Mushroom Soup Recipe (2024)

FAQs

What's the difference between mushroom soup and cream of mushroom soup? ›

I'm not sure what “regular” mushroom soup is, so for the purposes of this answer I'll assume “Cream of Mushroom Soup.” The basic difference is that cream of mushroom soup uses cream (milk) in its base while golden mushroom soup uses meat, vegetable or some other stock in its base.

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.

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.

1> Add fresh mushrooms: Sauté some fresh mushrooms separately and then mix them into the soup. This will add a deeper, more intense mushroom flavor and a nice texture. 2> Fresh herbs: Sprinkle in some chopped fresh herbs like thyme, parsley, or chives. They will add brightness and complexity to the soup.

Milk – We usually have 2% on hand, so that's what we use. Any variety should be fine, though the soup will be creamier with higher fat milks. Almond, oat, and coconut milk will also work though the flavor will change a bit. It won't be noticeable in a casserole, though.

Mushrooms are good source of B vitamins, including vitamin B12 (normally only found in animal products). They also contain minerals, including selenium, copper, potassium, phosphorus, zinc and manganese. Mushrooms can be a great source of vitamin D — but only if you let your mushrooms sunbathe!

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.

"Mushrooms have a ton of liquid in them, and the real flavor comes out when that liquid is cooked out. Be careful not to over-cook, but give them enough time to bleed out all of their juice in the cooking process," he says. It will be very obvious when they are no longer giving off liquid.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

That liquid is water. It is black because the mushroom's spores have dissolved into it. If water is leeching out of your mushrooms as you cook them either your pan wasn't hot enough or you are cooking too many at once.

Why does mushroom soup taste bitter? ›

In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.

You can even use Greek yogurt, rich in consistency and creamy in flavor, for a sour cream substitute. Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.

Unlike cream of mushroom soup that is thicker in consistency and lighter in color, Golden Mushroom Soup has a beef and mushroom flavor that can be used for the preparation of sauces and savory mixtures to be combined with other foods.

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.

The main difference is that cream of chicken is made of chicken stock, cream, and chicken meat, and cream of mushroom is a mix of mushrooms, cream, and garlic. This seems like an obvious answer, but it is the truth. They have very similar ingredients, with different main ingredients.

Mushroom Bisque is a stepped up version of cream of mushroom soup. It is smooth and rich with an earthy flavor. There is a small amount of cream but not enough to obscure the flavor of the mushrooms. Instead of using thickeners like corn starch or all purpose flour, the soup is pureed so it is thick without them.