Mushroom Soup is full of umami goodness and is simple to make! Why not have some today??
Mushroom Soup plays into my love of soup. I *LOVE* soup. So when I was recently whipping up a batch of this delicious Simple Bacon Mushroom Sauce, it occurred to me that the recipe would also make a fantastic soup! And having a good mushroom soup recipe ready to go is super smart, because it’s great alone or to use as a base for other recipes.
Mushroom Soup, Ingredients:
Bacon – Use thick cut bacon here.
Garlic – I use fresh garlic for a more intense flavor
Red Onion – If you puree the soup as I do, you won’t get any chunks, but you will get the nice heat from the onion.
Mushrooms – I used baby portabellas, but you can use whatever you like!
Seasoned Salt – I use Lawry’s or Aunt Cora’s
Heavy Cream – Hey, it wouldn’t be cream of mushroom without the cream!
Chicken stock – You can use chicken broth and homemade or store bought is fine.
How To Make Mushroom Soup
First, cook bacon in a frying pan until almost crispy.
Then, add garlic and red onion to pan and cook in bacon grease
Next, add mushrooms and cook until softened. Sprinkle with seasoned salt, to taste.
Finally, pour in cream and stir until well mixed and heated through then add chicken stock until you reach desired
NOTE – If you like your mushroom soup pureed (I do!) whip out that immersion blender and put it to good use. If not, go ahead and enjoy!
What Kind Of Mushrooms Can I Use To Make Mushroom Soup
You can use a variety of mushrooms to make mushroom soup. It’s a good way to use up mushrooms that you’ve bought for other things and not used all of!
You can use a single type of mushroom or a variety. Try cremini, shiitaki, oyster, or chanterelle!
Can I Make Mushroom Soup Without Cream
You can make mushroom soup without cream by cooking down some celery, onion, carrots, and leeks in butter, then adding them to the pan you cooked the garlic and red onion in. The extra vegetables would thicken the soup (I would suggest blending this soup with the immersion blender) and the butter will give it an extra pop of flavor.
Can I Thicken The Soup Without Blending It
You can thicken the soup by mixing some flour, cornstarch, or arrowroot powder to a bit of broth in a separate bowl and mixing it well. Once this is mixed with no lumps, you can stir it into the soup to thicken it.
How Long Can I Keep Mushroom Soup In The Refrigerator
You should be able to keep your mushroom soup in the refrigerator for 3-5 days.
Can I Freeze Mushroom Soup
You can freeze mushroom soup in airtight containers or heavy-duty freezer bags. The soup can keep indefinitely in the freezer if at 0F, or for 3-6 months if at a higher freezer temp.
Be sure to stir well when reheating to keep this cream based soup from curdling after thawing.
How Do I Reheat Mushroom Soup
You can reheat mushroom soup from the refrigerator in the microwave in 30 second intervals, stirring each time, until it is at your preferred temperature. I prefer reheating on the stovetop when possible, stirring often.
Frozen soup should be reheated on the stovetop at medium heat, stirring frequently to prevent curdling.
Can I Make Mushroom Soup Vegan
You could make this mushroom soup vegan by eliminating the bacon, using vegetable stock, and replacing the heavy cream with full fat coconut milk. Cook the onion and garlic in olive oil or other vegetable oil of your choice.
What Is Golden Mushroom Soup
Golden Mushroom soup adds tomato puree, beef stock, and sometimes a bit of red wine for a heartier soup.
Can I Use Homemade Mushroom Soup In Recipes
You can use homemade mushroom soup in most recipes. If you need it a bit thicker you can blend the soup, if you need it a bit thinner you can add some extra chicken broth.
What To Serve With Mushroom Soup
More Like Mushroom Soup
Mushroom Soup Making Tools
Calphalon everyday pan – This is a 12″ two handled pan that you will use pretty much every day. Which, of course is why it’s called an everyday pan. I have this one and the Le Creuset version. I use a whole lot of pots and pans in my line of work (apologies to my husband, the dishwasher!) and these are by far my most frequently used pans.
Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
How To Make Mushroom Soup
- 1 strip thick cut bacon
- 1 clove garlic minced (I used fresh)
- 2 -3 tablespoons minced red onion
- mushrooms 8 ounces (I used baby portabellas, but you can use whatever you like!)
- seasoned salt to taste (I use Lawry's or Aunt Cora's)
- 1 cup heavy cream
- 4 cups chicken stock or broth
- Cook bacon in a frying pan on medium heat until almost crispy. Add
- garlic and red onion to pan and cook in bacon grease for 3-5 minutes,
- stirring frequently.
- Add mushrooms and cook until softened. Sprinkle with seasoned salt, to taste.
- Pour in cream and stir until well mixed and heated through. Add chicken stock until you reach desired
- consistency. If you like your mushroom soup pureed (I do!) whip out that immersion blender and put it to good use. If not, go ahead and enjoy!
- OPTIONAL: Pour over your favorite pasta (or zucchini noodles or spaghetti squash) for a super fantastic Creamy Mushroom Noodle Soup!