Mushroom Soup Recipe - The Cookie Rookie® (2024)

FAQs

When to add cream to soup? ›

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

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.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

Sour cream

The sour taste and thicker consistency comes from culture that's been added to the cream, and some of the best dishes to create with this ingredient are soups, salad sauces, casseroles, cakes, dips, cob loafs, and baked potatoes.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

To thicken cream of mushroom soup with flour, you can create a roux. Start by melting butter in a saucepan over medium heat. Then, whisk in an equal amount of all-purpose flour until it forms a smooth paste. Slowly add the roux to the soup while stirring constantly.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Keep in mind that this evaporated milk will make your dish taste richer, but it won't actually thicken the soup. You can always use a bit of flour or cornstarch if you're missing that added texture. Otherwise, you'll find evaporated milk the best dairy addition for your classic slow cooker favorites.

Is heavy whipping cream the same as heavy cream? ›

Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

And have your soup and slurp it, too. Oh, and don't forget 1/4 to 1/2 cup of heavy cream. You won't be sorry. (You can do half-and-half instead…but do add one or the other.

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.

Starchy Vegetables

Grate a starchy vegetable like squash, pumpkin, sweet potato, or white potato into the soup and let it simmer. It will release that starch and help to thicken the liquid as it cooks.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

So my recommendation is to add it at the end of cooking your dish, on low heat, and just keep it on the flame long enough to heat it. That way you're totally safe. Never boil.

To thwart the curdling tendency, changing procedures will render a smooth tomato soup. Heat the tomato mixture and cream separately, then slowly add tomatoes to the cream near the end of the cooking process. Once mixed, heat the mixture gently to 180 degrees. Do not boil.

Put the soup back in the pot, add cream to taste and bring back up to a simmer. If it's too thick, thin it with a little stock; too thin, add a little more cream or let it gently simmer to reduce.