Introduction & Basics

Cream of mushroom soup is a classic comfort food that has been a staple in kitchens for over a century. Originally popularized in the early 20th century, its rise to fame is largely credited to Campbell’s Soup Company, which introduced a canned version in 1934. This convenient, shelf-stable product quickly became a household essential, serving both as a standalone dish and a key ingredient in casseroles, sauces, and stews.

One of the main reasons for its widespread use is its versatility. Whether it’s used to create the iconic green bean casserole, enhance a chicken and rice bake, or serve as a creamy base for soups and gravies, cream of mushroom soup is beloved for its ability to add richness and depth to a variety of recipes.

At its core, this soup is known for its smooth, velvety texture and deep umami flavor. Mushrooms, the star ingredient, bring an earthy, savory taste that pairs beautifully with the creaminess of milk or heavy cream. Combined with aromatic ingredients like garlic, onion, and herbs, it creates a well-balanced dish that is both satisfying and comforting.

Whether homemade or store-bought, cream of mushroom soup remains a timeless classic, celebrated for its simplicity, heartiness, and rich flavor.

Ingredients and Nutritional Information

Main Ingredients

Cream of mushroom soup is crafted from a handful of simple yet flavorful ingredients, which contribute to its rich, creamy texture and earthy umami taste.

• Mushrooms – The heart of the soup, commonly using white button, cremini, portobello, or shiitake mushrooms for a deeper umami flavor. If you enjoy experimenting with different mushroom varieties, check out this Cremini Mushrooms Recipe for more inspiration.
• Cream or Milk Alternatives – Traditional recipes call for heavy cream or half-and-half, but for those looking for a plant-based option, Gluten-Free & Dairy-Free Alternatives provide excellent substitutes like coconut milk or cashew cream.
• Aromatics – The combination of onions and garlic enhances the natural savoriness of mushrooms, creating a well-balanced flavor profile.
• Butter and Flour (or Alternative Thickeners) – This helps to achieve a smooth and velvety consistency, essential for a great soup base.
• Broth (Chicken, Beef, or Vegetable) – Adds depth and enhances the soup’s umami character. For those looking to pair this soup with a main dish, explore some of the Best Chicken Recipes to complement its flavors.
• Seasonings – A mix of salt, black pepper, thyme, parsley, and nutmeg ensures a well-balanced taste. If you’re looking to take your seasoning skills to the next level, this Steak Seasoning Recipe offers useful tips for enhancing flavors in various dishes.

Nutritional Breakdown

Cream of mushroom soup can be a nutrient-dense dish, but its health benefits vary based on whether it’s homemade or store-bought.

• Calories & Macros (Per 1-cup serving):
  • Homemade: ~150-200 calories, 10g fat, 3g protein, 10g carbs, 1g fiber
  • Store-Bought (Canned): ~200-250 calories, higher sodium (~800-900mg), preservatives
• Health Benefits of Mushrooms
  • Rich in antioxidants that support immune function
  • Good source of vitamin D when exposed to sunlight
  • Anti-inflammatory properties beneficial for heart health
• Homemade vs. Store-Bought Comparison
  • Homemade: Healthier, fresher ingredients, lower sodium
  • Store-Bought: Convenient, but often high in sodium and additives

By making your own homemade version, you can control the ingredients and seasoning, ensuring a healthier and more flavorful soup. If you’re looking for more ways to enhance your cooking, check out this Guide to Seasoning Soups for expert tips.

How to Make Cream of Mushroom Soup from Scratch

Making homemade cream of mushroom soup is easier than you might think, and the result is far more flavorful and wholesome than store-bought versions. Below is a step-by-step guide to creating a rich, creamy soup from scratch.

Step-by-Step Guide to Making a Homemade Version

1. Prepare the Mushrooms

   • Clean and slice white button, cremini, or shiitake mushrooms.
   • Sauté them in butter or olive oil over medium heat until golden brown. This enhances their natural umami flavor.
   • Add garlic and onions for extra depth.

2. Use a Thickening Agent

   • To achieve the right consistency, you can use:
     • Flour: Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and stir well.
     • Cornstarch Slurry: Mix 1 tablespoon of cornstarch with cold water and add it later in the simmering stage.
     • Roux: Create a separate roux by cooking equal parts flour and butter before adding to the soup.

3. Simmering and Achieving the Right Consistency

   • Pour in chicken, beef, or vegetable broth and let it simmer for 10-15 minutes.
   • Stir in heavy cream, half-and-half, or a dairy-free alternative and continue cooking until thickened.

4. Blending for the Desired Texture

   • For smooth soup, use an immersion blender or blend in batches.
   • For chunky soup, leave some mushrooms whole or add extra sautéed mushrooms at the end.

Tips for Enhancing Flavor

• Use a Mix of Mushroom Varieties – Combining different types of mushrooms (cremini, shiitake, and portobello) adds complexity.
• Add Wine or Balsamic Vinegar – A splash of white wine, sherry, or balsamic vinegar deepens the flavor.
• Infuse with Herbs – Fresh or dried thyme, rosemary, or bay leaves bring an aromatic element to the soup.

Dairy-Free & Vegan Alternatives

For those who prefer a plant-based version, here are some excellent substitutions:

• Replace Dairy with Non-Dairy Alternatives

  • Cashew cream for a naturally thick consistency
  • Coconut milk for a slightly sweet, creamy texture
  • Almond or oat milk for a lighter option

• Substitute Butter with Olive Oil or Vegan Margarine

  • This maintains the richness without using dairy-based fats.

Making your own cream of mushroom soup ensures that you control the ingredients, flavor, and texture, creating a healthier, preservative-free alternative to canned versions. Enjoy it as a cozy meal on its own or use it as a base for casseroles, sauces, and stews!

Uses, Variations & FAQs

Best Uses for Cream of Mushroom Soup

As a Standalone Soup

Cream of mushroom soup is delicious on its own, offering a warm, comforting meal with deep umami flavors. To make it a more satisfying dish, consider pairing it with:

• Crusty Bread – A slice of warm, freshly baked bread is perfect for dipping.
• Croutons – Adds a crunchy texture that complements the soup’s creamy consistency.
• A Side Salad – A light, refreshing salad with a tangy vinaigrette balances the richness of the soup.

As a Base for Casseroles and Dishes

One of the most popular uses of cream of mushroom soup is as a base for casseroles and hearty meals. Its creamy texture and savory taste make it an excellent ingredient for binding and adding depth to various dishes, including:

• Green Bean Casserole – A holiday favorite where the soup acts as the creamy sauce that brings everything together.
• Chicken & Rice Bake – A comforting, one-pan dish where the soup keeps the chicken moist and infuses the rice with flavor.
• Beef Stroganoff – Adds a rich, velvety texture to this classic beef and pasta dish.
• Tuna Noodle Casserole – A budget-friendly meal that combines tuna, pasta, and vegetables in a creamy mushroom sauce.

In Sauces and Gravies

Beyond soups and casseroles, cream of mushroom soup is a versatile ingredient for creating delicious sauces and gravies:

• Enhancing Pasta Sauces – Mix it with broth, garlic, and cheese for a quick and creamy pasta sauce.
• Using it as a Gravy – Perfect for pouring over mashed potatoes, roasted meats, or biscuits for added richness and flavor.

Whether used as a soup, a casserole base, or a sauce, cream of mushroom soup is a staple ingredient that brings comfort and flavor to a variety of meals.

Store-Bought vs. Homemade: Which is Better?

Cream of mushroom soup is a pantry staple, commonly available in store-bought canned versions or made fresh at home. While store-bought options offer convenience, homemade soup provides better control over ingredients, flavor, and nutrition. Choosing between the two depends on factors such as time, dietary preferences, and taste expectations.

Pros and Cons of Store-Bought Cream of Mushroom Soup

Store-bought cream of mushroom soup is widely used in recipes due to its ease of use and affordability. It is particularly useful for busy cooks who need a quick thickening agent for casseroles, gravies, and sauces. Popular brands like Campbell’s, Pacific Foods, and Amy’s Kitchen offer canned and boxed options that are shelf-stable and ready to use with minimal preparation.

However, canned soups often contain high levels of sodium and preservatives to extend shelf life. A single serving of store-bought cream of mushroom soup can contain up to 900 mg of sodium, which is nearly half of the recommended daily intake. In addition, some varieties contain artificial thickeners, stabilizers, and flavor enhancers that can affect taste and texture. While some brands offer low-sodium or organic alternatives, they may still contain preservatives and added starches.

Why Homemade is Often the Better Choice

Making homemade cream of mushroom soup allows for full control over ingredients, flavor, and nutritional content. Instead of relying on canned options with artificial additives, homemade versions use fresh mushrooms, natural thickening agents, and customizable seasonings to enhance taste and texture.

One of the key benefits of making soup from scratch is the ability to control sodium and fat levels. Unlike canned soup, which often contains hydrogenated oils or excess dairy, homemade versions can be tailored to dietary needs by using low-fat milk, dairy-free alternatives, or heart-healthy oils like olive oil. The consistency can also be adjusted by choosing different thickening methods, such as a traditional roux, cornstarch slurry, or blended cashews for a creamy texture.

In terms of flavor, homemade soup has a more robust, fresh mushroom taste without the metallic or processed aftertaste sometimes found in canned varieties. The ability to use a mix of mushroom varieties, fresh garlic, onions, herbs, and even a splash of wine allows for greater depth of flavor.

Although homemade soup requires more preparation time, the end result is a healthier, more flavorful, and highly customizable dish. While store-bought options provide convenience, making cream of mushroom soup from scratch ensures better quality and a fresher, more natural taste.

Top 3 Store-Bought Cream of Mushroom Soups (Ranked)

For those who prefer convenience, store-bought cream of mushroom soup is a quick and versatile option. However, not all brands offer the same level of flavor, texture, and ingredient quality. Below is a ranking of the top three store-bought cream of mushroom soups, based on taste, consistency, and ingredient transparency.

1. Campbell’s Cream of Mushroom Soup

Flavor: Classic, rich, and slightly salty with a familiar umami taste
Texture: Smooth but slightly gelatinous due to thickening agents
Ingredients: Contains mushroom puree, vegetable oil, wheat flour, and modified food starch

Campbell’s is the most well-known and widely used cream of mushroom soup. It has a strong umami flavor and a thick, creamy consistency, making it a favorite for casseroles and sauces. However, it contains high sodium levels (870mg per serving) and preservatives like monosodium glutamate (MSG), which may not be ideal for health-conscious consumers.

2. Pacific Foods Organic Cream of Mushroom Soup

Flavor: Earthy and natural with a mild, well-balanced taste
Texture: Thicker than Campbell’s, with a more authentic mushroom consistency
Ingredients: Made with organic mushrooms, vegetable broth, butter, and garlic

Pacific Foods offers an organic alternative with fewer preservatives and a more natural flavor. The texture is richer due to the use of real mushrooms rather than mushroom puree, making it a better standalone soup option. It is also lower in sodium (530mg per serving) compared to traditional canned options.

3. Amy’s Organic Cream of Mushroom Soup

Flavor: Mildly seasoned, slightly nutty, and less salty than other brands
Texture: Smooth and creamy but slightly thinner than Campbell’s
Ingredients: Features organic mushrooms, onions, rice flour, and sunflower oil

Amy’s Organic Cream of Mushroom Soup is a great choice for those with dietary restrictions, as it is gluten-free and made with non-GMO ingredients. It is lower in sodium than Campbell’s but has a thinner consistency, making it better suited as a soup rather than a casserole base.

For a classic, thick option, Campbell’s remains the best for recipes, while Pacific Foods and Amy’s provide healthier, organic alternatives with fewer additives and a fresher mushroom taste.

Common Mistakes & How to Fix Them

Even though cream of mushroom soup is a simple dish, a few common mistakes can affect its texture, flavor, and overall quality. Here’s how to fix them.

Mistake: Soup is Too Thin

Solution: Use more flour or a slurry

• If the soup turns out too watery, it likely needs a better thickening agent.
• Add a roux (equal parts flour and butter cooked together) at the beginning of the cooking process.
• Alternatively, mix cornstarch or arrowroot powder with cold water to create a slurry and stir it in while simmering.

Mistake: Mushrooms Are Rubbery

Solution: Sauté them properly

• Mushrooms can become chewy and rubbery if they release too much water during cooking.
• To prevent this, sauté mushrooms over medium-high heat with butter or oil before adding liquids.
• Avoid overcrowding the pan, as this allows them to brown properly rather than steam.

Mistake: Soup is Bland

Solution: Add more seasonings and umami boosters

• Mushrooms have natural umami, but extra ingredients can enhance depth.
• Use garlic, onion, thyme, and a splash of soy sauce or Worcestershire sauce.
• A touch of white wine, balsamic vinegar, or Parmesan cheese can also add richness.

By avoiding these mistakes, you can achieve a perfectly creamy, flavorful soup every time.

FAQs: People Also Ask Section

What makes cream of mushroom soup taste better?

Enhancing the flavor of cream of mushroom soup is easy with a few simple additions. Sautéing fresh mushrooms, garlic, and onions before adding the base can intensify the umami depth. Adding a splash of white wine, sherry, or balsamic vinegar helps balance the richness with acidity. For creaminess, use high-quality dairy like heavy cream instead of milk. Seasoning with thyme, rosemary, black pepper, or a pinch of nutmeg further elevates the taste.

What to do with a can of cream of mushroom soup?

Canned cream of mushroom soup is incredibly versatile. It can be used as a soup base, casserole binder, or a sauce for meats and pasta. Popular dishes include green bean casserole, chicken and rice bake, beef stroganoff, and tuna noodle casserole. It also works well as a gravy for mashed potatoes or pork chops.

What are the ingredients in cream of mushroom soup?

Traditional cream of mushroom soup contains mushrooms, broth (chicken, beef, or vegetable), onions, garlic, cream or milk, butter, flour, and seasonings. Store-bought versions may also include preservatives, stabilizers, and thickening agents like cornstarch or modified food starch.

Do you add milk to cream of mushroom soup?

If using condensed cream of mushroom soup, it is typically diluted with water or milk to reach a soup-like consistency. Adding milk creates a creamier texture, while water results in a lighter, brothier soup. Some people substitute half-and-half or heavy cream for extra richness.

How to doctor up Campbell’s cream of mushroom soup?

To improve the taste of canned cream of mushroom soup, sauté fresh mushrooms, onions, and garlic before adding the soup. A dash of black pepper, smoked paprika, Worcestershire sauce, or soy sauce enhances the depth. For extra creaminess, stir in sour cream, Greek yogurt, or a bit of Parmesan cheese.

What spices do you put in cream of mushroom soup?

Common seasonings include salt, black pepper, garlic powder, onion powder, thyme, and parsley. To add more depth, smoked paprika, white pepper, nutmeg, or cayenne pepper can bring a unique twist to the flavor.

Can you eat canned cream of mushroom soup by itself?

Yes, canned cream of mushroom soup can be eaten straight from the can after heating, but it is often too thick and salty. Diluting it with milk or broth improves its texture and taste.

How do you dress up canned cream of mushroom soup?

To enhance canned soup, stir in sautéed mushrooms, caramelized onions, fresh herbs, and a splash of cream. Adding toasted croutons, shredded cheese, or crispy bacon bits on top creates more texture and flavor.

How to make canned cream soup better?

Improving canned cream soup involves adding fresh ingredients, adjusting seasoning, and balancing texture. Stirring in butter, cream, lemon juice, or grated cheese creates a richer taste. Blending in extra mushrooms, roasted garlic, or caramelized shallots makes the soup taste homemade.

Conclusion & Final Thoughts

Cream of mushroom soup has remained a pantry staple for decades due to its versatility, rich umami flavor, and creamy texture. Whether enjoyed on its own, used as a base for casseroles, or incorporated into sauces and gravies, this soup adds depth and comfort to a variety of dishes. Its ability to enhance flavors and create creamy consistency makes it a key ingredient in many classic recipes.

While store-bought versions offer convenience, making homemade cream of mushroom soup allows for better control over ingredients, flavor, and nutrition. By using fresh mushrooms, high-quality dairy or dairy alternatives, and natural seasonings, homemade soup delivers a more robust and satisfying taste without excess sodium or preservatives.

For the best experience, cream of mushroom soup can be paired with crusty bread, croutons, or a side salad. It also works wonderfully as a base for dishes like green bean casserole, chicken and rice bake, and beef stroganoff. To store leftovers, keep the soup in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months for future use.

Making cream of mushroom soup from scratch is a rewarding and delicious process, providing a healthier, fresher alternative to canned options while maintaining its timeless appeal in home cooking.

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