Campbell Soup Cream Of Mushroom Recipe

When we think of comfort food, many of us immediately picture warm, hearty soups. One of the most iconic and versatile soups to grace our kitchens is Campbell’s Cream of Mushroom Soup. For decades, it’s been a go-to for everything from an easy weeknight meal to the secret ingredient in countless casserole dishes. While the canned version has earned its place in pantries across the world, there’s something uniquely satisfying about making this classic soup from scratch. It’s rich, creamy, and full of earthy mushroom flavor, offering a warm embrace for any occasion.

Whether you’re a novice cook or an experienced home chef, crafting your own cream of mushroom soup is not only easy but also a great way to elevate your cooking skills and enhance your meals. In this guide, we’ll walk through a simple yet flavorful homemade recipe that mirrors Campbell’s signature dish, offering you all the comfort of the original, but with a homemade touch. Plus, we’ll dive into tips, ingredient breakdowns, and a few variations that will take your soup game to the next level.

Campbell Soup Cream Of Mushroom Recipe

This recipe is a great way to create a creamy, rich, and comforting soup. It’s perfect on its own or can be used as a base for other dishes, such as casseroles, pot pies, or sauces. The key to a great homemade cream of mushroom soup lies in balancing the umami flavor of mushrooms with the creamy, velvety texture of the soup. Here’s a recipe that’s easy to follow and packed with flavor:

Ingredients Needed

Before you get started, make sure you have the following ingredients at your fingertips:

• Fresh Mushrooms (about 2 cups, chopped)

  • White button mushrooms or cremini mushrooms are the most common choices, but feel free to experiment with other varieties like shiitake for a deeper flavor.

• Butter (2 tablespoons)

  • Butter adds richness to the soup and helps sauté the mushrooms, releasing their natural flavors.

• Onion (1 small, finely chopped)

  • Adds depth and sweetness to the soup, complementing the earthy taste of the mushrooms.

• Garlic (2 cloves, minced)

  • Fresh garlic brings a bit of a kick and enhances the overall flavor profile.

• All-purpose Flour (3 tablespoons)

  • This is the thickening agent that will give your soup its creamy texture.

• Chicken Broth or Vegetable Broth (2 cups)

  • The base liquid for the soup. If you prefer a vegetarian option, go with vegetable broth. Chicken broth adds a more savory, hearty flavor.

• Heavy Cream (1 cup)

  • The key to making the soup rich and velvety. You can substitute with half-and-half or whole milk for a lighter version, but the cream is what gives it that signature thickness.

• Salt and Pepper (to taste)

  • Seasoning to bring all the flavors together.

• Fresh Thyme (1 sprig)

  • A small touch of fresh thyme adds aromatic herbs, though you can substitute with dried thyme if you don’t have fresh on hand.

Cooking Instructions

Now that you have your ingredients ready, let’s get cooking! Follow these easy steps for a delicious homemade cream of mushroom soup:

1. Sauté The Mushrooms

   Heat 1 tablespoon of butter in a large pot over medium heat. Add the chopped mushrooms and a pinch of salt. Sauté for about 5-7 minutes until the mushrooms are browned and have released most of their moisture. Stir occasionally to ensure even cooking.

2. Add The Aromatics

   Add the chopped onion and minced garlic to the mushrooms. Continue sautéing for another 3 minutes until the onion becomes soft and translucent.

3. Create The Roux

   Push the mushrooms and onions to one side of the pot. In the empty space, melt the remaining 1 tablespoon of butter. Once melted, sprinkle the flour over the butter and stir it in, creating a paste. Let it cook for about 2 minutes to get rid of the raw flour taste, but don’t let it brown.

4. Incorporate The Broth

   Slowly add the chicken or vegetable broth to the roux, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken for about 5 minutes.

5. Add The Cream

   Once the soup has thickened, reduce the heat to low and stir in the heavy cream. Let the soup simmer for an additional 5 minutes, allowing all the flavors to meld together.

6. Season And Serve

   Add salt and pepper to taste, and throw in the sprig of fresh thyme for an extra layer of flavor. Stir well and remove the thyme before serving.

Ingredient Insights

Let’s take a closer look at some of the key ingredients that make this soup so satisfying:

• Mushrooms: The earthy flavor of mushrooms is central to this recipe. They’re not just a tasty addition; they also provide a hearty texture that makes this soup feel like a meal. Mushrooms are also packed with nutrients like antioxidants, fiber, and important vitamins.
• Butter and Cream: These two ingredients are the heart of the soup’s creamy texture. Butter adds richness and flavor, while cream gives it a smooth, velvety consistency. If you’re looking to reduce calories, you can use less cream or substitute with half-and-half, but this will alter the richness.
• Flour: Flour is the thickening agent that helps give the soup its creamy body. You could try substituting it with cornstarch or arrowroot powder for a gluten-free version, but flour is traditionally used for this kind of soup.

Expert Tips

• Don’t Skimp on the Mushrooms: For a full-bodied mushroom flavor, use plenty of mushrooms. The more mushrooms you add, the richer the soup will be. If you want an even deeper flavor, consider mixing in some dried mushrooms like porcini.
• Slow and Steady with the Roux: When making the roux (flour and butter mixture), don’t rush it. Allow the flour to cook in the butter for at least 2 minutes to remove the raw taste. If you skip this step, your soup may have a slightly floury flavor.
• Use Fresh Herbs: Fresh thyme is a great herb to bring out the savory notes of the soup. If you don’t have thyme, rosemary or sage can also work well. Just make sure to use them sparingly.
• Blend for a Smooth Texture: If you prefer a silky smooth soup, you can blend the soup once it’s finished cooking. Use an immersion blender or transfer it to a regular blender and blend until smooth. If you like some texture, feel free to leave it as is.

Recipe Variations

While the classic cream of mushroom soup is delicious on its own, you can easily tweak it to suit your tastes or dietary needs:

• Vegan Cream of Mushroom Soup: Replace the butter with olive oil and the heavy cream with coconut milk or a dairy-free alternative. Use vegetable broth to keep it entirely plant-based.
• Cheesy Mushroom Soup: For a cheesy twist, add shredded cheddar or Parmesan cheese during the final stages of cooking. Stir it in until it melts, creating an extra creamy and savory soup.
• Add Protein: Make the soup a more filling meal by adding cooked chicken, turkey, or even bacon. Chopped cooked sausage or tofu also works well for an extra protein boost.
• Mushroom Medley: Instead of just using white button mushrooms, go for a blend of different mushrooms, like cremini, shiitake, and oyster mushrooms, for a more complex flavor profile.

Final Words

Homemade cream of mushroom soup is a comforting dish that never goes out of style. Whether you enjoy it as a standalone soup or use it as a base for casseroles and sauces, making it from scratch will always feel like a step up from the canned version. With just a few simple ingredients, you can create something truly delicious and full of flavor.