Like magic, it’s creamy without a lot of cream.
Cream of mushroom soup has been a favorite of mine as long as I can remember.
Of course when we were growing up it was Campbell’s and it came in a can.
Elise Bauer
Many people add a dash of sherry or nutmeg to mushroom soup.
Either will do, though I think cremini (young portobello mushrooms) are a little tastier.
We also recommend adding a handful of fresh shiitake mushrooms to the soup.
Elise Bauer
Here are a few:
Is This Like Canned Condensed Cream of Mushroom Soup?
Condensed cream of mushroom soup is quite a bit thicker than this soup.
We don’t recommend using it as a substitution.
Elise Bauer
If you’d like to freeze this soup, don’t add the cream.
Wait until it’s defrosted, heated, and ready to serve to whisk in the cream.
Love Mushrooms?
Elise Bauer
Wait until it’s defrosted, heated, and ready to serve to whisk in the cream.
When the oil is hot, swirl in the butter.
Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter.
Elise Bauer
Reduce heat to medium.
Add the salt, dried tarragon, and the stock to the pot.
Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes.
Elise Bauer
Using an immersion blender or working in batches with a standing blender, puree the soup until smooth.
Then return to the pot.
Whisk the cream into the soup and add the black pepper.
Elise Bauer
Adjust salt and pepper to taste.
Stir in the reserved cooked mushrooms.
