Creamy Mushroom Barley Soup Recipe - Pumpkin 'N Spice (2024)

FAQs

What makes cream of mushroom soup taste better? ›

Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

Cream of Mushroom Soup Tips

You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry, then pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce starts to thicken.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

Add flour or cornflour

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. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Enhance the earthy richness of the mushrooms with a dash of paprika or cumin, infusing the soup with a subtle smokiness and depth. For a touch of warmth and complexity, experiment with ground nutmeg or cloves, adding a hint of spice that complements the creamy texture beautifully, bringing out the flavors of fall.

Milk – We usually have 2% on hand, so that's what we use. Any variety should be fine, though the soup will be creamier with higher fat milks. Almond, oat, and coconut milk will also work though the flavor will change a bit. It won't be noticeable in a casserole, though.

The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Can you put milk in soup instead of cream? ›

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.

Avoid Curdling by following these simple steps:

Heat the dairy separately (do not boil) and slowly add to the soup base stirring constantly. Avoid boiling. Use full fat, cream, half and half or whole milk is best.

The Sugar Pie Pumpkin is often considered the crème de la crème of cooking pumpkins. Its deep orange flesh is sweet, smooth, and creamy, making it perfect for pies, soups, and purees. This culinary gem pairs beautifully with warm spices like cinnamon, nutmeg, and cloves, creating irresistible autumnal flavors.

An easy way to thicken pumpkin soup without changing the recipe is to simmer it in a pot with the lid off for about thirty minutes. This will let some of the liquid evaporate and will help the soup thicken.

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

ETA: Just double checked my recipe and I also add half a cup of water to the soup/meat filling so it's not quite so thick. Sauté some minced onion, add the soup with a little milk to thin it out and simmer. Add one can of drained tuna and a dash of celery seed, dill weed and cracked pepper.

Try balsamic vinegar, butter or olive oil, lots of fresh garlic, and some fresh herbs. Score the tops of the mushrooms to help them shed more liquid. Let the mushrooms soak in the marinade for about 10 minutes and up to 45 minutes prior to grilling on a 450° grill. Cook them for about 12 to 15 minutes and then serve.

If your mushroom soup tastes bland, it could be due to several reasons: Quality of Mushrooms: Fresh, high-quality mushrooms, especially wild varieties, tend to have a more pronounced flavor. Older mushrooms or ones that aren't as fresh might lack flavor.

Normally cream of mushroom soup is very bland and lacks any taste or texture with a distinct lack of mushrooms. The secret is in the mushrooms. Try some oyster, portabello or sh*taki mushrooms. These will add great flavour and taste to the soup.