Condensed mushroom soup is a pantry staple, perfect for quick weeknight meals or as a base for more elaborate recipes. While canned versions are readily available, homemade condensed mushroom soup offers a superior depth of flavor and allows you to control the ingredients. This recipe provides a delicious and versatile base you can customize to your liking.
What Makes This Condensed Mushroom Soup Recipe Special?
This recipe focuses on building a rich, umami flavor profile using both fresh and dried mushrooms. We’ll achieve the desired condensed consistency without relying on excessive thickening agents, resulting in a smoother, more refined soup. Unlike many recipes that rely heavily on cream, this version balances creaminess with the natural earthiness of the mushrooms.
Ingredients:
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 4 ounces dried porcini mushrooms, finely chopped (soaked in 1 cup hot water for 30 minutes, reserving the soaking liquid)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 2 tablespoons dry sherry (optional, but adds depth of flavor)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
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Sauté the Mushrooms and Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cremini and porcini mushrooms and sauté until softened and browned, about 8-10 minutes. Add the onion and garlic and cook until softened, about 5 minutes more.
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Make a Roux: Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the soup.
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Simmer the Soup: Gradually whisk in the chicken broth (or vegetable broth), reserved porcini soaking liquid, sherry (if using), thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
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Stir in the Cream: Stir in the heavy cream and heat through. Do not boil.
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Blend (Optional): For a smoother soup, you can use an immersion blender to partially or fully blend the soup to your desired consistency.
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Serve: Garnish with fresh parsley and serve hot.
How to Make it Thicker or Thinner:
- Thicker: If you prefer a thicker soup, simmer uncovered for a longer period to reduce the liquid. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end.
- Thinner: If the soup is too thick, simply add a little more broth or water until you reach your desired consistency.
Can I Use Different Types of Mushrooms?
Absolutely! Feel free to experiment with other mushrooms like shiitake, oyster, or button mushrooms. The combination of fresh and dried mushrooms provides the best flavor depth, but you can use all fresh or all dried if desired. Just adjust the cooking time accordingly.
How Long Does Homemade Condensed Mushroom Soup Last?
Homemade condensed mushroom soup will last for 3-4 days in the refrigerator when stored properly in an airtight container. You can also freeze it for up to 3 months.
How to Use Your Homemade Condensed Mushroom Soup:
This versatile soup is a fantastic base for many dishes. Use it as:
- A base for creamy mushroom pasta
- A filling for stuffed chicken breasts or vegetables
- An ingredient in casseroles or gratins
- A flavorful addition to sauces and gravies
This recipe provides a delicious and versatile base for a variety of dishes. Enjoy experimenting with different flavors and applications!
