After trying this recipe, I’m embarrassed to have condensed cream of mushroom soup in my pantry. Although condensed soup is a great convenience, the flavor is nothing compared to making it fresh. I’ve always been a little intimidated by using a blender for soup-making. This changed my opinion - and I didn’t even have to work on perfecting it
I know this is starting to look like a broken (record) food blog. Bear with me - I hope I won’t have to live on soup forever. But it’s been my best friend these past 3 weeks - and I’ve learned a lot in the process.
I’ve been using a new blender so I can actually eat something (more than yogurt) - and it’s opened a big new world of things to try. If you love cream of mushroom soup from a can in your storage - this is much better, and almost as fast.
I wish I had had twice the amount of mushrooms - but my tiny 8-oz container really was enough to give it great flavor & texture. Next time I’m going to try doubling the mushrooms - just for fun.
The nice thing about this is that I KNEW what all those ingredients were. And I could control what additives (or lack thereof) there were. I could have used homemade chicken broth, but opted for powdered bouillon for convenience. I must admit, that it was a little salty - so you may want to use low-sodium broth if you’re not making your own.
I kept out a few of the whole mushrooms to add at the last minute to “pulse” so there would be a little texture. Even a slight pulse pulverized them - so take care in the last step - you can’t put them back together if you go too far.
This soup warms up beautifully, and it fills me on a cold day. Add a few croutons, or even a bit of grated or crumbled cheese just for fun.
|(You're right... mushroom soup is not very photogenic, but the deep rich flavor gets me every time)|
For the full recipe with photos, go to: