Quick Cream of Mushroom Soup

Quick Cream of Mushroom Soup Tips

How do you thicken cream of mushroom soup?

In this cream of mushroom soup recipe, we use flour to thicken the soup, but there are plenty of handy ways to thicken soups and sauces. For gluten-free options, you could use cornstarch or arrowroot. They’ll also keep your sauce clear and cloud-free. 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 and pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated, and the sauce starts to thicken.

Can you eat cream of mushroom soup by itself?

You can eat this cream of mushroom soup by itself, with a crusty roll, or use it as a base for other delicious dishes that start with cream of mushroom soup.

Can homemade cream of mushroom soup be frozen?

We don’t recommend freezing most dairy-based soups, like this cream of mushroom soup, as they can taste—and look—grainy once reheated.

Research contributed by Catherine Ward, Taste of Home Culinary Assistant