If you’re looking for ways to spice up your canned cream of mushroom soup, you’ve come to the right place. You can use herbs and spices, as well as chicken or cooked meat. The possibilities are many. You’ll soon have a tasty semi-homemade cream of mushroom soup. There are serval thing which you can add into a can of cream of mushroom soup. Among them are:
Canned Cream of Mushroom Soup is a convenient base for many recipes, and you can enhance its flavor by adding herbs and spices. Here’s a list of herbs and seasonings you can consider adding to elevate the taste of your soup:
Thyme: Thyme’s earthy and slightly floral flavor pairs well with mushrooms and can add depth to the soup.
Parsley: Fresh chopped parsley can provide a bright, fresh flavor and a pop of green color.
Chives: Chopped chives add a mild onion flavor and a nice visual element to the soup.
Rosemary: Use sparingly, as rosemary can be potent. It complements the mushroom’s earthy taste with its piney aroma.
Tarragon: This herb has a hint of anise flavor that can bring a unique twist to your mushroom soup.
Sage: Sage has a savory, slightly peppery flavor that pairs nicely with mushrooms and can give your soup a warm, cozy taste.
Dill: Dill’s fresh and slightly tangy flavor can add a refreshing note to the soup.
Bay leaves: A whole bay leaf can infuse your soup with a subtle herbal aroma. Just remember to remove it before serving.
Oregano: This herb can provide a Mediterranean twist to your mushroom soup with its robust and slightly zesty flavor.
Marjoram: With a mild and sweet taste, marjoram can complement the soup’s creaminess.
Canned cream of mushroom soup is a convenient base for many recipes, and you can enhance its flavor by adding various spices and seasonings. Here’s a list of some of the best spices and herbs to consider adding to your canned cream of mushroom soup to give it extra depth and deliciousness:
Garlic Powder: Garlic adds a savory note that pairs well with mushrooms. Use it sparingly to avoid overpowering the soup.
Onion Powder: Onion powder can provide a subtle sweetness and depth of flavor.
Paprika: Sweet or smoked paprika can add a hint of smokiness and color to your soup.
Black Pepper: Freshly ground black pepper is always a great addition for a touch of heat and complexity.
Celery Salt: For a mild celery flavor and a hint of saltiness, use celery salt sparingly.
Celery seed: A pinch of celery seed can enhance the overall flavor profile and add a hint of celery flavor.
White Wine or Sherry: A splash of white wine or dry sherry can add complexity and depth of flavor. Simmer it to cook off the alcohol.
Worcestershire Sauce: A few dashes of Worcestershire sauce can enhance the umami and depth of the soup.
Lemon Zest: A little lemon zest can add a zesty and fresh element. Be cautious not to overdo it.
Red Pepper Flakes: If you like some heat, red pepper flakes can add a spicy kick.
Adding cheese to canned cream of mushroom soup can create a creamy and indulgent flavor. Here’s a list of some of the best cheeses to consider adding to enhance the taste of your soup:
Cream Cheese: Cream cheese is a fantastic choice for a velvety, creamy texture and a mild tangy flavor.
Cheddar Cheese: Sharp cheddar can provide a rich and slightly tangy taste, while mild cheddar offers a milder, creamy flavor.
Gruyère: Gruyère cheese has a nutty, slightly sweet flavor that can add depth to your soup.
Swiss Cheese: Swiss cheese is known for its mild, slightly nutty taste and smooth melting properties.
Grated Parmesan or Romano Cheese: A small amount of grated Parmesan or Romano cheese can bring a cheesy richness to your soup.
Fontina: Fontina cheese has a creamy, buttery texture and a mild, nutty flavor that complements mushroom soup well.
Monterey Jack: Monterey Jack cheese is known for its smooth melting qualities and mild taste.
Brie: Brie cheese has a soft and creamy texture with a mild, buttery flavor that pairs well with mushrooms.
Blue Cheese: For a more intense and tangy flavor, crumbled blue cheese can be a bold addition.
Mozzarella: Fresh mozzarella can provide a gooey, melty texture, while part-skim mozzarella is a milder choice for creaminess.
Gouda: Gouda cheese offers a creamy, slightly sweet and nutty flavor that can add depth to your soup.
Provolone: Provolone cheese has a mild and slightly smoky taste, making it a good complement to mushroom soup.
When adding cheese to your canned cream of mushroom soup, stir in small amounts, allow it to melt, and incorporate fully before adding more. It’s essential to heat the soup at a lower temperature and stir continuously to prevent the cheese from scorching or clumping.
Cooked meat or chicken
Adding cooked meat or chicken to canned cream of mushroom soup can turn it into a heartier and more substantial meal. Here’s a list of some of the best-cooked meats and chicken options to consider adding to enhance the flavor and texture of your soup:
Cooked Chicken: Shredded or diced cooked chicken, such as roasted or grilled chicken breast or thigh meat, is a classic choice. It adds protein and a mild, complementary flavor to the mushroom soup.
Ground Beef: Browned and drained ground beef can add a rich, meaty depth to your soup. Season it with salt, pepper, and other spices before adding it to the soup.
Ground Turkey: Similarly, ground turkey is a leaner option and can be used in place of ground beef for a lighter soup.
Cooked Sausage: Sliced or crumbled cooked sausage, such as Italian sausage or breakfast sausage, can bring a savory and flavorful kick to your soup.
Ham: Diced cooked ham or leftover ham can provide a salty, smoky flavor that pairs well with mushrooms.
Bacon: Crispy, crumbled bacon can add a smoky, savory crunch to your mushroom soup. Use it as a garnish.
Meatballs: Sliced or small meatballs, whether beef, turkey, or pork, can add a hearty and satisfying element to the soup.
Cooked Pork: Pulled pork or diced cooked pork, such as pork loin or pork chops, can add a sweet and tender component to your soup.
Cooked Turkey: Shredded or diced cooked turkey, especially leftovers from a holiday meal, can be a delicious addition.
Rotisserie Chicken: The meat from a store-bought rotisserie chicken is a convenient and flavorful option to add to your soup.
Onions or shallots
Onions or shallots can add a savory and aromatic dimension to the canned cream of mushroom soup. Here’s a list of some of the best options to consider adding to your soup:
Yellow Onions: Yellow onions are versatile and provide a balanced, slightly sweet, and savory flavor. They’re a good choice for adding depth to your mushroom soup.
White Onions: White onions have a milder flavor compared to yellow onions, making them suitable for those who prefer a subtler onion presence.
Red Onions: Red onions have a sweet and slightly tangy flavor. They can add a pop of color and a mild oniony taste to your soup.
Sweet Onions: Varieties like Vidalia or Walla Walla sweet onions have a very mild and sweet flavor, making them a good choice for those who want a hint of sweetness in their soup.
Shallots: Shallots are smaller, more delicate onions with a subtle, refined flavor that pairs well with mushrooms without overpowering them.
Leeks: Leeks have a mild, sweet flavor and a slightly onion-like taste. They add a gentle onion note to your soup and work well with mushrooms.
Scallions (Green Onions): Scallions can add a fresh, mild onion flavor and a pop of color when used as a garnish.
To prepare onions or shallots for your canned cream of mushroom soup, finely chop or slice them and sauté them in a bit of butter or oil until they become soft and translucent. This step will help develop their sweetness and flavor. Once they’re sautéed, add them to the soup and simmer for a few minutes to allow the flavors to meld.
Adding fresh mushrooms to the canned cream of mushroom soup can enhance its texture and flavor. Here’s a list of some of the best fresh mushrooms to consider adding:
White Button Mushrooms: These are the most common and widely available mushrooms. They have a mild, earthy flavor and a slightly meaty texture, making them a classic choice for mushroom soup.
Cremini Mushrooms: Cremini mushrooms are closely related to white button mushrooms but have a deeper, richer flavor and a firmer texture. They can add more complexity to your soup.
Portobello Mushrooms: Portobello mushrooms are larger and have a robust, meaty texture. They provide a hearty and earthy flavor to your soup.
Shiitake Mushrooms: Shiitake mushrooms have a distinct umami flavor and a firmer texture. They can add a more intense and savory dimension to your soup.
Oyster Mushrooms: Oyster mushrooms have a delicate, slightly sweet flavor and a tender texture. They can contribute a light and subtle taste to your soup.
Chanterelle Mushrooms: Chanterelle mushrooms are known for their apricot-like aroma and a fruity, nutty flavor. They are a gourmet option to elevate your soup.
Porcini Mushrooms: Dried and reconstituted porcini mushrooms can be added for a deep, rich, and earthy flavor. They are particularly suitable for creating a complex mushroom soup.
Maitake Mushrooms: Maitake mushrooms, also known as hen of the woods, have a rich, earthy flavor and a slightly crisp texture. They can add depth and substance to your soup.
When using fresh mushrooms, clean and slice them before adding them to your canned cream of mushroom soup. You can sauté the mushrooms in a bit of butter or oil until they are browned and tender before incorporating them into the soup. This step will help intensify the mushroom flavor and improve their texture.
Adding canned beans to cream of mushroom soup can create a heartier and more filling dish. Here’s a list of some of the best canned beans to consider adding to your soup:
White Cannellini Beans: Cannellini beans have a creamy texture and a mild, nutty flavor that pairs well with the creaminess of the mushroom soup.
Great Northern Beans: Great Northern beans are similar to cannellini beans, with a mild flavor and a creamy texture that can add substance to the soup.
Navy Beans: Navy beans have a delicate flavor and a smooth texture, making them a good addition to mushroom soup without overpowering the taste.
Kidney Beans: Red kidney beans can add a meaty texture and a slightly nutty flavor to your soup. They are a good choice if you want a heartier option.
Black Beans: Black beans can provide a contrast in color and a slightly earthy, sweet taste to your mushroom soup.
Pinto Beans: Pinto beans have a creamy texture and a mild flavor, making them a versatile choice for adding substance to the soup.
Garbanzo Beans (Chickpeas): Garbanzo beans have a nutty and slightly earthy flavor, and their firm texture can add a pleasant bite to the soup.
Before adding canned beans to your cream of mushroom soup, rinse and drain them to remove excess sodium and starch.
Adding grains to the canned cream of mushroom soup can make it more filling and substantial. Here’s a list of some of the best grains to consider adding to your soup:
Rice: White rice or brown rice works well and provides a neutral base. It absorbs the creamy soup and adds texture.
Barley: Pearl barley or hulled barley can provide a chewy texture and a slightly nutty flavor, adding heartiness to the soup.
Quinoa: Quinoa is a protein-rich and gluten-free option that can add a nutty flavor and a pleasant crunch.
Farro: Farro is an ancient grain with a chewy texture and a subtle nuttiness that pairs well with the creamy soup.
Couscous: Couscous is a quick-cooking grain that can add a light, fluffy texture to your soup.
Wild Rice: Wild rice has a distinctive earthy flavor and a slightly chewy texture that complements the soup’s creaminess.
Bulgur: Bulgur is a quick-cooking grain with a hearty, chewy texture and a mild, nutty flavor.
When adding grains to your canned cream of mushroom soup, cook them separately and then combine them with the soup when serving. This prevents the grains from becoming overcooked and mushy. Adjust the grain-to-soup ratio to achieve your desired level of thickness and heartiness.
Adding potatoes to canned cream of mushroom soup can make it heartier and more filling. Here’s a list of the best types of potatoes to consider adding to your soup:
Yukon Gold Potatoes: Yukon Gold potatoes have a creamy, buttery texture and a slightly sweet flavor. They hold their shape well when cooked, making them an excellent choice for adding to soup.
Red Potatoes: Red potatoes have thin skins and a waxy texture that holds up nicely in soups. They add a pop of color and a mild, earthy flavor.
Russet Potatoes: Russet potatoes are starchy and can break down a bit when cooked, making them suitable for thickening the soup. They provide a fluffy texture and absorb the creamy base.
Fingerling Potatoes: Fingerling potatoes are small and slender, with a waxy texture. They add a rustic and slightly nutty flavor to the soup.
Baby Potatoes: Small baby potatoes can be a convenient choice for a creamy mushroom soup. They come in various varieties, such as baby red, yellow, or mixed potatoes.
Before adding potatoes to your canned cream of mushroom soup, peel and dice them into small, bite-sized pieces for even cooking. Simmer them in the soup until they are tender and contribute to the overall thickness of the soup. Potatoes can add substance and a comforting, earthy flavor to your soup.
Adding pasta to canned cream of mushroom soup can give it a delightful, comforting twist. Here’s a list of some of the best pasta options to consider adding to your soup:
Small Shells: Small shell-shaped pasta is a classic choice for cream-based soups. It provides a satisfying bite and captures the creamy sauce nicely.
Orzo: Orzo is a small, rice-shaped pasta that works well in cream of mushroom soup, providing a delicate texture and enhancing the overall creaminess.
Ditalini: Ditalini pasta, with its short, tube-like shape, adds a pleasant chewiness to the soup. It’s a great option for those who like a bit of substance in their soup.
Small Macaroni: Tiny macaroni or elbow pasta can be a fun and nostalgic addition, creating a creamy and comforting dish.
Mini Penne: Mini penne pasta, with its small, tubular shape, is another option that holds the creamy sauce well and offers a satisfying texture.
Rotini: Rotini is a spiral-shaped pasta that can add a whimsical twist to your cream of mushroom soup.
Farfalle (Bowtie): Bowtie pasta is a unique choice that can create an interesting texture and appearance in the soup.
Egg Noodles: Wide egg noodles can provide a comforting, homey feel to your mushroom soup, similar to chicken noodle soup.
When adding pasta to your canned cream of mushroom soup, it’s essential to cook the pasta separately and then combine it with the soup when serving. This prevents the pasta from becoming overly mushy or overcooked. Adjust the pasta-to-soup ratio to suit your preference for thickness and heartiness.
Using chicken broth in canned cream of mushroom soup is a common practice and can enhance the flavor and overall profile of the soup. Here’s how you can incorporate chicken broth into canned cream of mushroom soup:
Mixing Consistency: Start by opening the can of cream of mushroom soup and pouring it into a saucepan or a microwave-safe bowl. If the soup is too thick for your liking, you can add chicken broth to reach your desired consistency.
Flavor Enhancement: Chicken broth adds a savory and meaty depth to the soup, complementing the earthy flavor of mushrooms. The combination can create a more balanced and complex taste.
Dilution: Adding chicken broth can dilute the soup’s flavor somewhat, so you may need to adjust the seasoning. Taste the soup after adding the broth and season with salt, pepper, or any other preferred seasonings to taste.
Keep in mind that the amount of chicken broth you add will depend on how thick or creamy you want your soup. It’s best to use unsalted or minimally salted chicken broth and add it gradually and taste as you go to achieve the desired consistency and flavor.