The Campbell’s Soup company has not made that much money off me this year. I’ve been really enjoying making stocks and the comforting soups that directly benefit from this effort.
There are some good quality stocks for sale out there and even the boullion cubes can come in handy but a soup made with homemade stock just can’t be beat.
Today, I have a soup for you that tastes like it was simmered all day, it could be served for a guests but, it can be made with ease on a weeknight.
This soup’s inspiration comes courtesy of Jacques Pepin and the original recipe can be found in his book, The Short-Cut Cook.
I’ve tweaked his recipe but the same rich, creamy soup will still satisfy your hungry mouths.
What makes this soup different is that I’ve avoided using cream and the thickener here is cornmeal. I used evaporated milk which is less fattening and it has all the good properties of cream and the cornmeal thickens the soup fast.
The last point I’d like to make is please use fresh mushrooms. White button mushrooms are easily cultivated all year ’round, they are affordable and they’re simply delicious. If you have fancier tastes (and budget) then by all means use a more fancy mushroom in your soup.
Cream of Mushroom Soup
2 Tbsp. unsalted butter
1 1/2 cups cleaned & sliced button mushrooms
1 medium onion (about 1 cup) diced
1 clove of garlic, minced
6 cups of chicken (or veggie) stock
1/3 cup cornmeal
1 cup evaporated milk
1 tsp. fresh thyme
2 bay leaves
salt and pepper to taste
- Heat the butter in a large pot and when it’s melted, add your onions and mushrooms and cook over medium heat for 5 minutes (with the cover on).
- Take the cover off and simmer for another 5 minutes for liquid from the mushrooms to cook off. Using a slotted spoon, remove half of the mushroom mixture and reserve.
- Add your bay leaves, garlic and cornmeal and stir for a few minutes or until you have a thick paste.
- Add your stock and thyme and bring to a boil. Reduce to a simmer and and cover just ajar for 30 minutes.
- Remove from the heat and remove your bay leaves. Using a handheld food processor, puree your soup thoroughly.
- Add as much evaporated milk as desired. Add your reserved mushrooms and adjust seasoning with salt and pepper.
- Serve immediately.
Yum! I love mushrooms! I have some in the fridge that I wasn’t sure what to do with along with some homemade chicken stock. I think I have a plan. Thanks!
I’ve never heard of using cornmeal as a thickener, but what a great idea! I do like to use evap. milk in some of my soups. Mushrooms are a fave of mine so this looks terrific.
My husband is up in your neck of the woods this week on business. Thankfully, your country is so nice that they let him in with his birth cert. & DL because he couldn’t locate his passport!
This soup looks delicious and I’ll bet it’s less than half the sodium of a Campbell’s soup too.
This sounds very good — a soup my brother ate nearly weekly when we were growing up. And you can’t go wrong with Jacques Pepin! I’m curious about the use of the evaporated milk instead of whole milk.
Cream of mushroom is my favorite soup – I’ve made one similar to this recipe. It looks delicious!
I love mushroom soup. This one looks good and quick to put together for a weeknight meal.
Oh yes, I love a good mushroom soup.Yours looks like a beauty. The cornmeal makes me think of my sweetie – when he cooks he wants to thicken everything with cornmeal!
Mushrooms and thyme, I love that flavor together. Another soup for me to try! I would have never thought of using cornmeal, I’d love to try it though!
You’re going to put Mr. Campbell out of business with all these comforting soups Peter :D
Campbell’s has made like 3 dollars off me in my whole life. Hehehe, my mom never bought canned soup and I have done it only in emergencies. I also use evaporated milk for my creams, it saves you time and the taste is always better.
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I always thought that I am suppose to use cornmeal int “the closet”, but if you can get away with it, so can I. We adore mushroom soup. Well done Peter with the low-fat thing…..
I don’t like canned soup. Why eat it when homemade is so simple? This is some gorgeous soup, Peter :)
Good tip about evaporated milk. I have been adding it to my pantry lately. I so love Cream Of Mushroom but always twinge when I have to add heavy cream.
You’ve got Campbell’s beat on this one, for sure!
I love mushroom soup but haven’t had any since I came from Cyprus. Evaporated milk is a good substitute for fresh cream. Thanks for reminding me of it.
I love mushroom soup mmmmm and good on you for avoiding the cream and coming up with a healthy version.
I love mushroom soup! This looks really good and not too thick of a base!
I just love mushroom soup and yours is looking very tempting to want me to run into the kitchen and make some! Nice version.
I never go for canned soups!
Got some fresh mushrooms in the fridge… got my soup for tomorrow… he,he,he, thanks Mr. Kalofagas! What about dry thyme instead of fresh?
Christine, let us know how it turns out.
Lori, your hubby is up in Toronto? He can bring some Cuban cigars back.
Giz, with homemade one controls how lean/rich each dish is.
Kellypea, it’s a great sub. for cream and yes, Jacques is fab for dishes.
Allen, great minds think alike!
Helene, it’s tres quick!
Val, Campbell’s will be around for awhile, sadly.
Glam, evap. milk is also more affordable.
Emiline, a friend’s wife works for them…I should send her this dish! lol
Ivy, it’s been that long since having mushroom soup? Amartia!
Pixie, just doing my best to show a balance of dishes.
Meghan, it’s got the right thickness and a few crackers make it perfect.
Nuria, the rule is use 1/2 the amount of herbs if dried.
OH MY GOODNESS! You may have noticed that I am a huge mushroom fan. Accordingly, I can never resist trying different versions of mushroom soups. I’m also a big fan of cornmeal and often use it in place of breadcrumbs. I can imagine how wonderful your soup would taste. I’m thinking it would also taste good if the evaporated milk was replaced with coconut milk. Your thoughts?
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Growing up, I hated mushrooms, but for some reason, there was a chicken dish my mom made that used cream of mushroom soup as the base of the sauce and I loved it. Now in retrospect, I can’t believe I’ve never had a straight cream of mushroom soup and this looks delicious! I really like the speckling in the soup in the photo, too
Peter, I love, love, love cream of mushroom soup! I try every recipe I can find. I really am intrigued by thickening it with cornmeal.
Mushrooms are one of my favorites! A creamy mushroom soup sounds really good.
The only Campbell’s soup I have seen anywhere in Europe since we moved 11 years ago is Cream of Chicken… And the Spanish variation which is Crema de Pollo con Vino Blanco (with white wine)… Which, I have to say, is so incredibly yummy I buy it every chance I get. Not to cook with, just to eat!