On Monday I will be making cream of mushroom Soup at school and I would like to make it the best possible. I will be making a mushroom stock as its base. Are there any specific herbs and spices that complement the mushrooms without leading it too far astray from what constitutes a cream of mushroom soup? And are there any other hints, tips or culinary secrets you have for making cream of mushroom soup supremely delicious?
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closed as not constructive by rumtscho♦ Jan 21 at 16:32
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Personally, I do not find Cream of Mushroom soup particularly cries out for herbs, just some good black pepper. But having said that, parsley probably goes best with it, but only a little, or perhaps tarragon or chives. In any event I would not over do it. But make sure the soup is well seasoned with salt and black pepper, using good butter with the mushrooms initially is also sensible. |
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I find that a little nutmeg goes really well with almost anything that has cream in it. Don't add too much, and it gives a great finish to the flavour of the mushrooms and the cream. Another option would be mace, though I'm not sure what it's called outside the UK. |
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I find it's good to add about half a medium sized banana, and a teaspoon of yellow curry powder. |
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