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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 '13 at 16:32

As it currently stands, this question is not a good fit for our Q&A format. We expect answers to be supported by facts, references, or expertise, but this question will likely solicit debate, arguments, polling, or extended discussion. If you feel that this question can be improved and possibly reopened, visit the help center for guidance. If this question can be reworded to fit the rules in the help center, please edit the question.

I don't understand why this question was closed. It says in the Tour of the site that "ingredient selection and use" is on-topic. –  Dangph Jun 2 '14 at 8:32

3 Answers 3

I find it's good to add about half a medium sized banana, and a teaspoon of yellow curry powder.

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Please try to explain your answer a little bit –  Sid Jan 21 '13 at 8:57

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 believe mace is universal. –  Doug Feb 17 '11 at 14:04
I was searching for an explanation on wikipedia (I don't know the word in my language for 'mace') and I find that it is the same as nutmeg. But I think there is a difference, can you try to explain it to me? Or give me a link with some info? Thx in advance. –  Mien Feb 18 '11 at 9:44
Nutmeg and mace are two spices that both come from the nut of the nutmeg tree. Look at this photograph –  Walter A. Aprile Feb 18 '11 at 14:41
upload.wikimedia.org/wikipedia/commons/thumb/6/61/… the brilliant red stuff, once dried, makes mace. The central dark nut becomes the "nutmeg" we all know. I don't know what happens to the outside fleshy part. –  Walter A. Aprile Feb 18 '11 at 15:09

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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+1 for chives :) –  Mien Feb 18 '11 at 9:45

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