- Prepare the Ingredients & Croutons
Gather all ingredients: 4 tbsp unsalted butter, 1 large chopped yellow onion, 1 lb sliced cremini mushrooms, 3 minced garlic cloves, 1 tsp fresh thyme, 1/4 cup all-purpose flour, 1 (10.5 oz) can Campbell's Golden Mushroom Soup, 4 cups low-sodium chicken broth, 1 cup whole milk, 1 bay leaf, 1/2 tsp salt, 1/4 tsp black pepper. For croutons: cube 2 cups French bread, toss with 2 tbsp olive oil and 1 tsp chopped rosemary, bake at 400°F for 10-12 minutes until golden and crisp. Set aside.
- Caramelize Onions & Sear Mushrooms
In a large Dutch oven or heavy pot, melt 2 tbsp butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 8-10 minutes until soft and golden. Add the remaining 2 tbsp butter and the sliced mushrooms. Cook, without stirring for the first 3-4 minutes to allow them to brown, then stir and continue cooking for 8-10 minutes total until the mushrooms have released their liquid and are deeply browned.
- Build the Roux & Soup Base
Add the minced garlic and thyme to the pot and cook for 1 minute until fragrant. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2-3 minutes to cook out the raw flour taste. Slowly whisk in the entire can of condensed mushroom soup until smooth, then gradually whisk in the chicken broth until fully incorporated and no lumps remain.
- Simmer & Finish the Soup
Add the bay leaf, salt, and pepper. Bring the soup to a gentle simmer, then reduce heat to low. Partially cover and let it simmer gently for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Remove the bay leaf. Stir in the whole milk and heat through for another 3-5 minutes—do not boil. Taste and adjust seasoning with more salt and pepper if needed.
- Serve Warm
Ladle the hot soup into bowls. Top generously with the prepared crispy rosemary croutons and an extra crack of black pepper. Serve immediately while steaming hot.
- Calories:280 kcal
- Protein:9 g
- Carbohydrates:28 g
- Sugar:7 g
- Salt:1.2 g
- Energy:1170 kJ
- Fat:16 g
There’s a certain kind of chill in the air that doesn’t ask for a salad. It demands something deeper, something that hums with savory warmth and coats your spoon with a rich, velvety promise. For me, that call is always answered with a pot of homemade cream of mushroom soup, but not just any version. I’ve been chasing that perfect balance of earthy depth and silky texture, and I found my not-so-secret weapon in a can of Campbell’s golden mushroom soup. This isn’t about taking a shortcut; it’s about starting with a deeply flavorful foundation that turns a simple soup into a soul-warming legend.
The Savory Soul of Campbell’s Golden Mushroom Soup
Let’s talk about that magic in the can. Unlike a standard cream of mushroom, this condensed soup is built on a savory, golden broth and a generous amount of sliced mushrooms. It has a subtle, almost wine-like depth that forms the perfect backbone. I used to think all condensed soups were just gloppy thickeners, but this one changed my mind. It’s the umami-packed flavor booster that helps you build a truly memorable soup without starting from absolute scratch.
Building Your Flavor Foundation
The key to elevating this mixture lies in what you add before you add it. We’re not just dumping and stirring. You start by slowly caramelizing onions until they’re sweet and jammy, then sautéing a full pound of fresh, sliced cremini mushrooms until they’ve released their water and gained a beautiful, bronzed sear. This step is non-negotiable—it creates layers of flavor that the condensed soup then magnifies and enriches.
Your One Non-Negotiable Pro Tip
Patience with the roux. When you whisk the flour into the butter and mushroom drippings, cook it for a good two to three minutes over medium heat. You want it to smell nutty and look like wet sand, losing its raw flour taste. This is what will give your finished soup that luxurious, cling-to-the-spoon body without any gumminess. It’s the difference between a soup that feels homemade and one that tastes like it came from a cafeteria.
Serving & The Perfect Pairings
Ladle this steaming, fragrant soup into wide, shallow bowls. Crown it with those crispy, rosemary-kissed croutons (they’re essential for texture!) and a final crack of black pepper. For a dinner that feels like a hug, serve it alongside a simple, sharp arugula salad with lemon vinaigrette to cut the richness. A glass of crisp Chardonnay or a malty brown ale makes for a perfect pairing. And if you’re looking for more cozy dinner inspiration, browse our recipe collection.
Make It Your Own: Variations & Swaps
This recipe is wonderfully adaptable. For a richer touch, use half-and-half instead of whole milk. Need it vegetarian? Use vegetable broth. Want to make it a heartier meal? Stir in shredded rotisserie chicken or a cup of cooked wild rice during the last five minutes of simmering. For a sherry-kissed version, deglaze the mushroom pan with a quarter cup of dry sherry before adding the broth.
Practical Kitchen Wisdom: Storage & FAQs
The soup stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4 days. It will thicken as it chills; just thin it with a splash of broth or milk when reheating gently on the stove. Can you freeze it? You can, though the dairy can sometimes separate slightly upon thawing. A vigorous whisk during reheating will usually bring it back together.
FAQs:
Can I use a different condensed soup? The specific savory, golden mushroom flavor of this Campbell’s golden mushroom soup is what makes the recipe sing. A standard cream of mushroom will work but yield a different, milder result.
My soup is too thick! Simply stir in additional broth or milk, a quarter cup at a time, until it reaches your desired consistency.
Can I make it gluten-free? Absolutely. Use a 1:1 gluten-free flour blend for the roux and ensure your broth is certified gluten-free.
So, the next time that cozy craving hits, I hope you give this method a try. It’s proof that a little help from the pantry can lead to a deeply personal, utterly satisfying pot of goodness. Now, go warm up a bowl—and don’t skimp on the croutons. Tell me how yours turns out in the comments! For more on the science of a perfect roux, check out this guide from Serious Eats.
