Q. It’s soup season! How do you correct a creamy soup when it has become too watery? — Jessica, Cleveland
A. Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was inadequate. By inadequate I mean that there was not enough starch to hold the liquids in the desired thickened suspension. The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch.
Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process. Mushrooms and potatoes are prime examples of vegetables that continue to “weep,” or lose moisture as they cook further, especially from a raw state. A solution to this is to initially over-thicken the soup in anticipation of the additional moisture. In that way, when the additional moisture presents itself, the soup will essentially thin itself to the desired consistency.
Yet another reason cream soups can become watery is if they have been frozen. The freezing process seldom enhances the quality of foods, mostly because as foods freeze their moisture expands and damages the cells of the foods. Often soups and other food products that have been frozen and thawed will need to have a small amount of thickener added to help tighten them back up to the desired consistency.
I hope this helps! Happy cooking, Jessica!
Ask Chef Jeff
FAQs
The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.
What is the origin of cream of mushroom soup? ›
Early Origins
It is believed Mushroom Soup had quite humble beginnings dating back to quite a few hundred years ago. Originating in France in the form of a Bechamel sauce or in Tuscany, Italy as Salsa colla, this is a creamy white sauce, made using white roux and milk.
What is the history of cream soup? ›
The exact origin of the cream soups is unknown, but it is believed that this method of preparation has been known since ancient times. For example, a chef at the court of the Mongol Emperor Kublai Khan collected recipes for soups in a book back in 1300, among others, a recipe for cream soup was mentioned.
Is mushroom cream soup good for you? ›
Vitamin D has been shown to have multiple health benefits, such as boosting overall mood and helping to prevent depression. Mushrooms contain immune-boosting and anti-inflammatory properties, like iron, vitamin C and selenium. Plus, they're low in calories and cholesterol-free.
What makes cream of mushroom soup taste better? ›
Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.
What's the difference between cream of mushroom soup and condensed cream of mushroom soup? ›
These two products aren't identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!
Can you eat cream of soup by itself? ›
A bowl of our Cream of Chicken Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.
What is the oldest soup in the world? ›
In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old.
What ingredient do all cream soups contain? ›
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base.
How do you thicken cream for soup? ›
Roux. Aroux is made from equal parts fat and flour and is a common thickener because it not only thickens but stabilizes, too. If cream or cheese is being added to a soup, a bit of roux can ensure it won't "break" or separate.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
How do you fix soup that is too creamy? ›
Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies. Some ingredients have more water than others.
