My mom made mushroom soup for us all the time. It was one of her stand-out recipes and for so many years, I couldn’t figure out what she did to make it so exceptionally delicious. It turns out, my mom always added a can of evaporated milk to her soup. That and a ton of garlic. I also love adding fresh thyme and a little squeeze of lemon to brighten up all the flavors. Mushrooms, garlic and lemon are an absolute match made in Heaven.
How to make the best creamy mushroom soup
Storing, freezing and reheating
Mushroom soup will last for 3-5 days if kept covered in an airtight container in the fridge. To freeze the soup, transfer cooled soup to freezer bags or containers and freeze for up to 3 months. Allow to thaw completely before reheating in a pot set over medium heat.
What to serve with mushroom soup
Mushroom recipes
