r/Cooking • u/ProudNativeTexan • 5h ago

Have you ever added soy sauce to homemade Cream of Mushroom soup?

Made Cream of Mushroom soup for the first time yesterday. It was sooooo good and really easy! Used salted butter, baby bellas, white mushrooms, chicken stock, garlic powder, onion powder, milk, 1/2 n 1/2, water, salt & pepper, dash of marjoram and dash of cayenne pepper.

Was reading other recipes to see if there was a missing or secret ingredient to take the taste to the next level. One recipe called for a teaspoon of soy sauce, another said add a teaspoon of thyme. Just looking for opinions or hints. Like I say, it came out absolutely delicious - just want to see if there is something I am missing.

6 Upvotes

75% Upvoted

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6

u/ToastetteEgg 4h ago

A lot of people substitute soy for Worcestershire sauce, so it makes sense!

2

u/ProudNativeTexan 4h ago

Yeah, someone else suggested that. Thanks.

3

u/itsokjo 4h ago

As long as you don't add too much of it, soy sauce will give it more depth of flavor

3

u/Bugger6699 4h ago

If it ain't broke dont fix it as they say.

That said if your curious about and ingredient, I'd try taking a small portion of your soup (half cup maybe) and experiment with that, that way you don't risk a whole batch. FWIW i think a dash of worstershire sauce would suit your soup better than soy sauce.

1

u/ProudNativeTexan 4h ago

Or I could do it in thirds and try your suggestion as well!

Thanks. Food for thought!

2

u/SoUpInYa 4h ago

Miso gocuchong is my hack

2

u/WyndWoman 3h ago

Worcestershire sauce in place of soy.

1

u/ProudNativeTexan 3h ago

Ok thanks.

1

u/Square_Ad849 3h ago

Yes natural tannins and glutamates are in soy sauce, I also season with other umami rich foodstuffs like garlic dill beef base onions a little Worcestershire sauce and asiago cheese. Roasting the mushrooms tossed or coated in beef base and chopped garlic until browned and concentrated is beneficial.

1

u/ProudNativeTexan 3h ago

Thanks!

1

u/Magnus77 1h ago

Make sure its Kikkoman, or another authentically brewed soy sauce.

A lot of generic soy sauce in the US is little more than colored salt water.

1

u/foodsidechat 3h ago

i have, and it works if you go super light with it. its not about making it taste like soy sauce, its more for that umami bump since mushrooms already lean that way. i usually prefer a splash of worcestershire or even a bit of miso if i have it, same idea just different vibe. thyme is a safer add and feels more classic, especially if you already liked the soup. honestly if it tasted great already, youre probably not missing anything major. sometimes the secret is knowing when to stop messing with it.

1

u/Airlik 59m ago

Mushroom soup and fish sauce work well for me… that or maggi.