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Salad Dressing Recommendation to Go With Cream of Mushroom Soup?

I made some really nice cream of mushroom soup that I want to serve today, and it turned out really well, but to keep the meal calories down, I wanted to serve it with a salad. But I'm just blanking, trying to think what kind of salad dressing would work well with mushroom soup! Would anyone like to make suggestions? I'd be happy to make it from scratch.

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  1. Why not a simple vinaigrette? Some acid to cut the richness of the soup.

    1 Reply
    1. re: C. Hamster

      That's a good point. I've got some balsamic vinaigrette already made up in the fridge...hmmm....

    2. I second the vinaigrette suggestion. We eat a lot of mushrooms around here, and I find that mushrooms and thyme play so beautifully together. Our usual "house" dressing is a Dijon-honey vinaigrette with a lot of thyme. Nice combination.

      3 Replies
      1. re: cayjohan

        I would agree with vinaigrette, but I would add chopped taragon or use taragon vinegar. I think that herb would go really well with the mushrooms.

        1. re: cleopatra999

          I'm going to have to try the tarragon+mushrooms. I'm still in ongoing negotiations with tarragon to see how I really feel about it. I have issues with licorice-y flavors, not to the point of aversion, but it's definitely a wary relationship. I've become a little tarragon+fish'd out in my exploration of tarragon and am looking for another trick it can do, and one I like better. With mushrooms sounds intriguing.

          1. re: cayjohan

            A word of warning to anyone who wants to try to make their own salad dressings: avoid the dreaded oregano and tarragon combination. I did it once, and it is truly, truly a VILE combination. Or reserve that vinaigrette for the relations you hate, and they won't be eating again at your house any time soon. ;D

      2. Another vote for vinaigrette. If you some balsamic already made, that sounds good. If you want to go to the store and get crazy, I'd suggest a Bibb salad with walnut oil and raspberry vinegar. classic.

        1 Reply
        1. re: tim irvine

          Thanks for the suggestions everyone. Something came up and I ended up not having time to make anything so I went with the balsamic vinaigrette, but I'm thinking about making one with BOTH plenty of thyme and tarragon in it for the next meal. ;D

        2. Yet another vote for a simple vinaigrette.

          The acidity of the salad--- for tartness I might toss in some green apple and red onion, then...the creamy mouth feel of the soup, sopped up with hot crusty/yeasty French bread...mmmmm.

          What was the question again? (If it is not apparent I LOVE cream of mushroom soup).

          1 Reply
          1. re: pedalfaster

            I'd never have figured that out...you were in rhapsody ;D