I just made a cream of Portabella mushroom soup that called for 5 cups of mushroom, 2 1/2 c chicken stock, 1 cup soy milk, onion and thyme. The portabella mushrooms cost a lot. It yielded just over 32 oz.

I would like to know how I can thin this or stretch this soup so that it will cost me less to make it than buying it commercially made. I’m new to cooking. 1. I dont know to thin it with water or more stock. What’s the difference? 2. I also dont know where the point is that it dilutes it beyond mushroom taste.

I appreciate your help.

Tags: cream, mushroom, soup, Stretch