Why does my cream of mushroom soup go watery as soon as I start eating but tomatoe soup stays thick?

Question

I've always noticed that gloopy soups such as cream of mushroom will go watery as soon as I start eating them. Yet the effect doesn't happen when I eat cream of tomatoe soup. Also I've noticed that my wife (who is Chinese) doesn't seem to have the same effect on the soup ! A similar thing happens if you dunk the soup with buttered toast !

Answer 1

It sounds like you're getting saliva into the soup, from your spoon! The enzymes in your saliva - as far as I can remember - will start to 'digest' your soup once they come into contact with it... pretty awful, but it's true! I'd suggest that your wife is a more delicate / dainty eater, and doesn't leave as much saliva on her spoon..!

Obviously the buttered toast is a different reason - unless you also leave saliva on that when you bite it!
; )

The tomato soup is obviously made in such a way that it's got a more stable structure, and a lot less cream - dairy products are the worse.

Answer 2

Tomato soup is made in England every thing from there is 'thick'
Mushroom soup is made in Scotland!
Hope this helps??

Answer 3

I dont know. But tomato does not have an "e" at the end. You only put the "e" on for a plural.

Answer 4

Are you adding milk or water to your cream of mushroom? If you add milk it should be thicker :)

Answer 5

you should try puting less milk or water in you soup they say put a hole can in but i only put about an inch in the can or less it has a better flaver to

Answer 6

may be the mushroom leaves water is the reason

Answer 7

make your own with cream, mushrooms and water.... lovely...