Cream of Mushroom Soup Article - Allrecipes.com
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Cream of Mushroom Soup




Description

Cream of mushroom soup--yes, you know it well. It’s the queen of comfort foods, and a must-have in the American pantry. And why not? As a soup, it makes a quick, hearty lunch. But it’s also an ingredient of amazing range, starring in so many dishes Americans love to eat.


Uses

Cream of mushroom soup has been called “America’s béchamel” because it lays down a flavor base for so many of America’s favorite recipes: casseroles, pot roasts, baked chops, mac & cheese, and more. Often it’s used like a creamy mushroom gravy, poured over baked pork chops or chicken-fried steaks.


Origins

Cream of mushroom soups go way back. Hundreds of years ago, Italians and French cooks were making soups based on cream sauce preparations. Then, in the United States, in 1934, Campbell’s Soup Company introduced its “Cream of Mushroom Soup”--and the American casserole hasn’t been the same since.

    Comments
    Nov. 22, 2010 9:25 am
    Cream of mushroom soup is one thing I could never give up! My favorite holiday side dish is Campbell's Green Bean Casserole!
     
    tynie 
    Nov. 22, 2010 5:17 pm
    I can not eat any canned soup because of msg. So I make my own from scratch.....yumm.....no comparison. Try it sometime.
     
    Nov. 23, 2010 7:18 pm
    tynie, can you share your homemade recipe for cream of mushroom soup?? i suffer from msg allergy as well and need it!! thanks
     
    misfit 
    Nov. 24, 2010 6:01 am
    I do not have an alergy to msg but I try to avoid it. I retain enough water as it is. I don't need any help from msg. I would also like it if you could share your recipe tynie as I love love cream of mushroom soup.
     
    Nov. 24, 2010 9:32 am
    I agree one year we hunted wild mushrooms, so naturally We made homemade cream of mushroom soup , there is literally nothing in the world like it , canned soup is a poor pale comparison.
     
    ahmz 
    Nov. 24, 2010 4:52 pm
    how you do that its wonderful delicious good tasted , thanks for sharing i hope i can make one of this days.keep it up
     
    MichelleCooks 
    Nov. 27, 2010 1:40 pm
    I have a yummy cream of mushroom soup recipe for the crockpot if you are interested! Email me at michellecooks@hotmail.com if you are interested in the recipe. It's super easy.
     
    VickiSue 
    Nov. 28, 2010 9:59 am
    Did anyone get the recipe for cream of mushroom soup from tynie? I would love to have it if you would share. Thanks. vwithrow@hotmail.com
     
    BMEADE 
    Nov. 28, 2010 12:32 pm
    I hate cooking with cream of mushroom soup or any other canned soups. It has a chemical flavor to me that I find repulsive. Learn how to make a roux and buy some fresh mushrooms!
     
    Jan. 30, 2011 12:55 am
    I also do not like to add any canned products in my cooking, exept of course of canned tomatoes, when tomatoes are out of season. There no comparison of the taste of fresh ingredients in our mouth and its worth all the effort. When there is no time, we just have to make things less complicated. We have to teach our new generation to eat natural food and keep away from chemicals and artificial tastes. That's what the art of cooking is all about!
     
    Karly 
    Feb. 6, 2011 11:55 am
    I make most of my own cream soups,using homemade chicken,beef and/or vegetable broths that are always in my freezer.i saute a small piece of good bacon,remove and add finely diced onion,then sliced mushroomsstir well,then just a good old fahioned white sauce(made in separate pot) so the flour can cook and constant stirring won't break mushrooms.Add sauce to mushrooms,thin or thicken as desired with 1/2 and 1/2,and add what ever spices you like.We enjoy as is.
     
    Karly 
    Feb. 6, 2011 11:58 am
    I'm sorry,before you add the white sauce,add the broth,(we like chicken abd veggie the best)let it simmer for a while 30 min.or so and then add the white sauce.
     
    Ariel 
    Feb. 12, 2011 10:25 am
    Regarding the horrid MSG, seemingly a mainstay in canned food, buy the Campbell's "Healthy Choice" version which contains no MSG. However, homemade would always be preferable.
     
    fujiifam5 
    Feb. 14, 2011 10:57 am
    I make mine homemade too. I make a big batch and freeze it in 1/2 pint jars. I use creminis. I'll add recipe.
     
    fujiifam5 
    Feb. 14, 2011 11:16 am
    I slice and saute them. Then remove them from the pot. make a rue and add chicken stock until I have a gravy like mix add the mushrooms back in. Then I use my hand blender and mix everything until the mushrooms are well blended. (I have a child that swears he hates anything with mushrooms. HEHE)Cool the mix and add to jars then freeze. I add cream or whole milk to the recipes I'm making when I make them since mike doesnt freeze that well.
     
    arlene 
    Mar. 9, 2011 9:39 am
    I'm not sure where I found this recipe, but everyone i serve it to loves it. Meatloaf: 2lbs lean hambuger (i use extra lean) 1 pkg lipton onion soup mix 1 can cream of mushroom soup 1. make hamburger into a meatloaf shape 2. place on a large piece of aluminum foil 3. curve foil up to make a bowl shape 4 open mushroom soup and place contents right on top of meat 5. fold foil to make a foil pouch around meatloaf. ( I make mine just tight enough to shape the meatloaf and soups) Tighten edges to air tight. 6. bake at 350 degrees for about one hour, until done. Time depents on size of hamburger. Place meatloaf on plate and the gravy can either poured out or left in foil. My husband loves this :0
     
    maiat 
    Feb. 17, 2012 5:37 pm
    There is no such thing as a MSG "allergy". Homemade is definitely the best, better flavor and less salt.
     
    terristack 
    Feb. 25, 2012 7:52 pm
    does anyone have tynie's cream of mushroom soup, I would love to try it. Please send it to me at carmoski1@aol.com Thank You Very Much
     
    Bill 
    Mar. 21, 2012 5:49 am
    I find it odd that on a recipe web site these comments refer to unsourced recipes. Or is it just me?
     
    Mar. 21, 2012 10:59 am
    Bill.. little- bit..lol
     
    hohosmurf 
    Mar. 21, 2012 11:37 am
    There are folks who get very ill when they eat MSG, and my bro-in-law is one of them. While it may not technically be an "allergy" it certainly makes him physically miserable, and it is easier to explain it that way at restaurants, Maiat.
     
    Mar. 21, 2012 6:08 pm
    I keep cream of mushroom shop around but really only use it for gravy on pork or chicken.I really like cream of chicken soup a lot more,hubby loves mushrooms so he buys fresh ones every week.I love chicken and use the cream soup a lot on those dishes.
     
    thrsty-fdy 
    Mar. 22, 2012 7:01 am
    I am a cook, so I am always in the kitchen making everything from scratch. I would like to find a way to can cream soups that actually use cream.
     
    Tara Lee 
    Mar. 22, 2012 3:32 pm
    Arlene, where does the lipton onion soup come in and the gravy you refer to is actually with the hamburger fat juice? Sounds yummy in an artery blocking way!
     
    dschep 
    Dec. 22, 2012 7:28 pm
    I look forward to it also at the holidays, a must have on our table.
     
    cookiemama 
    Feb. 1, 2013 10:03 pm
    i make mushroom soup from scratch yummm,so easy,saute finely chopped onions about 3/4ths cup,do not brown i use dried wild,and small crimni,when cooked drain off most fat,then add 1/3rd cp of flour and cook till flour is cooked add 1qt chicken broth,when soup to thick add 11/2 cps cream all this takes about 30 to 40 mins add salt&pepper to taste a tblsp lemon juice at the end be fore serving.
     
     
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