Cream of mushroom soup
 | |
| Type | Soup |
|---|---|
| Main ingredients | Roux, cream or milk, mushrooms or mushroom broth |
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms or mushroom broth are added.
In North America, it is a common
canned condensed soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy
.
History
Soups made with cream and mushrooms have been made for many hundreds of years, based on
béchamel) cream sauces. In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934.[1] Home cooks had already been using canned soup as a casserole or sauce base, and Campbell's started publishing its own recipes based on it in 1941.[2]
Regional usage
Canned cream of mushroom soup has been described as "America's
recipes, especially in Lutheran church cookbooks.See also
- Bisque (food)
- Clam chowder
- Green bean casserole
- List of mushroom dishes
- List of cream soups
- Oyster stew
- List of soups
- Tuna casserole
- Vegetable soup
- List of vegetable soups
- Mushroom sauce
References
- ISBN 978-0-7611-3961-4. Retrieved July 21, 2019.
- ISBN 979-8-216-08547-8.
- ^ Walsh, Robb (November 20, 2008). "Thanksgiving Slumming with Cream of Mushroom Soup". Eating Our Words: The Houston Press Food Blog. Houston Press. Archived from the original on 2009-09-09. Retrieved 2009-04-09.
Then he said something I've never forgotten, 'Campbell's Cream of Mushroom Soup is America's béchamel.'
- ISBN 1-56023-426-1.
External links
Wikimedia Commons has media related to Cream of mushroom soup.