 | |
| Type | Soup |
|---|---|
| Main ingredients | Roux,cream ormilk,mushrooms or mushroombroth |
Cream of mushroom soup is a simple type ofsoup where a basicroux is thinned withcream ormilk and thenmushrooms or mushroombroth are added.
In North America, it is a commoncannedcondensed soup. Cream of mushroom soup is often used as a base ingredient incasseroles andcomfort foods. This use is similar to that of a mushroom-flavoredgravy.
Soups made with cream and mushrooms have been made for many hundreds of years, based onFrench (béchamel) cream sauces. In America, theCampbell 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]
Canned cream of mushroom soup has been described as "America'sbéchamel".[3] InMinnesota, the ingredient is often called "Lutheran binder," in reference to its thickening properties[4] and its prominence inhotdish recipes, especially in Lutheran church cookbooks.
Then he said something I've never forgotten, 'Campbell's Cream of Mushroom Soup is America's béchamel.'
