Campbell's Cream of Mushroom

Since its introduction in 1934, Campbell's “cream of mushroom soup” has been a pantry staple to this day. Back in the 60's Campbell's soups were made iconic by various Andy Warhol paintings of the red and white soup cans and now they are one of the best recognized American food products. On its own cream of mushroom is nothing spectacular. Processed, thick, goopy, and devoid of real mushrooms comes to mind. If diluted according to can instructions, it makes a weak soup that pales in comparison to homemade cream of mushroom soup.

Luckily, it proves itself useful in other cooking purposes. It’s used as the sauce for a multitude of casseroles, can add body to other soups, and serve as the base for quick gravies and sauces. Even though I’m against most processed foods, cream of mushroom soup is something I always have in my pantry. Nowadays it’s a Campbell’s bestseller, ranking second only after “chicken noodle”. Not only is the soup immensely popular, but the dishes that were created in the Campbell kitchen back in the 40’s and 50’s are now American classics, such as the Thanksgiving staple, Green Bean Casserole.

Recipes:
Creamy Cauliflower and Kielbasa