Cream of mushroom soup

<h2 id="history">History</h2>

<p>Soups made with cream and mushrooms have been made for many hundreds of years, based on <a href="/facts/French_cuisine/gHvq6Erk">French</a> (<a href="/facts/B%C3%A9chamel/LuLoI4PH">béchamel</a>) cream sauces. In America, the <a href="/facts/Campbell_Soup_Company/cCuwcyX4">Campbell Soup Company</a> began producing its canned Cream of Mushroom Soup in 1934.<a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a> 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.<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a>
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<h2 id="regional-usage">Regional usage</h2>
<p>Canned cream of mushroom soup has been described as "America's <a href="/facts/B%C3%A9chamel/LuLoI4PH">béchamel</a>".<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> In <a href="/facts/Minnesota/ncgVuC4Q">Minnesota</a>, the ingredient is often called "<a href="/facts/Lutheran/L4pMlRcS">Lutheran</a> binder," in reference to its thickening properties<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> and its prominence in <a href="/facts/Hotdish/jrwmXNvk">hotdish</a> recipes, especially in Lutheran church cookbooks.
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<h2 id="see-also">See also</h2>
<ul>
<li>Food portal</li></ul>
<ul><li><a href="/facts/Bisque_(food)/poVnTsyA">Bisque (food)</a></li>
<li><a href="/facts/Clam_chowder/WqNYVB9g">Clam chowder</a></li>
<li><a href="/facts/Green_bean_casserole/MCh7c0wV">Green bean casserole</a></li>
<li><a href="/facts/List_of_mushroom_dishes/kN0g3zII">List of mushroom dishes</a></li>
<li><a href="/facts/Cream_soup/5lKXJFzB">List of cream soups</a></li>
<li><a href="/facts/Oyster_stew/utWfW4Sj">Oyster stew</a></li>
<li><a href="/facts/List_of_soups/4lBwdRqP">List of soups</a></li>
<li><a href="/facts/Tuna_casserole/kLe9ura4">Tuna casserole</a></li>
<li><a href="/facts/Vegetable_soup/Sgz3b1kF">Vegetable soup</a></li>
<li><a href="/facts/List_of_vegetable_soups/vTj21v0b">List of vegetable soups</a></li>
<li><a href="/facts/Mushroom_sauce/KDqQ34fP">Mushroom sauce</a></li></ul>

<h2 id="external-links">External links</h2>

Wikimedia Commons has media related to Cream of mushroom soup.

<ul><li><a href="https://web.archive.org/web/20110322002923/http://southernfood.about.com/od/ingredientsubstitutions/r/bl90911a3.htm">(Mushroom) Cream Soup Substitute recipe (using dried bullion)</a></li>
<li><a href="http://www.cdkitchen.com/recipes/recs/240/Cream_of_Portabella_Soup60870.shtml">Cream of Portabella Mushroom Soup</a></li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1"><p>Hoffman, S.; Wise, V. (2013). Bold: A Cookbook of Big Flavors. Workman Publishing Company. p. 63. ISBN 978-0-7611-3961-4. Retrieved July 21, 2019. <a href="978-0-7611-3961-4" target="_blank">978-0-7611-3961-4</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li>
<li id="fn:2"><p>Smith, Andrew F. (2013-10-28). Food and Drink in American History: A "Full Course" Encyclopedia (s.v. Casserole). Bloomsbury Publishing USA. ISBN 979-8-216-08547-8. <a href="979-8-216-08547-8" target="_blank">979-8-216-08547-8</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li>
<li id="fn:3"><p>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.' <a href="/wiki/Robb_Walsh" target="_blank">/wiki/Robb_Walsh</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li>
<li id="fn:4"><p>Gray, P.J.; Hunter, Stanley (October 1, 2003). Bear Cookin': The Original Guide to Bear Comfort Foods. Haworth Press Inc. p. 70. ISBN 1-56023-426-1. <a href="1-56023-426-1" target="_blank">1-56023-426-1</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li>
</ol>

Cream of mushroom soup open-in-new

Cream of mushroom soup