:Cream of mushroom soup
{{Short description|Type of soup}}
{{Infobox food
| name = Cream of mushroom soup
| image = Cream mushroom soup 3.jpg
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| type = Soup
| served =
| main_ingredient = Roux, cream or milk, mushrooms or mushroom broth
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| cookbook = Cream of Mushroom Soup
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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 French (béchamel) cream sauces. In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934.{{cite book | last1=Hoffman | first1=S. | last2=Wise | first2=V. | title=Bold: A Cookbook of Big Flavors | publisher=Workman Publishing Company | year=2013 | isbn=978-0-7611-3961-4 | url=https://books.google.com/books?id=xfzYAQAAQBAJ&pg=PA63 | access-date=July 21, 2019 | page=63}} 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.{{Cite book |last=Smith |first=Andrew F. |url=https://books.google.com/books?id=IRnOEAAAQBAJ&dq=cream+of+mushroom+casserole+history&pg=PT356 |title=Food and Drink in American History: A "Full Course" Encyclopedia |date=2013-10-28 |publisher=Bloomsbury Publishing USA |isbn=979-8-216-08547-8 |language=en |type=s.v. Casserole}}
Regional usage
Canned cream of mushroom soup has been described as "America's béchamel".{{cite web |last=Walsh |first=Robb |author-link=Robb Walsh |date=November 20, 2008 |title=Thanksgiving Slumming with Cream of Mushroom Soup |work=Eating Our Words: The Houston Press Food Blog |publisher=Houston Press |url=http://blogs.houstonpress.com/eating/2008/11/thanksgiving_brings_foodies_an.php |access-date=2009-04-09 |archive-url=https://web.archive.org/web/20090909034352/http://blogs.houstonpress.com/eating/2008/11/thanksgiving_brings_foodies_an.php |archive-date=2009-09-09 |quote=Then he said something I’ve never forgotten, ‘Campbell’s Cream of Mushroom Soup is America’s béchamel.’ |url-status=dead }} In Minnesota, the ingredient is often called "Lutheran binder," in reference to its thickening properties{{cite book
| last1 = Gray
| first1 = P.J.
| last2 = Hunter
| first2 = Stanley
| title = Bear Cookin': The Original Guide to Bear Comfort Foods
| publisher = Haworth Press Inc.
| date = October 1, 2003
| pages = 70
| isbn = 1-56023-426-1
}} and its prominence in hotdish recipes, especially in Lutheran church cookbooks.
See also
References
{{Reflist}}
External links
{{commons category|Cream of mushroom soup}}
- [https://web.archive.org/web/20110322002923/http://southernfood.about.com/od/ingredientsubstitutions/r/bl90911a3.htm (Mushroom) Cream Soup Substitute recipe (using dried bullion)]
- [http://www.cdkitchen.com/recipes/recs/240/Cream_of_Portabella_Soup60870.shtml Cream of Portabella Mushroom Soup]
{{Soups}}