Campbell's Cream of Mushroom Soup: Facts and Uses

Campbell's Cream of Mushroom soup is a canned condensed soup product introduced in 1934, consisting of mushrooms, cream, and seasonings in a condensed format that requires dilution with milk or water. It contains approximately 60-70 calories per serving and serves as a versatile cooking ingredient in numerous American recipes.

For decades, Campbell's Cream of Mushroom soup has been a pantry staple in American households. This iconic condensed soup product, first introduced by the Campbell Soup Company in 1934, revolutionized home cooking by providing a convenient, shelf-stable ingredient that could enhance countless recipes. Understanding its composition, uses, and proper handling helps home cooks maximize its potential in the kitchen.

Historical Significance and Cultural Impact

When Campbell's introduced Cream of Mushroom soup during the Great Depression, it offered an affordable way for families to add flavor and substance to meals. The product gained widespread popularity after World War II as convenience foods became more common in American kitchens. Its most famous application emerged in the 1950s when Dorcas Reilly, a Campbell's test kitchen employee, created the green bean casserole recipe using the soup as a key ingredient—a dish that remains a Thanksgiving tradition for millions of Americans.

Ingredients and Nutritional Profile

The standard Campbell's Cream of Mushroom soup contains water, mushrooms, wheat flour, vegetable oil (soybean and/or cottonseed), modified food starch, salt, cream, sugar, monosodium glutamate, and various seasonings. The product is gluten-free in its regular formulation but contains dairy. For those monitoring dietary intake, understanding the nutritional facts is essential.

Nutrient	Per 1/2 Cup Serving (Undiluted)	% Daily Value*
Calories	60-70	3%
Total Fat	3g	4%
Sodium	870mg	38%
Total Carbohydrate	8g	3%
Protein	1g	2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Versatile Culinary Applications

Campbell's Cream of Mushroom soup serves as more than just a standalone soup. Its condensed format makes it an excellent cooking base that adds rich mushroom flavor and creamy texture to various dishes. Professional chefs and home cooks alike utilize this product for:

• Classic green bean casserole preparation
• Creating creamy pasta sauces with minimal effort
• Enhancing meat gravies and pan sauces
• Adding depth to casseroles and baked dishes
• Creating quick pot pies and comfort food recipes

When using Campbell's Cream of Mushroom soup in recipes, most instructions call for combining one can of soup with one can of milk or water. For richer dishes, substituting milk for water creates a creamier texture. Some chefs recommend adding fresh herbs, garlic, or additional mushrooms to elevate the flavor profile beyond the basic condensed soup.

Storage Guidelines and Shelf Life

Proper storage ensures Campbell's Cream of Mushroom soup maintains quality and safety. Unopened cans remain safe for consumption for 18-24 months when stored in a cool, dry place away from direct sunlight. Once opened, transfer unused portions to an airtight container and refrigerate for up to 3-4 days. Never store opened soup in the original can, as metal can leach into the product.

Consumers should discard any cans showing signs of damage including dents (particularly on seams), bulging, or leakage. These conditions potentially indicate compromised safety. When in doubt about a product's safety, follow the principle: "When you see mold, throw the whole thing out."

Available Variations and Suitable Substitutes

While the classic condensed version remains most popular, Campbell's offers several variations including:

• Healthy Request (reduced sodium)
• Organic mushroom soup
• Gluten-free mushroom soup
• Swanson brand condensed mushroom soup (owned by Campbell's)

For those seeking alternatives to Campbell's Cream of Mushroom soup, suitable substitutes include:

• Homemade mushroom cream sauce using fresh mushrooms, cream, and seasonings
• Other brands' condensed mushroom soups
• Mixing cream of chicken soup with sautéed mushrooms
• Creating a roux-based mushroom sauce from scratch

Maximizing Flavor in Your Recipes

To get the most from Campbell's Cream of Mushroom soup in cooking, consider these professional tips:

• Sauté fresh mushrooms separately and incorporate them into dishes using the condensed soup
• Add a splash of sherry or white wine to enhance the mushroom flavor
• Stir in fresh herbs like thyme or parsley just before serving
• For richer texture, substitute half-and-half or cream for water when diluting
• When making casseroles, combine with additional ingredients rather than using exclusively

Understanding how to properly incorporate this pantry staple can transform simple weeknight meals into satisfying comfort food experiences without requiring advanced cooking skills. The convenience factor makes it particularly valuable for novice cooks or those with limited time for meal preparation.

Frequently Asked Questions

What is the difference between condensed and regular cream of mushroom soup?

Condensed cream of mushroom soup, like Campbell's version, has approximately 60% of the water removed during processing, creating a thicker product that requires dilution with milk or water before consumption. Regular cream of mushroom soup is ready-to-eat and typically contains more liquid, making it suitable for serving as a standalone soup rather than as a cooking ingredient.

Can you freeze Campbell's Cream of Mushroom soup?

Yes, you can freeze both unopened and opened Campbell's Cream of Mushroom soup. Unopened cans freeze well for up to 6 months. For opened soup, transfer to an airtight freezer-safe container, leaving ½ inch of headspace for expansion, and freeze for 2-3 months. Thaw frozen soup in the refrigerator before using, and stir well after thawing as separation may occur.

Why is my cream of mushroom soup lumpy?

Lumpiness typically occurs when the condensed soup isn't properly mixed with liquid. To prevent lumps, gradually whisk the condensed soup into cold milk or water rather than adding liquid to the concentrated soup. Heating the mixture too quickly can also cause lumping. If lumps form, strain the soup through a fine mesh sieve or blend briefly with an immersion blender to achieve a smooth consistency.

How can I make Campbell's Cream of Mushroom soup healthier?

To create a healthier version, dilute the condensed soup with unsweetened almond milk or low-fat milk instead of whole milk. Add extra chopped mushrooms to increase vegetable content and reduce the overall sodium concentration. You can also mix half a can of soup with homemade mushroom broth to decrease processed ingredients while maintaining flavor. For lower sodium options, look for Campbell's Healthy Request variety which contains 30% less sodium than the regular version.

What recipes traditionally use Campbell's Cream of Mushroom soup?

The most famous recipe is green bean casserole, created by Campbell's employee Dorcas Reilly in 1955. Other traditional uses include tuna noodle casserole, chicken pot pie filling, mushroom stroganoff, and various meatloaf recipes. Many Southern-style casseroles, particularly those featuring vegetables or proteins, incorporate this soup as a creamy binding agent that adds both moisture and flavor to baked dishes.