Cream of mushroom soup–yes, you know it well. It’s the queen of comfort foods, and a must-have in the American pantry. And why not? As a soup, it makes a quick, hearty lunch. But it’s also an ingredient of amazing range, starring in so many dishes Americans love to eat.
Cream of mushroom soup has been called “America’s béchamel” because it lays down a flavor base for so many of America’s favorite recipes: casseroles, pot roasts, baked chops, mac & cheese, and more. Often it’s used like a creamy mushroom gravy, poured over baked pork chops or chicken-fried steaks.
- Mushroom Pork Chops
- Bee’s Mac and Cheese Bake
- Pot Roast in Foil
- Chicken Enchiladas II
- Chicken in Mushroom Sauce
- Quick Tuna Casserole
Cream of mushroom soups go way back. Hundreds of years ago, Italians and French cooks were making soups based on cream sauce preparations. Then, in the United States, in 1934, Campbell’s Soup Company introduced its “Cream of Mushroom Soup”–and the American casserole hasn’t been the same since.