Cream of mushroom soup
| Type | Soup |
|---|---|
| Place of origin | United States |
| Region or state | Midwestern United States |
| Main ingredients | Roux, cream or milk, mushrooms or mushroom broth |
 Cookbook: Cream of mushroom soup  Media: Cream of mushroom soup | |
Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned 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 are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years. In America, the Campbell Soup Company began producing its well known "Cream of Mushroom Soup" in 1934, the same year that it introduced "Chicken with Noodles".
Regional usage
Canned cream of mushroom soup has been described as "America's béchamel".[1] In Minnesota, the ingredient is often called "Lutheran binder," in reference to its thickening properties[2] and its prominence in hotdish recipes, especially in Lutheran church cookbooks.
See also
References
- ↑ 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 2009-04-22. Retrieved 2009-04-09.
Then he said something I’ve never forgotten, ‘Campbell’s Cream of Mushroom Soup is America’s béchamel.’
- ↑ 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.