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Cream of mushroom soup facts for kids

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Cream of mushroom soup
Cream mushroom soup 3.jpg
Type Soup
Place of origin United States
Region or state Midwestern United States
Main ingredients Roux, cream or milk, mushrooms or mushroom broth

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".

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Fresh corn with Campbell's condensed cream of mushroom soup

Regional usage

Canned cream of mushroom soup has been described as "America's béchamel". In Minnesota, the ingredient is often called "Lutheran binder," in reference to its thickening properties and its prominence in hotdish recipes, especially in Lutheran church cookbooks.

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