Campbell’s Cream of Mushroom Soup recipes
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Recipes Using Campbell’s Cream Of Mushroom Soup
Cream Of Mushroom Soup
A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness!
Mushroom Soup Chicken & Rice Casserole
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I have been eating this mushroom soup chicken and rice casserole for as long as I can remember. This recipe has chicken pieces of your choice that are baked up in a creamy mushroom soup and rice casserole, with cheese on top! Oh, and my Grandma would always sprinkle crushed saltine crackers on top as well, an awesome retro touch!
Cream Of Mushroom Soup Tips And Tricks
Once you make homemade cream of mushroom soup, I promise youll never buy from the store again. Its just too easy, and it tastes so much better! Plus, its so versatile:
- If you dont like the chunks of mushrooms you can use an immersion blender to smooth out the soup.
- Make it vegan by using all stock OR substituting non-dairy milk. Replace the butter with olive oil.
How Do You Make Mushroom Soup Without Cream
If you need to leave out the cream, you can substitute it with evaporated milk or regular milk . Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through.
For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!
How To Make Paleo
- ¾ cup full-fat coconut milk, cream included
- 2 tablespoons arrowroot starch, or 2 to 3 tablespoons of corn starch made into a slurry with ¼ cup water
- Palm shortening, avocado oil, coconut oil, or clarified butter your choice
- Double up on the onion and garlic powder, if needed, to counterbalance the coconut flavor
How Do You Serve Campbells Cream Of Mushroom
This soup is best served hot. If you prefer your soup cold, just let it cool down before serving. However, you can always reheat it by placing it back in the microwave.
Cream of mushroom soup is available in cans. Simply open the can and pour it into a bowl. To help save money, buy canned Campbells Cream of Mushroom Soup and freeze it in smaller portions. After thawing, transfer the frozen soup to individual containers. This way, youll only pay for what you use.
Mushroom And Ricotta Cannelloni
If youre in the mood for something Italian then have a go at this classic Mushroom and Ricotta Cannelloni! This recipe is simple, involving assembling and baking with no additional steps. The most important ingredient, however, is of course a can of Campbells Condensed Cream of Mushroom Soup and for this recipe youll need two!
How To Make Mushroom and Ricotta Cannelloni
- Preheat oven to 180°C.
- In a large bowl, mix the ricotta, egg, parmesan and one and a half cans of Campbells Condensed Cream of Mushroom Soup. Season to taste.
- Prepare two medium casserole dishes by brushing a layer of olive oil across the sides and on the bottom.
- Spread a generous layer of pasta sauce across the bottom of both dishes.
- Stuff the cannelloni tubes. Using a freezer bag, scoop a few large spoons of the mixture inside, cut a small hole in the corner of the bag and squeeze in the filling. Once each tube has been filled, lay them flat in the dishes.
- Add 2 tbsp of water to the remaining soup and mix together. Pour this gently over the cannelloni and then cover with the remaining pasta sauce.
- Cover both dishes with tin foil and bake for 30 minutes.
- Remove the dishes from the oven, take off the foil and sprinkle the mozzarella over the top. Place the dishes back in the oven, uncovered, and bake for a further 15-20 minutes or until the cheese is melted. Serve immediately.
Condensed Cream Of Mushroom Soup Ingredients
- Mushrooms. Button mushrooms, cremini mushrooms, even a fancier mushroom medley including shiitake or porcini mushrooms would be unbelievable.
- Butter.
- Chicken broth. Homemade, better than bouillon, or store-bought.
- Onion powder. Onion powder dissolves into the soup effortlessly. If youd rather sauté your own onions, add them at the beginning.
- Garlic powder. Or minced fresh garlic no one would stop you.
- Milk. Feel free to use half-and-half, too.
- Flour.
- Salt and freshly ground pepper.
- Fresh herbs. A sprig of thyme, some fresh parsley, or a couple sage leaves would be delicious. Choose one herb, and go with it.
Pork Chops With A Creamy Mushroom And Garlic Sauce
One of the best things about a can of Campbells Soup is its always there in your cupboard when you need it! This recipe uses pork chops as the main ingredient, but it would be nothing without a trusty can of Campbells Condensed Cream of Mushroom Soup.
How To make Pork Chops with a Creamy Mushroom and Garlic Sauce
- In a medium frying pan, heat the oil.
- Add the pork and cook until browned on both sides. Mix in the soup, milk and crushed garlic. Bring to the boil, stirring frequently.
- Cover over with tin foil and cook for 8-10 minutes, until the pork is cooked through.
- Serve piping hot with mashed potatoes and mixed vegetables.
How Do You Make Mushroom Soup
Creamy mushroom soup from scratch has a depth of flavour so different from canned soups , thanks to fresh herbs and ingredients.
Just a handful of ingredients needed to make your own version:
- Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
- Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you dont like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
- Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
- Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water . If unsure about quantities for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until youve achieved your ideal texture.
Vegan Cream of Mushroom Soup
This healthy and easy vegan cream of mushroom soup recipe is a copycat recipe of the classic campbell’s soup.
It will smell amazing right off the bat due to the combo of onion, mushroom and wine.
The addition of coconut milk makes it super creamy despite being dairy-free! You will like that this soup recipe is versatile and can be adjusted based on taste and preference.
This copycat campbell’s cream of mushroom soup can be used as a substitute for any recipe calling for it such as your traditional rice or chicken casserole!
It will be much healthier by cutting out the processed, canned stuff.
If you let it sit for an hour (or even overnight!), the flavors will swim together perfectly.
Yum! This vegan, heart healthy soup recipe is really easy (just the way we like it!) and sooooo delicious.
It’s a great family meal and makes enough for plenty of leftovers too! It’s warm, comforting and flavorful.
This dairy-free cream of mushroom soup does not require a Blendtec or Vitamix blender, just be careful.
Ingredients
- 1 tsp coconut oil or olive oil
- 2 medium onions diced
- 2 pounds assorted mushrooms cut into bite sized pieces (at VegaHQ we used portabella and button mushrooms)
- 1 cup of a good quality white wine or vegetable broth
- 2 15oz can coconut milk
- 2 – 4 cups vegetable stock
- 5 sprigs fresh thyme and extra for garnishing
- Salt and pepper to taste
Instructions
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In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent.
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Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
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Reserve half of the mushrooms and onions and place the rest into blender jar. Add 1 can coconut milk, secure the lid and blend until smooth.
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Blend until smooth (blend on high speed for 30 seconds with a power blender).
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Add blended mushrooms, remaining coconut milk and 2 cups stock into pot.
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Add more stock if soup is too thick for your liking.
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Add the other half of mushrooms and onions to the pot.
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Season soup with thyme leaves, salt and pepper and simmer soup over medium-low heat for 10 minutes.
Notes
Nutrition
