campbell’s cream of mushroom
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Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.
The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.
Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
- HIGH-QUALITY INGREDIENTS: Cream of Mushroom Soup starts with mushrooms, farm fresh cream, and garlic, with no preservatives for deliciously smooth flavor TRY IT AS A RECIPE STARTER: This canned soup works perfectly as a sauce substitute for a roux or béchamel and can give you a jumpstart on your fav
Ingredients :
One-Pot Spaghetti Carbonara
Ingredients
- 4 slices bacon
- 1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 3 1/2 cups Swanson® Natural Goodness® Chicken Broth
- 1/2 cup grated Parmesan cheese or Pecorino Romano cheese
- 8 ounces uncooked spaghetti
- 1 cup frozen peas, thawed
Instructions
Tips
- For a flavor twist, substitute 2 cups fresh baby arugula for the peas and diced pancetta for the bacon.
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Step 1
Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.
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Step 2
Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.
Lemon Herb Chicken Primavera
Chicken, veggies and a creamy mushroom sauce…this fabulous skillet dish is ready to serve in just 25 minutes.
Ingredients
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1/8 teaspoon garlic powder
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1/4 teaspoon dried basil leaves, crushed
- 1 bag (about 16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
Instructions
Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you’re using larger chicken breasts they may require a little longer cooking time.
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Step 1
Sprinkle the chicken with the garlic powder.
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Step 2
Spray a 10-inch skillet with vegetable cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides.
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Step 3
Stir the soup, milk, lemon juice, basil and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.
15-Minute Chicken & Rice Dinner
Here it is, your perfect busy day dinner recipe! 15-Minute Chicken & Rice Dinner gives you chicken, rice and veggies, all in one skillet, all in 15 minutes, start to finish. It also uses ingredients you usually have on hand, so there’s no need to make a late grocery run! Start by browning some chicken breasts, then add condensed cream of chicken soup, water, instant rice and broccoli to the skillet. Just make sure you’re using instant rice so it cooks quickly! You can even use instant brown rice- see the tip below for how. This 15-Minute Chicken & Rice Dinner recipe is so quick and easy, no one will even have time to ask, What’s for dinner?
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 1 tablespoon vegetable oil
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
- 1 1/2 cups water
- 1/4 teaspoon paprika
- 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
- 2 cups fresh or frozen broccoli florets (about 6 ounces)
Instructions
Tips
- If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
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Step 1
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
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Step 2
Stir the soup, water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.
Campbell’s Condensed Cream of Mushroom Soup, 10.5 OZ
Details
In a bowl. In a recipe. Campbell’s® Condensed Cream of Mushroom Soup has been a trusted pantry staple in kitchens across America for decades. Our classic cream of mushroom soup is a smooth, rich combination of mushrooms, fresh cream and garlic. Find comfort in it as an easily customizable soup, or use it as an extremely versatile ingredient for delicious weeknight dinners. Open up possibilities by using our soup as a quick starter for quick, family-pleasing recipes, including everything from sauces and sides, to main dishes and casseroles. Visit Campbells.com for recipes such as Green Bean Casserole and Easy Beef Stroganoff, and join Campbell’s in cooking creatively in the kitchen. M’m M’m Good!®
Campbell’s® Condensed soups—Made for Real, Real Life.® From Chicken Noodle to Tomato and everything in between, we make delicious soups with quality, farm-grown ingredients in flavors you and your family know and love. Whether Campbell’s Condensed soups are your secret ingredient in recipes or you want to simmer down with the perfect bowl, we have a soup for everyday that everyone can enjoy. When you grab the familiar red and white can, know you’re grabbing a trustworthy brand that lacks artificial flavors and colors.
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