Tuesday, May 22, 2007

Campbell's Cream of Mushroom


Since its introduction in 1934, Campbell's “cream of mushroom soup” has been a pantry staple to this day. Back in the 60's Campbell's soups were made iconic by various Andy Warhol paintings of the red and white soup cans and now they are one of the best recognized American food products. On its own cream of mushroom is nothing spectacular. Processed, thick, goopy, and devoid of real mushrooms comes to mind. If diluted according to can instructions, it makes a weak soup that pales in comparison to homemade cream of mushroom soup.

Luckily, it proves itself useful in other cooking purposes. It’s used as the sauce for a multitude of casseroles, can add body to other soups, and serve as the base for quick gravies and sauces. Even though I’m against most processed foods, cream of mushroom soup is something I always have in my pantry. Nowadays it’s a Campbell’s bestseller, ranking second only after “chicken noodle”. Not only is the soup immensely popular, but the dishes that were created in the Campbell kitchen back in the 40’s and 50’s are now American classics, such as the Thanksgiving staple, Green Bean Casserole.

Recipes:
Creamy Cauliflower and Kielbasa

3 comments:

August said...

Nooooooooooooooooo!!!!

It doesn't look like cream.
It doesn't look like mushrooms.
It makes a sickening sound coming out of the can!
That's not food, it's a prop from a horror movie!

Wandering Chopsticks said...

Hehe. I like it in mac and cheese to make it creamier. And chicken pot pie.

Amy said...

August,
:P It may not be the best food item, but I only use it for cooking occasionally, I promise! :)

WC,
Chicken pot pie is a good use for it!

LinkWithin

Blog Widget by LinkWithin