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Can of Campbell's Condensed Cream of Mushroom Soup. Soups made with cream and mushrooms have been made for many hundreds of years, based on French cream sauces.In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934. [1]
Condensed soup is a staple of Campbell's now, but it wasn't always. It was invented in 1897 — 28 years after the company was founded. The company's chemist (and future company president), John T ...
In March 2008, Campbell's Soup was rebranded as Batchelors Condensed Soup in the UK and Erin in Ireland when the license to use the brand name in those countries expired. Premier Foods , headquartered in St. Albans , Hertfordshire , bought the Campbell Soup Company in the UK and Ireland for £450 million ($830 million) in 2006 but was licensed ...
3. Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf. Tip: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 / 2 cup water; 3 tbsp thinly sliced fresh basil leaves; 1 package (16 ounces) linguine, cooked and drained; grated parmesan cheese
2 cup sliced mushroom; 1 medium onion, chopped; 1 boneless beef sirloin steak, 3/4-inch thick (about 3/4 pound), cut into strips; 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 1 / 2 cup water; 2 tbsp Dijon-style mustard
1 tbsp vegetable oil; 2 cup cubed cooked ham; 1 medium onion, chopped (about 1/2 cup); 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
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