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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] Home cooks had already been using canned soup as a casserole or sauce base, and Campbell's started publishing its own recipes based on ...
Adding white beans makes this heartier than your average chicken noodle soup, and the addition of green chiles, jalapeño, and sour cream add the perfect amount of heat and creaminess to switch up ...
2. Creamy Green Chile Chicken Cobbler. If you're craving the flavors of the Southwest, this green chile chicken cobbler should do the trick. The chiles and enchilada sauce add a little heat, while ...
[11] [12] Cream of chicken soup: Mass-produced in a condensed soup form, various non-commercial and homemade variations also exist Cream of mushroom soup: A simple soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. In America, the Campbell Soup Company began producing its well-known ...
Plant No. 2, originally a tomato-processing plant, shut down in 1980. In the 1950s it had manufactured about 35% of all Campbell's products. Products included pork and beans; tomato juice, V8 vegetable juice, Franco-American spaghetti, macaroni and cheese; and soups (notably: bean with bacon, cream of mushroom, cream of celery, and cream of ...
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Cream of chicken: Cream Mass-produced in a condensed soup form, various non-commercial and homemade variations also exist Cream of potato: Cream Cream of tomato: Cream Cream of crab: France: Bisque Pictured is Maryland cream of crab soup. Cream of mushroom: Cream Crème Ninon: France: Bisque Base of a heavy stock purée of green peas and dry ...
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