Savory Creamy Mushroom Soup

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CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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CAMPBELL’S® Condensed Cream of Mushroom Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now

Ingredients

  • 5 cans CAMPBELL’S® Condensed Cream of Mushroom Soup
  • 2 cans CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 4 cups (1 L) Fresh mushrooms chopped
  • 1 1/2 cups (375 mL) Chicken Stock
  • 2 tsp (10 mL) Summer Savory
  • 1 cup (250 mL) heavy cream
  • 1 tbsp (15 mL) oil
  • 1 tbsp (15 mL) butter

Directions

  1. In a non-stick skillet on high heat, saute the quartered mushrooms in the butter and oil until lightly browned (3 - 5 minutes).
  2. Add chicken stock to mushrooms and simmer on low heat 3 - 5 minutes. Drain mushrooms and return to pan. Withhold 1/2 cup of stock and discard extra stock.
  3. Return mushrooms to low heat and add stock and salt and pepper. Stir in cream and summer savory and simmer 10 minutes on low heat, stirring frequently.
  4. In a large heavy bottomed pot put all cans of soup. Add mushrooms and cream mixture and bring to a slow simmer.
  5. Simmer 30 minutes on low heat, stirring occasionally. Serve with warm bread or rolls.

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