Prep time
20 MIN
Total time
50 MIN



  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.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

Did you make this?
Tell us what you think.


Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox