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

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