<p>I’m just a wee bit obsessed with recipes. My new thing these days is casserole recipes. I’ve seen a bunch lately that call for cream of mushroom soup. There’s something about that (aside from the fact that I don’t like mushrooms) that makes me gag.</p>
<p>Any ideas for substitutions?</p>
<p>A thick white sauce; A thick white sauce flavored with onion or garlic. Or a gravy.</p>
<p>Bechamel sauce, if you’re a cook.</p>
<p>Cream of chicken soup if you’re not.</p>
<p>Me, I really really like cream of mushroom soup. But it’s basically a thick cream sauce with some mushrooms added.</p>
<p>I avoid the canned Campbell kind and use the glorified versions instead (the ones found in the deli sections of Safeway or Costco).</p>
<p>I’m a fan of cream of celery myself.</p>
<p>It’s hard for me to believe this now, (and I was a picky kid), but my mom used to make us cream of mushroom soup for lunch when we were kids and I loved it!!! Loved when I would get the little bits of mushroom …I haven’t thought of eating it that way for years now until I read this thread… (thanks for the memories!)</p>
<p>I wouldn’t dream of eating a bowl of cream of mush soup. BUT I find it is a good and easy enhancement in many recipes. Since I’m very lazy and not such an enterprising cook…I use it.</p>
<p>Don’t like cream of mushroom either, but i find that if i smash up (or pick out) the little mushroom pieces it’s much better. Campbell’s also makes a cream of chicken AND mushroom blend that is very good and a cream of chicken with herbs. Both are great for recipes.</p>
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<p>OK, I do not buy canned soup so I have no idea what you are talking about here. What is “the glorified version” ???</p>
<p>I like using fresh heavy cream and some paramsean when a canned soup is called for, depending on the recipe and how long it’s baked, the cream will thinken up enough for most dishes. You can use a little roux if you want it thicker but I really prefer to go with a flouless sauce. Calories I know, but low sodium!</p>
<p>I love homemade cream of mushroom or cream of anything really!</p>
<p>So I take it I’m the only one who considers Campbell’s Cream of Mushroom a comfort food? I love it with buttered toast points (no crust) when I’m overtired or sick.</p>
<p>(I do make it with milk.)</p>
<p>Soup in recipes is just substituting for a bechamel or veloute sauce with the appropriate flavorings and of the appropriate thickness. They are SO easy to make that it always amazes me when people use soup. Heavy cream can, indeed be an alternative but it does behave a little differently when a casserole is baked…</p>
<p>Kelowna, I hate the rubbery mushroom pieces in the Cambell’s soup. Costco used to sell Martha Stewart “Kirkland Signature mushroom soup” with sherry and portabella mushrooms listed among the ingredients, so I tried it in the beef stroganoff, and it was great. Worked well in some casseroles, too (may be a bit watery for some). Then I found a similar soup at Safeway, which was great since I did not have to buy a two-pack, but have not seen it at Safeway lately.</p>
<p>[Savory</a> Mushroom Soup](<a href=“http://www.marthastewart.com/portal/site/mslo/menuitem.4af27a8e9e64e1611e3bf410b5900aa0?vgnextoid=9072d28473d86110VgnVCM1000003d370a0aRCRD&vgnextfmt=default]Savory”>http://www.marthastewart.com/portal/site/mslo/menuitem.4af27a8e9e64e1611e3bf410b5900aa0?vgnextoid=9072d28473d86110VgnVCM1000003d370a0aRCRD&vgnextfmt=default)</p>
<p>Here’s an easy recipe for a bechamel/white sauce. One Tbsp. butter/margarine, one Tbsp. flour, 1 cup hot milk. Melt butter over low heat, add flour and stir until mixed. Cook for 30-60 seconds. Whisk in hot milk and slowly bring just to a boil. Add salt, pepper, spices, herbs of your choosing. Even grated cheese.</p>
<p>If you want to cook with a thick cream, mix equal parts of whipping cream and sour cream. Works best if they are mixed at room temperature and then refrigerated. There is no sour edge as with just sour cream, but the addition of sour cream lets you cook with it without regular heavy cream curdling. You can use fat free sour cream, but it will not be as thick. Its the best approximation I’ve found for French creme fraiche.</p>
<p>I’m a pretty devoted cook, and I’ve always enjoyed canned soup in comfort foods like tuna casserole, turkey tetrazzini, and chili mac.</p>
<p>Campbell’s used to have a line of soups called Campbell’s Select, advertised on TV by John Lithgow. The Creamy Portobello was outstanding but I don’t think they make it anymore. Here’s an Amazon.com page that shows it but it’s not available there, either.
[Amazon.com:</a> Campbell’s Select Gold Creamy Portobello Mushroom, 18.3-Ounce Boxes (Pack of 12): Grocery](<a href=“http://www.amazon.com/Campbells-Select-Portobello-Mushroom-18-3-Ounce/dp/B000■■8MAK]Amazon.com:”>http://www.amazon.com/Campbells-Select-Portobello-Mushroom-18-3-Ounce/dp/B000■■8MAK)</p>
<p>But I’m with dmd77 - my mom used to give me cream of mushroom soup when I wasn’t feeling well. I’d crumble a bunch of saltines into it so it was almost mush and it was the greatest comfort food ever!</p>
<p>I would substitute cream of celery or chicken or anything. Another non mushroom fan here, but I do like the green bean casserole for holidays.</p>
<p>Thanks for the easy bechamel recipe.</p>
<p>I do tango’s recipe (#14) in the microwave in a gigantic pyrex measuring cup. Measure, cook in same container and the roux will never burn- which I have done on countless occassions.</p>
<p>My new thing these days is casserole recipes.</p>
<p>Me too!! So not like me…and cream of mushroom has been on the list. I made tuna noodle casserole for the first time in my whole life last week…then last night, I did something similar from a recipe on the Campbell’s Soup website</p>
<p>Can you guys share some of these recipes? I really loved Zoosermom’s broccoli/cauliflower casserole and I would love some more good ones!</p>