Recipes Using Cream of Mushroom Soup: Versatility in a Can!

Experience Cream of Mushroom Recipes!

Cream of Mushroom Soup is used as a staple for many recipes. It enhances flavor, thickens or thins, and makes a superb gravy.

Cream of Mushroom soup is wonderful but often passed over. Some say yuck, mushrooms. However the mushrooms in this tasty creamy soup are hardly noticeable.

You can enhance many recipes using Cream of Mushroom soup. Laid out in this lens are some detailed dishes you might like to try.

About Cream of Mushroom Soup

Champignon Mushroom

Cream of mushroom soup is a common type of canned soup. The Campbell Soup Company began producing "Cream of Mushroom Soup" in 1934, the same year that it introduced "Chicken with Noodles". Cream of mushroom soup is often found as an important base ingredient in many casseroles and comfort foods. In hotdish country, the ingredient is often called "Lutheran binder", in reference to its thickening properties.

read the rest of the Wikipedia article

You Basic Cream of Mushroom Concoction...

This is the basic Cream of Mushroom mix you will need for all the recipes here.

What you will need:

1 can of Cream of Mushroom soup (10 1/2 oz)
3/4 can of milk
2 dashes of Lawry's Season Salt
2 dashes of Garlic pepper
2 heaping tablespoons of sour cream

Mix

In a mixing bowl, whisk all of your ingredients
until smooth.

Cream of Mushroom Recipes: Concoction

Mushroom Defined

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap, just as do store-bought white mushrooms.

The word "mushroom" can also be used for a wide variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.

Forms deviating from the standard form usually have more specific names, such as "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their placement in the order Agaricales. By extension, "mushroom" can also designate the entire fungus when in culture or the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms.

read the rest of the Wikipedia article

Cream of Mushroom Recipes: Chicken over Rice

Chicken in Cream of Mushroom over Rice Recipe

Cooking the Chicken

This chicken recipe using Cream of Mushroom soup is delightful and filling.

You will need approximately 2 pounds of boiled chicken. I use leg quarters because the dark meat is more tender. However you may use a whole chicken to include the white meat, if you prefer.

What you will need:

Three large chicken leg quarters (four may be used if they are small quarters)
A large stock pot
Onion powder
Lawry's Garlic Salt (it has no MSG and already has parsley in it)
Ground Comino
About 1/2 white onion, chopped

Cooking The Chicken:

Place your leg quarters, with the skin, in your stock pot. Add enough water to cover, about 1 inch over the chicken. Add your onion and sprinkle in your dry spices--3-4 shakes each.

Cream of Mushroom Recipes: Boil Leg Quarters

Bring the quarters to a boil and reduce heat to simmer for 1 hour. Remove the quarters and allow them to cool for skinning and deboning. (Retain the broth, you will need it for your rice recipe.)

Clean your chicken and discard the skin and bones. Break up larger chunks into bite-sized pieces.

Stock Pots are a Kitchen Cookware Staple

Calphalon Tri-Ply Stainless-Steel 8-Quart Stockpot with Glass Lid

Amazon Price: $79.95 (as of 01/09/2009)

Your chicken needs room to cook. This is the kind of stock pot I use to boil my chicken in, an older model. The glass lid is especially nice so you can avoid the peek-a-boo syndrome. The best feature of this pot is it's stainless steel! Mine has given me years of service and delicious food.

A Tip for You!

Cooking tip

When you boil your chicken you will have more than enough broth for your rice. This broth freezes well. I usually have 4 cups of broth left over.

When I purchase sour cream or margarine, I buy 16 oz tubs. Rather than toss the tubs out, I keep them to freeze my extra chicken broth in.

16 oz is two cups of broth, perfect for 1 cup of rice.

The broth is fantastic for many of your holiday meals calling for chicken broth, much better than canned.

By doing this you are saving money and recycling!

Putting Your Chicken and Cream of Mushroom Together

In a large baking dish mix your boiled chicken and cream of mushroom soup concoction together. The chicken should be covered with it.

Cream of Mushroom Recipes: Cover Chicken with Concoction

Cover tightly with aluminum foil and place in a preheated 325 degree oven. Cook for about 30 minutes or until bubbly.

Rice Cooked My Way!

This Product Will Help You Remove Starch from Your Rice!

Cuisipro 9.25" Coarse Mesh Strainer

Amazon Price: $9.99 (as of 01/09/2009)

The Perfect Rice Recipe

Tastier than Steamed Rice!

I know what you're thinking, why not use steamed rice? Well, steamed rice is alright but it's rather bland. These meals deserve some special rice. Try it and you'll see what I mean. You can always use steamed rice if you like.

What you will need:

1 cup of long grain white rice
2 1/4 inch wedges of white onion quarter sliced (like a pinwheel)
A pinch of whole Comino (sold in the whole spice section of your grocer)
1 Tbsp of oil
A large non stick fry pan with a secure lid
2 cups chicken broth (from your chicken above)

Cooking Your Rice:

Before you begin cooking your rice you should soak it to remove the starch. Rinse and drain well.

Cream of Mushroom Recipes: rinse and drain rice

Heat your oil in the frying pan to medium high. Add the rice and pinch of whole Comino, grind it a bit in your fingers to release the flavor from the seeds.

Begin browning and stir it frequently to prevent burning. Sometimes I add a spray of Pam at this point. This was a habit I developed when I was using an older frying pan. I still do it with my new pan. Old habits never die. But if you are having sticking issues, you may want to try it.

Cream of Mushroom Recipes: Browning Rice

When the rice starts to brown, add your onion. Once the rice turns golden brown, pour in the chicken broth.

Reduce heat to low. All stoves are different, for mine low is Min. For yours, it could be a number, between 1-2. You may have to experiment with the heat some. The heat should be high enough to create steam when you lift the lid.

Cover and allow the rice to absorb the broth. This usually takes about twenty minutes. You should check the rice to ensure it is not sticking. If it is add a little water, about 2 tablespoons. Cover and cook for 10 more minutes.

The best way to test if it's done is to taste it. It should be firm but not crunchy. If it's crunchy, but all the water is absorbed, you should add a bit more water and let it cook a little longer.

Use the Right Frying Pan!

Your fry pan should perform for you, not make you work. A fry pan with a fitted lid will serve you well for a variety of dishes. Take a look at some of these beauties...

Calphalon One Nonstick 12-Inch Covered Fry Pan

Amazon Price: $144.95 (as of 01/09/2009)
List Price: $49.99

T-Fal 5-qt. Jumbo Cooker - Gray

Amazon Price: $24.99 (as of 01/09/2009)
List Price: $24.99

Calphalon Contemporary Nonstick Covered Fry Pan, 13"

Amazon Price: $99.95 (as of 01/09/2009)
List Price:

KitchenAid Gourmet Essentials Hard Anodized Nonstick 12-Inch Covered Stir Fry Pan

Amazon Price: (as of 01/09/2009)
List Price: $100.00

Cream of Mushroom Recipes: Pork Chops!

Pork Chops in Cream of Mushroom Soup

What you will need:

7-8 small-medium thin cut pork chops bone in or boneless
A large fry pan
1 Tbsp oil
Lemon pepper seasoning

Cooking Your Chops:

Heat the oil in your frying pan. Lightly season each side of the pork chops.

Cream of Mushroom Recipes: Brown Chops

Brown the chops well on both sides.

Cream of Mushroom Recipes: Arrange in baking dish

Align your chops in a large baking dish. It's okay if they over lap.

Cream of Mushroom Recipes: Cover with concoction

Spread your Cream of Mushroom concoction all over and between the chops.

Cover tightly with aluminum foil and bake in a preheated 325 degree oven for 40 minutes.

Prepare your rice as directed above.

The Cream of Mushroom comes out more like a gravy in this dish. It is a bit thinner and mixes superbly with the rice.

Cream of Mushroom Recipes: Meatballs!

What you will need:

1 pound lean Ground Beef
1/2 can Original Rotel
1 tbsp Worcestershire
2-3 dashes each Onion Powder, Lawry's Garlic Salt, and Lawry's Seasoned Salt.

Cream of Mushroom Recipes: Lawry's is my Favorite!

Prepare Your Meatballs:

In a large mixing bowl, combine all your ingredients. Get your clean hands in there and really mix it up good!

Form your meatballs. I usually do about 1 inch balls, but you can do larger if you wish.

Cream of Mushroom Recipes: Meatballs

In a large fry pan, brown your balls. They do not have to be cooked all through. This is really just to remove any fat. Drain.

Cream of Mushroom Recipes: Brown Meatballs

Place your meatballs in a baking dish and cover with your Cream of Mushroom concoction. Cover the dish with aluminum foil and bake in a preheated 350 degree oven for 35 minutes.

Cream of Mushroom Recipes: Cover Meatballs

Serve your Cream of Mushroom Meatballs over rice and enjoy!

Here's my favorite link:

Cream of Mushroom Recipes: Beefy Potato Stroganoff!

Try some Cooking Gear...

Put up Your Dukes!

What's your thought about Cream of Mushroom soup now?

Fetching blurbs now... please stand by

Still yuck!

I'm giving it a chance!

Susan52 says:

It's amazing how good this soup is in so many recipes. I use it a lot - and I'm not a huge mushroom fan. I say thumbs up to Cream of Mushroom soup!

Posted September 25, 2008

KimGiancaterino says:

I always keep a few cans on hand. Probably because my mom used it a lot in casseroles and it's a comfort food.

Posted September 10, 2008

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