Flavor Name:Beefy Mushroom Soup
Campbell's Beefy Mushroom Soup
Campbell's Condensed Soups are just the start of a great meal
Instantly add rich flavor to your favorite dishes with Campbell's Condensed Soups. Versatile and pantry-friendly, Campbell's Condensed Soups are your go-to ingredient in the kitchen. Try them as an easy, time-saving shortcut in your favorite recipes. Our creamy soups can even be used in place of a béchamel or roux as a sauce starter.
Try Some of our Favorite Recipes!
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One-Pot Chicken Curry made with Condensed Cream of Mushroom SoupIngredients - 1 1/4 pounds boneless, skinless chicken thigh
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
- 1/2 cup milk
- 2 pounds sweet potato, peeled and cut into 1-inch pieces (about 4 cups)
- 8 cups loosely packed spinach or kale
Directions - Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from pan
- Add the curry powder to the skillet and cook and stir for 1 minute. Add the soup and milk and stir until smooth. Add the potatoes and heat to a boil. Reduce the heat to low.
- Cover and cook 25 minutes or until the potatoes are tender.
- Return the chicken to the skillet. Add the spinach. Cover and cook for 5 minutes or until the chicken is cooked through and the spinach is wilted, stirring occasionally. Season to taste.
| 15-Minute Chicken & Rice Dinner made with Condensed Cream of Chicken SoupIngredients - 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise)
- 1 tablespoon vegetable oil
- 1 can (10.5 ounces) Campbell’s Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
- 1 1/2 cups water
- 1/4 teaspoon paprika
- 2 cups uncooked instant white rice
- 2 cups fresh or frozen broccoli florets
Directions - Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned on both sides. Remove the chicken from the skillet.
- Stir the soup, 1 1/2 cups water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.
| Green Bean Casserole made with Condensed Cream of Mushroom SoupIngredients - 1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French's French Fried Onions
Directions - Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
- Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
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- Enjoy this hearty combination of beef stock with tender mushrooms and seasoned beef
- Packaged in a non BPA lined, 10.5 Ounce. recyclable can
- Great to use as an ingredient to amp up recipes
- Count on these hearty, savory flavors to satisfy
- 50 calories per 1/2 cup serving
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