Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavored gravy. History Soups made with cream and mushrooms are much older than the canned variety. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years. In America, the Campbell Soup Company began producing its well-known "Cream of Mushroom Soup" in 1934. Regional usage Canned cream of mushroom soup has been described as "America's béchamel". In Minnesota, the ingredient is often called "Lutheran binder," in reference to its thickening properties and its prominence in hotdish recipes, especially in Lutheran church cookbooks. See also Bisque (food) Clam chowder Green bean casserole List of mushroom dishes List of cream soups Oyster stew List of soups Tuna casserole Vegetable soup List of vegetable soups Mushroom sauce References External links (Mushroom) Cream Soup Substitute recipe (using dried bullion) Cream of Portabella Mushroom Soup Cream soups Cuisine of the Midwestern United States Mushroom dishes