Emily Johnson
Cream of mushroom soup has been a staple in many kitchens for generations, with its comforting and versatile nature making it a popular choice for both home cooks and professional chefs. The soup's mass production and distribution were made possible by the advent of canned goods in the 19th century, with Joseph A. Campbell's company gaining popularity for its high-quality soups by the early 20th century. Campbell's began producing its iconic canned Cream of Mushroom Soup in 1934, and the product has since become a beloved classic, often used as a base ingredient in casseroles, sauces, and other culinary creations.
| Characteristics | Values |
|---|---|
| Origin | France |
| Originator | Dr. John T. Dorrance |
| Year of origin | Early 20th century |
| Core ingredients | Mushrooms, cream, broth |
| Other ingredients | Butter, olive oil, garlic, black pepper, sherry, nutmeg, thyme, onion |
| Types of mushrooms | Button, shiitake, cremini, wild |
| Use | Base ingredient in casseroles, comfort food, standalone dish |
| Popularity | Widespread |
| Storage | Refrigerated for up to 5 days; frozen without cream |
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What You'll Learn
Cream of mushroom soup's mass production
Cream of mushroom soup is a simple soup made with a basic roux that is thinned with cream or milk, to which mushrooms or mushroom broth are added. In North America, it is a common canned condensed soup, with Campbell's producing its own version since 1934.
The mass production of cream of mushroom soup involves a combination of automated and manual processes to handle the large-scale preparation and packaging of the soup. Here is a step-by-step guide to the mass production of cream of mushroom soup:
Ingredient Preparation:
Firstly, the ingredients need to be sourced and prepared in large quantities. This includes mushrooms, which are the star ingredient, as well as cream or milk, flour or cornstarch for thickening, and various seasonings and aromatics like onions, garlic, and herbs.
Mixing and Cooking:
In large industrial vats or cookers, the ingredients are combined and cooked according to the cream of mushroom soup recipe. This involves heating the mixture to a specific temperature for a set duration, stirring continuously to ensure even cooking and prevent burning.
Pureeing or Blending:
To achieve the desired creamy consistency, the cooked mixture is then pureed or blended. This step can be done in large industrial blenders or using specialized equipment designed for high-volume food processing.
Seasoning and Adjustment:
After blending, additional seasonings, such as salt and pepper, may be added to taste. The consistency of the soup may also be adjusted at this stage by adding water or stock to thin it out or by further reduction to make it thicker.
Cooling and Packaging:
The soup is then rapidly cooled to prevent spoilage and to prepare it for packaging. This can be done using large-scale refrigeration systems and cooling tunnels. Once cooled, the soup is packaged into cans, jars, or other suitable containers, sealed, and labeled.
Storage and Distribution:
Finally, the packaged cream of mushroom soup is stored in temperature-controlled warehouses before being distributed to retailers and consumers. The mass production process ensures that the soup can be produced efficiently, safely, and consistently to meet the demands of the market.
While the above process provides a general overview of cream of mushroom soup mass production, specific manufacturers may have unique processes or additional steps to differentiate their products in the market.
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Its use as a base for sauces and casseroles
Cream of mushroom soup is a versatile ingredient that can be used as a base for sauces and casseroles. Its use in casseroles is well-known, with canned soup being a popular choice for home cooks as a convenient and tasty option. The soup provides a creamy texture and savoury flavour that complements various dishes.
When it comes to sauces, cream of mushroom soup can be utilised as a foundation to create a rich and flavourful mushroom sauce. This sauce is simple to prepare and can be made with various mushrooms, such as button, shiitake, or cremini. The soup is also an excellent base for dips and can be incorporated into pasta dishes, risottos, and other savoury creations.
To elevate the sauce, consider adding wine and Parmesan cheese. These ingredients enhance the depth of flavour and savouriness, creating a luxurious taste experience. For those who prefer a thicker sauce, cornstarch and water can be added during the cooking process.
The versatility of cream of mushroom soup extends beyond its use in casseroles and sauces. It can also be used as a base for dips and incorporated into risottos, pasta dishes, and other savoury meals. Its creamy texture and flavour make it a popular choice for home cooks, offering convenience and a comforting taste.
Cream of mushroom soup has been a staple in the product line of well-known soup companies since the early 20th century, and its popularity has only grown over the years. Its use as a base for sauces and casseroles is a testament to its adaptability and enduring appeal in the culinary world.
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The Campbell Soup Company's role
The Campbell Soup Company, founded in 1869 by Joseph A. Campbell and Abraham Anderson, began as a small canning business in Camden, New Jersey. Initially, the company produced a range of preserved goods, including tomatoes, vegetables, jellies, condiments, and soups.
In 1897, a pivotal moment occurred when chemist John T. Dorrance, the nephew of a company executive, invented a method to condense soup by removing water, leading to the introduction of condensed soups. Several decades later, in 1934, Campbell's introduced its condensed cream of mushroom soup to consumers. This product was unique as it was marketed as both a soup and a sauce, with the company providing recipes that featured this dual usage.
Campbell's Cream of Mushroom Soup is made with mushrooms, cream, and garlic, resulting in a smooth and rich flavour. The soup is versatile and can be enjoyed on its own or as a base for casseroles and sauces. It has become a holiday staple, with 50% of its annual sales occurring between November and January.
While Campbell's wasn't the first to invent cream of mushroom soup, they were the company that successfully canned and commercialized it. The product has become a beloved classic, with many people sharing their childhood memories and recipes associated with it. However, some consumers have noticed changes in the recipe over the years, impacting the taste and consistency of the soup.
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The soup's canned goods revolution
The history of canned goods and, specifically, canned soup, is an interesting one and represents a significant shift in food production and consumption. The 'Canned Goods Revolution' truly began in the 19th century with the advent of the canning process. This revolutionised how people ate and accessed food, and it remains an important milestone in the history of food production.
The process of canning food was invented by the French chef Nicolas Appert in 1795. Appert discovered that food could be preserved by being sealed in glass jars and heated. This process would kill the bacteria and prevent spoilage. The British inventor Peter Durand built on Appert's work and, in 1810, patented the use of tin-coated iron cans for preserving food. This was a pivotal moment as it introduced the concept of the modern-day 'can'. Over the next few decades, canning became an established method of food preservation, especially for military and naval use.
It was during this time that condensed soup was invented by Dr. John T. Dorrance, a chemist working for the Campbell Soup Company. In 1897, he developed a method to condense soup by removing half the water, making it cheaper to package and ship. This invention, coupled with the growing availability of canned goods, helped to bring soup into the homes of everyday people. Cream of mushroom soup, a now-classic variety, was introduced to the market in 1934 by the Campbell Soup Company and quickly became a popular choice for consumers.
The mid-20th century saw the height of the canned goods revolution, with a vast array of foods being made available in tins and cans. This period also saw the rise of 'convenience food', with busy households embracing the ease and speed of preparing a meal with canned goods. Soups were a staple of this era, with cream of mushroom, along with other varieties, becoming a go-to option for quick and nourishing meals. The versatility of canned soup also contributed to its popularity, as it could be used as a base for casseroles, sauces, and other dishes.
Today, canned goods remain a staple in kitchens worldwide, and while fresh and frozen foods have certainly gained traction, the convenience and longevity of canned soup ensure it remains a popular choice for those seeking a quick, easy, and affordable meal option. The history of canned soup is a testament to the innovative spirit of food production and the enduring appeal of a warm and comforting bowl of soup.
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Homemade cream of mushroom soup recipes
Cream of mushroom soup is a simple dish with a basic roux—a mixture of butter and flour—thinned with cream or milk, and then mushrooms or mushroom broth are added. In North America, it is a common canned condensed soup. However, homemade cream of mushroom soup is full of flavour and easy to make.
Ingredients:
- Butter
- Flour
- Mushrooms (common white button mushrooms, cremini mushrooms, portobello mushrooms, or chantrelles)
- Chicken broth (or vegetable broth for a vegetarian option)
- Milk (or cream for a richer flavour)
- Salt and pepper
- Fresh herbs (thyme, parsley, rosemary, oregano, tarragon, chives, or cilantro)
Instructions:
- Melt butter in a large saucepan over medium-high heat until foaming.
- Add mushrooms and cook until they have released most of their liquid, about 5-10 minutes.
- Remove 1 cup of the cooked mushrooms and set aside.
- Add onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in flour and stir.
- Add chicken broth and heat until thickened, stirring frequently.
- Stir cream with additional flour and seasonings.
- Add cream to the soup and heat to thicken, stirring frequently.
- Whisk the cream into the soup and add black pepper. Adjust salt and pepper to taste.
- Stir in the reserved cooked mushrooms.
This soup will keep refrigerated for up to five days and can be frozen without the cream and heated before serving, whisking in the cream at the end.
Variations:
- Use wild mushrooms or a combination of your favourite mushroom varieties.
- Add a dash of sherry or nutmeg.
- Use vegetable stock powder for a delicious vegetarian soup.
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Frequently asked questions
Cream of mushroom soup has been around for hundreds of years, but its popularity rose in the 19th century with the advent of canned goods. In 1869, Joseph A. Campbell founded the Campbell Soup Company, which began producing canned cream of mushroom soup in 1934.
Campbell's started producing canned cream of mushroom soup in 1934.
By the early 20th century, cream of mushroom soup had become a staple in Campbell's product line.
