raises hand I’m needy! 
You mean, it’s a food?
My SiL makes a rice dish with it. I call it Demoralizing Goo. It’s rice, mushroom soup, and hamburger. It’s monochromatic and of a nearly uniform texture.
Demoralizing Goo.
It’s an emergency backup sauce for when the grocery is all out of Golden Mushroom.
You soup-eaters – do you heat and eat right from the can, or thin it with milk first? Or (shudder) use water to thin it?
Flashback to a horrible childhood memory: Gramma was in charge of us kids one day and made Campbell’s Tomato Soup for lunch – but she used WATER rather than milk! And made us eat it anyway!! :eek:
When I was a kid, it was my favorite soup!
Nowadays I hardly ever eat any of the condensed soups.
The little microwavable cans are good to eat, but I’ve never considered eating a can of the regular stuff. I don’t think it’s allowed.
Heat it on the stove, and thin it with milk. Till it’s thick, and rich and creamy, yum!
Sums up my opinion. Personally, the thought of anyone eating it in any capacity makes me ill. It’s a fungus people, related to athlete’s foot and ringworms!
To actually add something to the conversation, growing up it was only ever used as a sauce in my household, traditionally in the aforementioned bi-annual (x-mas and turkey day) green bean casserole.
Are you speaking of mushrooms? Obviously you’ve never tried portabellos. And to one day try truffles…
Food shouldn’t be gray.
It is a sauce. I use it in many dishes. Never had it as a soup, although I used to eat it right out of the can as a kid.
If the only food left in the world was Cream Of Mushroom soup, I’d learn to eat grass and dirt. There are no circumstances under which I would put a fungus in my mouth, whether or not it was disguised in soup.
To each their own.
Gotta go with fishbicycle though.
[sub]now that’s a strange statement to make[/sub]
Hm, I’ve only used it mixed with red wine and one of those Lipton onion soup mix thingys over my pot roast. I know…it’s cheating, but it makes a luscious gravy!
Can’t imagine eating it as a soup though. That just seems wrong somehow.
I never even considered it could be soup until I was visiting my cousins and they were having a bowl of it for lunch. Mom always used it as a shortcut for more time-consuming and/or difficult sauces. Now that I do my own cooking with no shortcuts, the canned stuff tastes too salty and gloppy. Yes, gloppy is too a flavor, it tastes just like canned cream of mushroom soup.
Mushrooms are delicious. If you don’t want them, gimmee.
Milk? In tomato soup? You gotta be kidding! On the can, it does say to add a can of water (to replace the can’s worth of water that was condensed out of it). When I was a kid, I tasted tomato soup with milk somewhere. It might as well have been Cream of Ass.
Gloppy is shortcut taste. It isn’t necessarily wrong; it’s just a pale shadow of right. And this from someone who grew up Campbell’s various soups dumped over ingredients–and thrived on 'em. Cream of celery and/or 'shroom or creamy chicken soup over meatballs and noodles, the green bean casserole, you name it. They’re acceptable shortcuts–kind of–thought it took me years to figure out how brainlessly simple the real deals really are.
Basic soupish-type base? Start with a few flavor thingys and a nonstick frying pan. (Well seasoned cast iron works great.) Saute the flavor thingys–'shrooms, chicken shreds, veggies, beef bits, whatever–with seasonings of choice; add thickener of choice and toss for a few minutes until incorporated then reduce heat and stir in liquid. Presto bingo.
Cream of mushroom soup, or ‘hot fungus milk’ as I label it, is a poisonous, nauseating and nasty substance that should be avoided as one might avoid things like eating raw sewage, injecting sulphuric acid into one’s eye, and having an enema using plaster of paris. At the same time.
But that’s just me. My mother used to use it to mix into a hamburger hash, some macaroni and tuna casserole dish, she served it plain, and also used it in a porkchop dish. So, I guess the answer is: both ways
I’ve oftne used Campbells Cream Of Celery Soup to thicken tripe.
I’ve often used Campbells Cream Of Celery Soup to thicken tripe.
I used to eat cream of mushroom soup all the time - as a soup. I’ve never used it as a sauce before, but I’ve heard of it.
Here’s a gross out for the cream of mushroom soup haters (and maybe even for the lovers): I never used to thin it out. I would turn the can upside down - plop! - into a microwavable bowl, heat it up, then crush many saltines into this glop, mixing it up. Gray crackers, mmm. I like my fungus crunchy. And eventually kind of mushy.
I also used to eat the golden mushroom soup. As a soup. Unthinned, crackers as usual.
But I’m a girl who will heat and eat canned peas all by themselves.
And tomato soup with milk? Goood. Also, I used to take my vegetable soup, cut up cubes of sharp cheddar cheese into it, heat it all up, then crush more saltines into that. My soup is mostly saltines, really.