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What is the difference of Golden Mushroom Soup and Cream of Mushroom Soup?
Golden Mushroom soup does not have cream
What is the difference in golden mushroom soup and cream of mushroom soup?
Um...that they taste different?
How many calories in a can of cream of mushroom soup?
There is 110 calories in a can of Campbell's cream of mushroom soup.
What country does Mushroom soup come from?
The origin of mushroom soup are lost to history, but forms of mushroom cream soups have been known in Italy and France for centuries.Due to the simple ingredients, and easy availability of them (cream from cow's or goat's milk, and mushrooms from wild forest stocks), it is likely that mushroom soups are as old as the development of hunter/gatherer society.
How do you change mushroom soup to taste like golden mushroom soup?
You can add a little cream and white wine.
What is the difference between cream of mushroom and mushroom soup?
Cream of mushroom soup is a type of soup made with a broth or stock base thickened with a roux (a mixture of fat and flour) and cream. Mushroom soup is a broader term that refers to any soup that features mushrooms as a primary ingredient but may not necessarily include a creamy base like cream of mushroom soup.
Is there milk in campbells cream of chicken soup?
Yes there is milk, it just does not look like it.
Where is mushroom cream soup from?
It is from the Romans. They grow them then squash them to make the soup. Sam
What can you substitute cream for in a cream of mushroom soup?
Try cooking sliced mushrooms and adding cream
Can milk be use in boiling soup?
Yes, there's a recipe on the back of campbells cream of chicken & mushroom that uses 2/3 cup milk instead of water.
Does Campbell's Soup Company still make golden corn soup?
That is two seperate soups, and they still have both. They have Golden Mushroom soup, and they have Cream of Mushroom soup. They make both. I have never heard of Golden Cream of Mushroom.
How many grams are in a cup of mushroom soup?
Cream of mushroom has very few carbohydrates. This is because the bulk of the soup is heavy cream. There may be variations of the soup where the bulk of the soup is a roux, which is a carbohydrate-rich ingredient.
