Is there a recipe for cream of mushroom soup that tastes a bit like Campbell's, despite using good ingredients

I'm wanting to wean somebody off of that flour-oil-salt-with-one-mushroom sludge. Any suggestions? An imitation recipe, even one using low-quality ingredients, would be welcome; at least that would give me something to tweak.





I do have Google %26amp;c; I am not looking for just any cream of mushroom soup recipe. Though if you have one you've tried, and found Campbellsy, go for it...Is there a recipe for cream of mushroom soup that tastes a bit like Campbell's, despite using good ingredients
this is my favourite mushroom soup, it not only tastes good but also easy to make, and it somewhat reminds me of the campbells soup, i hope its what ur looking 4





creamy and delicious mushroom soup


2 medium onions, chopped





3 stalks celery, chopped





4 garlic cloves, chopped





3 medium potatoes, peeled and cubed





3 cans chicken stock 2 cups heavy cream





Thyme and parsley, 1/2 tsp each





1/2 stick butter





1 package button mushrooms, sliced thin





1 package shitake mushrooms, coarsely chopped





2 large portabella mushrooms, sliced, then slices halved





1 tsp Tony Charchee Seasoning





Salt to taste





1/4 cup instant flour or cornstarch and 1/4 cup water, made into a slurry





In large soup pot, saute the onions, celery and garlic until soft. Add chicken stock and potatoes. Cook until potatoes are fork tender. Using an emersion blender, puree the potatoes.





Saute all mushrooms in another pan with the butter. When tender, pour into the soup mixture above. Add the seasonings, and stir in the slurry mixture.





Add heavy cream and simmer on low to medium until 20 minutes. Approximately 8 large bowl servings. Delicious!!Is there a recipe for cream of mushroom soup that tastes a bit like Campbell's, despite using good ingredients
This may not be what you want, but it sure looks good in the picture...





';Creamy Mushroom Soup'; - Serves 4





1 lb. small whole mushrooms (quarter if large)


6 tbsp. butter


1 medium onion; finely chopped


2 tbsp. all-purpose flour


1 tsp. salt


1/4 tsp. dried thyme


3 cups chicken broth


1 cup half-n-half


1 egg


1 tbsp. lemon juice


2 tbsp. dry sherry (or water, or chicken broth)





Saute mushrooms in melted butter in 3 to 4-quart saucepan until lightly browned; remove and reserve 1/3 of mushrooms. To remaining mushrooms in pan, add onion; cook until limp and golden. Mix in flour, cooking until bubbly. Add salt and thyme; remove from heat. Gradually stir in broth; cook, stirring, until broth boils gently. Reduce heat; cover and simmer 15 minutes. Whirl soup, 1/2 at a time, in blender until smooth; return to saucepan. Stir in half-n-half; heat until soup steams.


Beat egg with lemon juice in small bowl. Stir in small amount of hot soup; pour back into pan. Mix in reserved mushrooms; cook, stirring, until very hot (do not boil). Mix in sherry; salt to taste.
Why not try using half Campbell's / half your favorite recipe, as a start, and then reduce the proportion of Campbell's even further if he comes around?