Soups made with cream and mushrooms have been made for many hundreds of years, based on French (béchamel) cream sauces. In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934. Home cooks had already been using canned soup as a casserole or sauce base, and Campbell's started publishing its own recipes based on it in 1941
Nutrient Amount(g) DV(%)
Total Fat 2.6 g 4%
Cholesterol 0 mg 0%
Sodium 340 mg 14%
Potassium 31 mg 0%
Total Carbohydrate 3.3 g 1%
Protein 0.7 g 1%