Product Review: Progresso Creamy Mushroom Soup

Creamy mushroom soup is a high commodity in the world of cooking. The versatility alone makes this stuff almost as good as gold. Unfortunately, most creamy mushroom soups are made with wheat flour which makes them off limits in gluten free cooking.

I can’t tell you how happy I was to learn that Progresso has come out with a Creamy Mushroom Soup as part of their Vegetable Classics Collection. I was sure this would mean the return of all of my old recipes that had been lovingly packed away. Then I realized that the soup is not condensed, a fact that changed things, but did not become a deal breaker :)

The fact that the soup isn’t condensed does not limit it’s use in recipes at all. From what I have seen so far, it is possible to make any recipe using one cup less liquid than the recipe calls for. (i.e. 2 cups milk and 1 can of condensed soup becomes 1 cup milk and 1 can Progresso Creamy Mushroom Soup).

Progresso Creamy Mushroom Soup is very creamy (as the name suggests). It has a great flavor and a rich aftertaste.

The mushroom pieces are full slices, not the little chopped up bits I’m used to. This proved to be both good and bad. On the one hand, it makes for a great presentation, on the other hand it means that the pieces don’t distribute as widely. The mushrooms are a bit solid to bite into, almost spongy.

Overall, though, I am very pleased with both the flavor and performance of this soup. I love the fact that it is easy to find and available in the soup isle of every grocery store.