Mushroom soup is a beloved comfort food enjoyed around the world. The creamy, earthy flavor of mushrooms simmered in broth makes for a satisfying meal on a cold day. But where did this hearty soup originate? Mushroom soup has a long history spanning many cultures over centuries. By exploring the early uses of mushrooms, the development of cream soups, and the popularity of mushroom soup in various cuisines, we can get a better sense of how this classic soup came to be.
Early Historical Uses of Mushrooms
Mushrooms have been consumed by humans for thousands of years. Archaeological evidence from China shows that mushrooms were being eaten as early as 1200 BC. In ancient Greece and Rome, mushrooms were viewed with suspicion and considered the food of the gods. While not part of the everyday diet, mushrooms were occasionally consumed by upper class Romans. During the Middle Ages in Europe, mushrooms were rumored to have magical powers and were mainly used for medicinal purposes rather than cooking. However, in Russia mushrooms became a more common part of the cuisine much earlier.
Mushroom Consumption in Russia
Russia has a long tradition of mushroom foraging and preparation. With large forest areas filled with many tasty mushroom varieties, mushrooms were embraced as a free food source by peasants. Mushrooms were pickled, dried, added to soups and porridges, and considered an import part of the Russian diet as early as the 15th century. Czarist Russia continued to embrace mushroom cuisine, as mushrooms were abundant and provided free sustenance. When French chefs came to cook for Russian nobility in the 18th and 19th centuries, they were inspired by the many mushroom dishes in Russian cooking.
Development of Cream Soups
Cream soups originated in France in the mid-18th century. French chef Marie-Antoine Carême created veloutés, which are broth-based soups thickened with a roux and enriched with cream. The first cream soups were likely potato, chicken and asparagus. These velouté recipes were published in Carême’s 1833 cookbook. Over the 19th century, cream soups gained popularity in France, England and America. Cookbooks of the late 1800s contain recipes for cream of celery, cream of spinach, and cream of pea soup. Adding cream to broth-based soups helped stretch expensive ingredients and allowed the use of cheaper root vegetables and grains. The creamy texture and richness was also popular among the upper class.
Invention of Condensed Soup
Condensed canned soups were invented in the 1890s by John T. Dorrance, an employee at the Campbell Soup Company. Canning allowed soup to be portable, last longer, and made soup an affordable convenience food in America. Campbell’s introduced Cream of Tomato soup in 1895 and it remains one of their most popular soups. Other condensed cream soups like Cream of Mushroom soon followed. Canned soups spread the popularity of cream soups around the world over the 20th century.
Mushroom Soup History
Now that we’ve explored some context around early mushroom use and rise of cream soups, we can dive into the specific origins of mushroom soup. Russia is credited with developing the first traditional mushroom soups due to the prevalence of mushrooms in their cuisine. But it was France that popularized cream of mushroom soup, adapting their velouté creations with the addition of mushrooms.
Traditional Russian Mushroom Soups
As mentioned earlier, mushrooms were embraced early on in Russia as a free, abundant food source. Peasant dishes centered around mushrooms included soups, specifically rasolnik, kholmogory, and lapshevnik. These soups contained mushrooms and vegetables like cabbage, potatoes, carrots, parsnips and turnips. Mushrooms were also used in meat soups to add flavor. Dried mushrooms were prized for adding umami depth to Russian soups and stews during long winters. Both fresh and dried mushrooms became staples of Russian soup cuisine.
| Traditional Russian Mushroom Soup | Key Ingredients |
|---|---|
| Rasolnik | Mushrooms, potatoes, cucumber, carrots, parsley root, dill |
| Kholmogory | Fresh mushrooms, sorrel leaves or spinach, eggs |
| Lapshevnik | Dried mushrooms, noodles, onions, carrots, celery, tomatoes |
French Velouté and Early Mushroom Soup Recipes
In the late 18th century, French chefs like Carême developed veloutés, which were creamy puréed soups thickened with roux. Velouté recipes began appearing in French cookbooks in the 1830s. Mushrooms were likely added to veloutés early on, but the first cream of mushroom soup recipe appears in Escoffier’s Guide Culinaire in 1903. Escoffier calls it a velouté champignons or cream of mushroom soup thickened with roux and enriched with cream. This early 20th century recipe established cream of mushroom soup as we know it today.
Campbell’s Condensed Cream of Mushroom Soup
When Campbell Soup Company released their first condensed soups in the 1890s, it was Cream of Tomato, Chicken Noodle, and Consommé. Cream of Mushroom debuted a few years later in 1934. It became one of Campbell’s top selling condensed soups along with Cream of Celery. During the 1950s, Campbell’s cream of mushroom soared in popularity as a casserole ingredient in recipes like green bean casserole. It remains one of the most popular canned cream soup flavors to this day.
Global Popularity of Cream of Mushroom Soup
While mushroom soup originated in Russia and France, it went on to become popular around the world over the 20th century. In America, mushroom soup casseroles gained favor starting in the 1950s as canned soup became a staple ingredient. Chinese restaurants began serving cream of mushroom soup poured over chicken or steak to appeal to American tastes. In the Philippines, cream of mushroom soup is used in the popular Filipino spaghetti. The global reach of companies like Campbell’s exported cream of mushroom worldwide. The rich, hearty flavor transcended cultures, making it a beloved comfort food.
| Country | Popular Mushroom Soup Dishes |
|---|---|
| United States | Green bean casserole, tuna casserole, chicken and rice casserole |
| Philippines | Filipino spaghetti, mushroom soup pasta |
| China | Creamy mushroom chicken/steak, hot pot |
Key Milestones in Mushroom Soup History
To summarize the key events in the origin of mushroom soup:
- 15th century – Mushrooms embraced in Russian peasant cooking, used in soups and stews
- 1833 – Carême publishes early French velouté soup recipes using roux
- 1903 – Escoffier recipe for velouté champignons establishes classic cream of mushroom soup
- 1934 – Campbell’s launches condensed Cream of Mushroom soup
- 1950s – Canned mushroom soup popularity rises in American casserole recipes
While Russians were likely the first to add mushrooms to soup, French velouté was the foundation for modern cream of mushroom. Its popularity spread globally through mass production and marketing by companies like Campbell’s. Mushroom soup remains beloved today thanks to its hearty, comforting nature. This look back at its history provides insight into the forces that shaped a classic soup.
Conclusion
Mushroom soup has humble peasant origins in Russia where mushrooms were abundant. French chefs elevated mushroom soup by adapting their velouté creations. Its convenient canned form made mushroom soup a staple in American cooking by the 1950s. This flavorful soup became popular because it is hearty, creamy, and versatile – suitable for elegant meals or simple casseroles. Mushroom soup’s richness transcended cultures worldwide. Looking back at its origins reveals an evolution from poverty food to a classic, beloved recipe through innovation and globalization. Its history is a testament to the enduring satisfaction of a simple, tasty soup.