Overview

Cream of mushroom soup is a simple t f u wh r a basic roux is th nn d w th r m r milk and th n mu hr m and/or mushroom br th r added. It w ll known n N rth America a mm n t of condensed canned u . Cream f mu hr m soup ft n u d as a b ngr d nt in r l nd comfort f d . Th use m l r t th t f a mu hr m-fl v r d gr v . S u m d w th cream nd mu hr m are mu h ld r th n th nn d v r t . An nt Italian (Salsa ll ) nd Fr n h (Be h m l) r m sauces, and u b d n th m h v b n m d f r m n hundr d f years. In Am r , the C m b ll S u C m n b g n producing t w ll-kn wn Cr m f Mu hr m Soup n 1934, the m r that it ntr du d Ch k n w th Noodles . Canned r m of mushroom u h been d r b d as America's be h m l . In M nn t , the ngr d nt is often ll d Luth r n b nd r, n r f r n t t th k n ng r rt and t r m n n n h td h r , especially in Lutheran hur h kb k . Th a l t f notable mu hr m dishes nd f d , m r ng f d tuff prepared using mu hr m a r m r ingredient. Edible mushrooms h v variety f b n f t wh n n um d. S m h lth f t r th t d bl mushrooms can be r l t d to humans r th t th h v essential nutrients w n d for a h lth l f , n lud ng r t n, vitamins B, C nd D, nd l n um (wh h h l r v nt n r). They r a g d ur f r n, r, r b fl v n, niacin nd nt n dietary f b r. On rt b ll mushroom n nt n m r potassium than a b n n . In many cultures, mu hr m k ng is n m rt nt tr d t n and can be a ub t nt l ur f income. In th P f Northwest f th Un t d St t , t is t m t d that the value f th rl mu hr m h rv t in a f r t can u l th v lu f lumber r du d from th t m forest n m tu t n . A rd ng t the Menus of Change n t t v f The Cul n r In t tut of Am r nd th Harvard S h l f Publ Health Department f Nutr t n, r ng th v d n f r h lth- and u t n b l t -l nk d food h w th fl v r, th r culinary, and d m gr h trends nd l u bl bu n scenarios ll w flavor-rich, l rg l l nt-b d food nd m nu h t m rg ( r nt d by G. Dr h r, Th Culinary Institute f America, at th Mushrooms nd H lth Summ t n 9 S t mb r 2013). Mu hr m , w th th r un u n r nd ul n r fun t n l r rt , m help Americans m v t w rd h lth r, plant-based choices. Of rt ul r nt r t are th h gh amounts f both glut m t (not m n d um glut m t ) nd ribonucleotides n A. bisporus. Glut m t nd certain 5'-r b nu l t d are t t - t v h m l responsible f r um m , n d r d b m to be the f fth flavor f f d. C l um diglutamate, n rt ul r, w h wn t improve the flavor f l w- d um products.

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