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Could I use Cream of Mushroom....

Instead of Cream of chicken for a tortilla chicken soup? I only have one can of the cream of chicken and have three of the cream of mushroom and don't feel like going to the store just for another can. Would it taste different or is worth the try?

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MamaLisec

Asked by MamaLisec at 1:25 PM on Aug. 15, 2013 in Food & Drink

Level 13 (975 Credits)
Answers (10)
  • I wouldn't- but I've never made it...I would think they have totally different flavors (the soups)
    I'd either go with just the one can of chicken ...or go get another one
    charlotsomtimes

    Answer by charlotsomtimes at 1:27 PM on Aug. 15, 2013

  • It may not taste like it's intended to, but I think it will turn out yummy.
    anestheticsex

    Answer by anestheticsex at 1:28 PM on Aug. 15, 2013

  • I think it would still taste good, I would
    cassie_kellison

    Answer by cassie_kellison at 1:31 PM on Aug. 15, 2013

  • Should be fine. You'll see LOTS of recipies call for a can of ANY cream soup. Your other seasonings will provide the flavor.
    PartyGalAnne

    Answer by PartyGalAnne at 1:39 PM on Aug. 15, 2013

  • Use a bullion cube and it should taste the same, maybe creamier with the mushroom soup.
    2kids2dogs2cats

    Answer by 2kids2dogs2cats at 1:42 PM on Aug. 15, 2013

  • I think it will taste very similar.
    missanc

    Answer by missanc at 1:44 PM on Aug. 15, 2013

  • I have before. It was really good.
    JocelynMoods

    Answer by JocelynMoods at 2:01 PM on Aug. 15, 2013

  • Will make it taste different.
    louise2

    Answer by louise2 at 2:24 PM on Aug. 15, 2013

  • It might taste a bit different, but those soups ccan be substituted for each other in recipes. Add a pinch of instant chicken bouillon if you have it.
    Ballad

    Answer by Ballad at 2:37 PM on Aug. 15, 2013

  • I use the two fairly interchangeably.

    If you have chicken bouillon, milk, butter, and flour, you can make your own version of cream of chicken on the stove.

    Melt 3 tbsp butter, whisk in 3 tbsp flour, allow to cook a couple of minutes. Whisk in 10 oz milk and 1-1.5 tsp bouillon. Continue whisking over medium til lumps are gone and it's thickened to the consistency you want. I always add black pepper at this point, but of course that's optional depending on tastes.
    Ginger0104

    Answer by Ginger0104 at 7:04 PM on Aug. 15, 2013

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