I’ve decided that we are going to start 2015 off with a bang.
So I made some muffins with condensed cream of mushroom soup!
These are Marvelous Muffins!
AuthorRetroRuth
Tested Recipe!
[cooked-sharing]
Sift dry ingredients into a bowl; make a well in the center.
Combine soup, walnuts, egg, and shortening; pour into flour-well. Stir just until mixed.
Fill greased muffin tins ¾ full. Bake in a hot oven (400 degrees) for about 20 minutes.
Ingredients
Directions
Sift dry ingredients into a bowl; make a well in the center.
Combine soup, walnuts, egg, and shortening; pour into flour-well. Stir just until mixed.
Fill greased muffin tins ¾ full. Bake in a hot oven (400 degrees) for about 20 minutes.
Notes
Who’s excited for mushroom muffins?
One thing this recipe had in its favor was that it came together quickly.
But the consistency of the batter was a bit dry. It almost seemed like cookie dough rather than muffin batter.
Aren’t the Valentine’s Day muffin cups sweet? It makes it festive!
“Okay, I give up. What the heck is in here?”
“Mushroom soup. And some walnuts.”
“These taste really weird.”
The Verdict: Weird
From The Tasting Notes –
I can pretty much pinpoint what the problem is in these, and surprisingly it isn’t the mushroom soup. It’s the sugar. I didn’t think that one tablespoon of sugar would make that much of a difference, so maybe cream of mushroom soup is a bit sweet on its own? In any case, it wasn’t right. These smelled like a sweet muffin, and when you bit into it them they tasted like sweet mushroom muffins. Which isn’t the worst thing ever…but it isn’t great either. Other than that, I was surprised to find that this recipe actually yielded a somewhat tender and moist muffin. If it wasn’t for the sweet, these would have actually been okay. I’m thinking if you want to try this, use cream of chicken soup and leave out the sugar. I bet they will be pretty good.
I wonder if the recipe for the soup has changed over the years. Is the stuff that slithers out of our modern-day cans the same recipe that the cookbook writers knew?
Ugh. No, Campbell’s, you don’t need tricks…you need liquor (and probably unfiltered cigarettes) to get through these “tricks.” I remain convinced that mid-century folks had NO taste buds due to cigarettes, alcohol and Miltowns.
These recipes are tested by someone (??!) so you have to wonder if they used the recipe as tested or did they even bother eating their “marvelous” muffins? With tweaking, these could be rather tasty (and by tweaking, I mean no mushroom or other strong flavored soup) and obviously, no sugar.
What kind of drugs were these people on?!?!
Shrooms. Duh.
Uuuuuugh!!
In the late 50’s I had a summer job at the Canadian national exhibition doing food demos for Campbell Soup. Perfect for a home Ec major. We were still Home Ec then, not nutrition and exercise, not family and consumer studies, just plain old Home Economics. At the time canned soup was considered expensive so Campbell’s was trying hard to make it an essential part of a well equipped pantry. We made lots of different recipes and the crowning glory was tomato soup cake, right up there with marvelous muffins. Fun to remember all this stuff ….these recipes aren’t history for me, they are a part of my life! Love the blog.
Weird that sugar was the issue. I would have expected these to be super-salty, what with the entire can of condensed soup plus a half-teaspoon of salt.
It’s also weird that these sound kind of good to me. I am secretly in love with cream of mushroom soup. I should probably get help for that….
I wonder who first thought, “I think I will add a can of cream of mushroom soup to a muffin recipe”. And why?…maybe she was inspired by the chocolate cake recipe that uses a can of tomato soup (which is very good and not weird.).
I have about 200 “little cookbooks” – those booklets my grandmothers collected and saved over the years. I am always trolling them, looking for fast and not-horrible meals to throw together quickly, sort of like the “dump” casseroles only without that unfortunate word attached. Anyway, at one point, I found a recipe very much like this one calling for cream of chicken soup (no mention of mushroom). I made mine with cheddar cheese soup. I don’t remember sugar at all, but I did add some ham bits (last couple of slices from a very large ham dinner) and sprinkled a little grated cheddar cheese on the muffins just before taking the out of the oven. Served with a tossed salad, it was a very nice light supper in about 25 minutes — perfect for an evening full of meetings!!
When you suggested cream of chicken soup I immediately thought of corn meal making a cornflour muffin. That could be killer.
Yes! Sub Cream of Chicken soup and then…make them into waffles! Chicken ‘n waffles all in one fell swoop. Add maple syrup, some crumbled bacon and call it a day.
Patrick, great idea!
Upon reading MCMs suggestion to use cream of chicken soup I thought, Chickn in a Biskit!
Leave out the sugar, slice and fill with chicken a la king