Mushroom beef soup brings together the earthy flavour of mushrooms with the savoury richness of beef stock. The combination gives a fuller, meatier character than a purely mushroom-based soup, making it a satisfying option for cooler weather.
As a condensed product, it needs to be mixed with an equal amount of water or milk before heating. The condensed format makes it a compact pantry item with a long shelf life.
Beyond eating it as soup, many cooks use it as a convenient flavour base for casseroles, stroganoff-style dishes, and slow cooker recipes where its concentrated mushroom-beef flavour adds depth without much effort.
How it's made
Nutrition (per 100g)
1 can (10.75 oz) is about 305 g — roughly 210 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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