In North America, it is a common canned condensed soup.

Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods.

Soups made with cream and mushrooms have been made for many hundreds of years, based on French (béchamel) cream sauces.

[2] Canned cream of mushroom soup has been described as "America's béchamel".

[3] In Minnesota, the ingredient is often called "Lutheran binder," in reference to its thickening properties[4] and its prominence in hotdish recipes, especially in Lutheran church cookbooks.