My aunt Florence used to make a lot of things with Campbell’s cream of mushroom soup and packets of French’s onion soup. Beef roasts, pork roasts and chops, chicken, and it usually involved both of them and a long time in the oven. Theoretically I don’t have anything against either of these products but since I try to eat without a lot of additives, preservatives and salt, I generally eschew things like that. Plus I prefer to actually cook, not use time-saving shortcuts. Nonetheless, I do get cravings for that kind of throwback comfort food from time to time. My mother’s meat loaf, Florence’s orange cake, tuna noodle casserole, pickle and pimento loaf on Wonder bread. I’m pretty good at a wholesome version of the tuna noodle casserole (OK, it is only passable but close enough to stop the craving). So I thought I’d attempt to make chicken and mushrooms a la Florence but without the additives, etc. I caramelized onions, browned mushrooms and then added the chicken.
And a can of cream of mushroom soup. It was delicious. I got halfway there.