Does anyone know if I can purchase Cream of Mushroom Soup (preferably Campbells) anywhere in Zurich? I know the American Market online sells it, but I was hoping there was some local place or perhaps a comparable substitute that was Swiss?

Thanks!

do you guys have "Casino" supermarkets up there? ... that is the only place apart from AmericanMarkets that I've found it.

perhaps tho try Globus.

I'm sure I have seen it in either Jelmoli or Globus, but it would have been some time ago.

Good call!

They serve a (what tastes like previously canned) version of cream of mushroom in the Caf here. But apart from the mediocre (at best) flavour, there are no significant mushroom bits, they seem to be pulverized. Not pleased at all.

Let me know if you find it, that is all.

I've not seen any Campbell's around in the local shops BUT cmirsky's wife used some of the "fine food" soup from Coop as a substitution when she made green bean casserole for Thanksgiving.

Coop's version is "Velouté aux Morilles" aka "Morchelrahmsuppe mit Cognac"

I've not yet sampled it used simply as soup but it was a darned fine substitution in the casserole.

I've been using a packet of Knorr Steinpilz soup, but with only 1/3 the water, as a substitute for decades!

Tom

You should be able to find it in Migros and Co-op, and Placette in Suisse Romande.

If you're looking for soups to make green bean casserole and the like we often use packaged soup as opposed to canned. It's not something I'd eat alone as a meal, but that goes for all mushroom soups. However, it's great for the casseroles.

ETA: What st2lemans said.

This was actually something I was thinking about myself with regard to the OP. What is the intended purpose for the soup?

I've been contemplating picking up a packet of dry soup mix to use for tuna casserole, simply cooking the noodles in the soup once it's boiled.

Meanwhile, having sampled the packets as a soup, I would rather do without or else add enough "something" to it that I may as well have made it from scratch in the first place.

Every now and again I get a craving for a chicken sandwich together with some cream of mushroom soup though, just like mom used to make if I was home sick (depending on illness / stage of illness of course).

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The soup is needed as a base for chicken enchiladas...yum! I think a packet or the fine foods variety might work since I add other things to the enchilada sauce. Thanks!

Hi, I sent you a Private Message

I have three 12-can flats of Campbells Mushroom soup from costco that I would sell for CHF 25 each. They are slightly dated to Sept 29, 2010 (but I don't think that matters). I live in Wollerau.

I have tried the Coop fine foods variations and while it may be fine in a green bean casserole, i found the cognac very very overpowering and might hesitate to use it in an enchilada. i am not one to mind a little alcohol whenever and wherever I can get it but the fine food was too much for a simple campbell's soup lover like me. I think i would prefer to try the reduced water Knorr variation recommended above.

good luck!

I would suggest to do it by yourself

Ingredients

• 5 cups sliced fresh mushrooms
• 1 1/2 cups chicken broth
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup half-and-half
• 1 tablespoon sherry

Directions
1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

There is a seasonal ANNA'S BEST soup from Migros with porcini mushrooms which I had last week, it is around 3CHF and has almost the same consistency as the Campbells's cream of mushroom, but with a much better taste.
I'm sure you could substitute your cream of mushroom with the Anna's best soup - found in the ready made food fridges.

Jelmoli has it for sure. Next to the meat counter on one of the islands with all of the canned goods, bbq sauces, etc. It is on the very bottom shelf and about 4-5 CHF a can. Yum!

I'm with B'ayres on this -- why not just make your own mushroom sauce/soup?

Here's my method:

1. Brown mushrooms in a bit of olive oil over high heat until well browned all over, ideally in a non-Teflon pan.
2. Add finely diced shallots and cook a smidgen more.
3. Season generously with salt and pepper, and herbs if you like.
4. Deglaze with whiskey.
5. For sauce: melt in some butter, add a bit of cream and stir.
5. For soup: add beef stock and let simmer for another 10 mins. Remove half the mushrooms and a bit of broth and blend thoroughly in blender. Return to pot. Add a bit of cream right before serving if you like, but with the blended mushrooms, it's creamy even without the added cream!

You could totally make a bunch in advance and freeze it.

What is this "green bean casserole" some of you mention? Is it a US thing? Sounds interesting...

I totally agree with you, except I do not use any kind of store-bought stock or the like, ever. Instead, I first lightly brown a medium-sized shallot or onion, half a carrot, and about equal amounts of fennel and celeriac (could be celery instead), all of them finely diced. Then I add the 'shrooms and brown some more before I add pure water instead of the stock, plus salt and pepper. I have never tried whiskey but will do.

I do not know if this all-natural home-made grass-roots soup will meet the demands of the OP, since I've never made chicken enchiladas -- will have to ask my AOH when she flies in again before Easter.

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Just an update, I found Campbell's Cream of Mushroom Soup/Tomato Soup/Broccoli Soup at the gourmet store Moreira in Kusnacht -- they have a small selection of US products and the soup cans are 4.50 CHF.