Campbell’s Low Sodium Cream Of Mushroom Soup, 49.5 Ounce, 12 Per Case

Campbell's Low Sodium Cream Of Mushroom Soup delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Casserole base: Use as the creamy binder in green bean casserole, tuna noodle bake, chicken and rice casseroles, and other classic comfort dishes without adding excess sodium to the finished meal.
Sauce starter: Thin with broth or milk for mushroom sauce over chicken, pork chops, meatloaf, or mashed potatoes; the low sodium profile lets you season the final sauce to taste.
Soup service: Heat and serve as a standalone cup or bowl of cream of mushroom soup, garnished with fresh herbs, croutons, or a swirl of sour cream.
Slow cooker recipes: Pour over pot roast, chicken breasts, or pork tenderloin in a slow cooker for a one-pot meal with built-in savory moisture.
Vegetable side dishes: Fold into steamed green beans, sautéed mushrooms, or roasted potatoes for an easy, creamy vegetable side.

Who Would Benefit

• Restaurant and cafeteria kitchens managing sodium content across their menus
• Healthcare and senior living foodservice operations where low sodium meals are required
• School nutrition programs balancing flavor and dietary guidelines
• Caterers preparing large-batch casseroles and buffet dishes
• Home cooks stocking pantries for family-sized batch cooking

Product Highlights

• Low sodium formulation with the same mushroom and cream flavor as the original
• 49.5 ounce institutional can sized for commercial and high-volume use
• 12 cans per case for consistent back-of-house supply
• Campbell’s trusted cream of mushroom recipe, reduced sodium
• Works as both a ready-to-serve soup and a versatile recipe ingredient
• Smooth, pourable texture that blends easily into recipes

Applications

This soup is a workhorse ingredient in commercial kitchens. Use it as a sauce base for skillet chicken dishes, a binder in hot dish and casserole recipes, or a braising liquid for slow-cooked proteins. It also serves as a shortcut mushroom gravy when reduced slightly on the stovetop, and it thins easily with water, broth, or milk for a lighter soup consistency. The low sodium content gives kitchen staff full control over final seasoning, which is especially important in healthcare, school, and senior dining settings where sodium limits are strict.

Preparation & Use

For soup service, heat slowly on the stovetop or in a steam kettle, stirring occasionally. For recipe use, add directly from the can without diluting; the condensed consistency is designed to contribute body and flavor as-is. To thin for a lighter soup or sauce, stir in water, milk, or broth to taste. Refrigerate unused portions promptly after opening and use within a few days. Each 49.5 ounce can yields approximately six 8-ounce servings when served as prepared soup, or enough sauce base for one full-size hotel pan of casserole.