Key Ingredients


We use water in many of our products to achieve the right consistency.


The mushrooms we use in our soup are sourced from the Netherlands.

Food starch & flour

These two ingredients help to thicken the soup and give a consistent texture.

Vegetable oil

We use a variety of vegetable oils in our soup including corn, canola, and soybean oil depending on the season and availability. These types of oils can be used interchangeably and provide a consistent product.



Table salt or sodium chloride adds seasoning to our products. It is one type of salt we use. Another is potassium salt, which adds seasoning without adding sodium.


We use fresh cream to give an authentic flavor and smooth texture.

Whey powder

Enhances the creamy flavor.

Monosodium glutamate (MSG)

MSG is used to enhance the soup's savory flavor and is made by fermenting cane or beet molasses.


We use spice extractives to naturally flavor the product such as black pepper.

Yeast extract

This is a natural flavor derived from yeast which adds a savory taste.


Dehydrated or dried garlic is used to add flavor.


Soy protein concentrate

This is used as a stabilizer and helps give the soup its creamy texture.


In America, approximately 90% of all canola, corn, soybean and sugar beet crops are grown from genetically modified seeds. Farmers have been using these seeds for more than 20 years as they are safe, reduce costs and improve yields.
The ingredients in Condensed Cream of Mushroom soup that may be derived from these crops are:

Canola, corn and soybean

- vegetable oil


- monosodium glutamate and modified food starch

Non-GMO Ingredients

All other ingredients including mushrooms are not genetically modified.


We buy many of our ingredients from farmers in America and Canada.

More than 75% of the produce we buy as a company is from the U.S. – that’s around 2.5 billion pounds a year.

We make our Condensed Cream of Mushroom soup in Ohio, Texas, North Carolina and Toronto, Canada.

We employ around 4,000 people across these locations.


Steel cans are among the safest, most convenient, affordable and environmentally sustainable forms of packaging. The steel cans we use are recyclable and contain up to 35% recycled steel.

Our cans are coated on the inside with a thin layer of plastic to separate the food from the metal. This keeps the food safe and preserves its nutritional value. The lining we use is made of acrylic or polyester materials and does not contain BPA.


We understand that some people would prefer to avoid bisphenol A (BPA), although FDA has determined that it’s safe to use in food packaging. Historically, BPA has been used in food packaging to line metal cans and to preserve the food’s taste and its nutritional value.

PET bottles, pouches, and cartons such as those used for V8® beverages, Swanson® broths and Campbell’s sauces are (and have always been) non-BPA packaging.

Campbell has transitioned to the non-BPA lining in all of our aluminum and steel cans in the United States and Canada.

The containers of a few other products have metal components that have limited food contact points but are key to ensuring that the lids remain tight. BPA is used as a coating on that metal but in small amounts and we continue to work on packaging alternatives.