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May
20
2011
May 20, 2011

Official website: visit campbellsoup.ca
My daughter loves mushroom risotto, absolutely loves it but there isn’t always time to make it from complete scratch so I’ve had to try to look for different ways to make it for those super busy nights when I want to make something half decent at home and not cave into getting the overly processed fast food stuff. I tried a packaged mushroom risotto once for pure experimental reasons but got so grossed out at the flavour (crazy salty and odd ting) that I vowed never to do it again. I also try my best to avoid using canned foods like the plague because of BPA in the can linings.
I noticed that Campbell’s had a line of tetra packed soups and one of them was the Campbell’s Gardennay Harvest Mushroom with Real Cream. I figured this might be a possible substitute for its canned cousin so I gave it a try.


Product review: What happened?

I got out the Arborio rice, the Campbell’s Gardennay Harvest Mushroom with Real Cream, and chopped up some brown cremini mushrooms and onions. I poured all 2 cups of the soup into the pot with 1 cup of filtered water and waited for it to boil. When it did, I poured in 1 cup of Arborio rice with a pinch more for good measure. I let it boil for a minute or so, stirring, then lowered the fire and let it simmer for another 17 minutes. Don’t ask me how I figured this all out. After a lot of trial and error, these numbers seem to work for me on those busy crunch days.
Meanwhile, in a separate pot, I’ve got the mushrooms and onions sizzling away to build flavour for the risotto. I don’t put any other seasonings into it since I think the soup itself is salty enough. Every so often, I’d open the lid and check, stirring the pot and testing out the consistency of my rice.
When the timer beeps at 17 minutes, I check it out my rice concoction and then add my mushrooms to the mix. Let it cool a bit so tongues aren’t burnt and voila, done! I paired it with a side of veggies and protein with milk and fruit to finish off the dinner.


Verdict:
When pressed for time, this was an easy way to put rice on the table with a different flavour. It’s easy enough to add protein directly into the risotto (cooked ground beef in the mushroom pot with some black pepper or makes some scrambled eggs and add to the mix or even chickpeas if you’re organized enough to soak them the day before but this would take longer to cook up.) or as a side to the rice mix. My daughter loved it and it’s certainly healthier than some of the other deep fried options that are out there. All in moderation is the key!
So, would I get the Campbell’s Gardennay Harvest Mushroom with Real Cream again in the future? Yes, because it’s in a tetra box and NOT a tin can, is better than some of the other options out in the market, but I wouldn’t use it daily because I know I can make it from scratch.

4 comments on “Campbell’s Gardennay Harvest Mushroom with Real Cream – easy mushroom risotto”

  1. preggomyeggo says:

    I am generally over cautious about the sodium content in products because of this I never/rarely get ready made soup for the family. But this recipe is too convenient to pass up so I checked out the Campbell website to read the label. The Harvest Mushroom is the only soup in the Gardennay collection without a heart and stroke health check. But everything in moderation so no harm done if a busy mum reaches for it occasionally eh? Would love to know your from scratch recipe.

    1. admin says:

      Hello Preggomyeggo! Thank you for the informative feedback. It was great! You’re right, on all accounts which is why I always say, ‘all in moderation’ because this is certainly not an everyday menu item in our home. It’s all relative, isn’t it because while the Campbells Harvest Mushroom isn’t the best, it is by far way better than some of the other packaged labels I’ve read and at least it’s not in a can. I try to avoid canned products like the plague thanks to the whole BPA component. As for my ‘from scratch’ recipe: it involves a lot of fresh cremini mushrooms and onions, seasoned, and pureed, to make the liquid base for the risotto. Depending on my mood, chicken stock and/or milk/cream might be added as well. I’m not a traditional risotto maker. In time, I’ll do the slow stirring but for now, I’ll be happy with Gordon Ramsey’s voice yelling at me in the background for not making risotto truly from scratch 😉 Hope you’ll visit our site again soon as I know you will! From the family at: http://www.ThingsThatWeDo.com

  2. Syreeta says:

    Hello, interesting entry! I will keep following your blog 😉

    1. admin says:

      Hello there and thank you for your comment. I’m glad you liked our blog review about Campbell’s Gardennay Harvest Mushroom with Real Cream. We still use it sometimes to make quick and easy mushroom risotto but the more health conscious way of course would be to saute your own mushrooms with onions and garlic and puree. It is so yum! But, in a pinch, this stuff is pretty good too! Please visit our site again. We try to update daily. From the family at: http://www.ThingsThatWeDo.com

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