Stir one can Campbell's Cream of Mushroom Soup until smooth; blend with 8 slightly beaten eggs and a dash of black pepper.

Melt 2 Tablespoons shortening (or butter) in a skillet (over medium heat); pour in egg mixture. Cook slowly until eggs set, stirring now and then.

Garnish the top with a sprinkle of shredded cheese or some chopped parsley. Hint: Makes a soupier budget beater for a meatless meal. Try it.

Makes 4 servings.





Souper Scramble Variations: Vegetable Scramble with Vegetable Soup; Chicken Scramble with Cream of Chicken Soup; or Celery Scramble with Cream of Celery Soup.

About This Recipe:
This dish is from a 1958 magazine ad for Campbell's Soups called "Souper Special Budget Beaters". Along with these scrambled eggs, the ad also featured a recipe for a 'Souper Casserole' with Cream of Chicken soup. As the ad states, "Good n' thrifty cooks cook with Campbell's Soups."


This is the way to make eggs different every day for the cost of a can of soup... Souper Mushroom Scramble (and beyond). Retro recipe from 1958.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Kathy G.

Rating (out of 5):

I was born in 1960, the youngest of 6 children. My mother made these all the time for us. She used a dozen eggs with 1 can Cream of Mushroom. I think they were even better with the butter and eggs from our own chickens. Whenever we had sleepovers my Mom would make these for breakfast and our friends loved them. These are great for dinner too, over toast and a fruit salad! Make these scrambled eggs, you won’t regret it. Add no water or milk, just pepper, yum. Thanks for the memories!

Comment submitted: 4/18/2019 (#20755)

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