We don't do cream-of-anything soup here. I'm sure it's because when I was a kid, my mom used to make this dish she called "Chicken Spaghetti," which everyone else in the family loved, but even now just the memory of the smell of it cooking makes me throw up a little.
It consisted of cooked chicken, a few cans of cream-of-something-unidentifyable soup, curry powder, cooked spaghetti, and slices of velveeta cheese on top that, rather than melt, turned black under the broiler. Maybe some canned chilis, too -- I don't remember. I never ate it.
Anyway, I still remember the sound that an emptying can of cream-of-garbage soup makes, thanks to this dish. Scarred for life, I am.
So this soup is NOT cream of mushroom. It tastes like it might have cream in it, but it doesn't. The last thing I want to do on a camping trip is worry excessively about keeping my cream cold enough, so we don't even go there.
The creaminess is due to a little trick I discovered -- gently sauteed chopped onions and cauliflower, when blended thoroughly with an immersion blender and a little stock, creates a wonderfully creamy texture, nearly equal to any cream-based soup I've tasted. Of course this little substitution doesn't work when you're making something like pumpkin pie, but try it out the next time your savory recipe calls for cream.