All of the cream of mushroom, cream of chicken, cream of celery, etc soups are now made with soy protein.  All of the brands, from generic to Campbell's, now use soy protein. So many recipes call for cream of soups, what are you to do?   I replace cream of chicken and cream of celery with chicken broth and heavy whipping cream.  Depending on what I'm cooking, instead of cream of mushroom I may use the same chicken broth/whiipping cream mixture or I may use beef broth with whipping cream instead.  In a pinch, I've even used milk instead of whipping cream.  It still makes good casseroles, they just aren't quite as rich.