Yes, you can make canned soup taste like it was made at home!
Minnesota has been freezing cold for months, with temperatures in the 20s below and wind chills starting at 45-50 below. Although the evening TV news is full of stories about frozen pipes, the broadcasts have made no mention of frostbite or frozen stomachs. However, the news urges parents to keep their children warm and protect their skin.
During weather like this, parents tend to feed their children comfort foods like soup. The sandwiches often accompany the soup of choice. She ate a lot of soup as a child and I still enjoy it.
An early riser (5am or even 4am) I am ready for lunch around 10:15. I was craving homemade soup the other day, but didn’t have time to start from scratch. So I opened a can of Cream of Chicken Soup. Canned soup has several advantages. First, it’s fast. Second, the manufacturer has spent years developing products. Third, the manufacturer strives for a consistent product.
A bit of this, a bit of that, and 15 minutes later, I had a satisfying lunch. You may enjoy these recipes, one for a creamy vegetable soup and the other for fresh mushrooms. Both can double if you are feeding a large family. For a heartier dish, add cooked chicken to the first recipe. Then pass on crackers or crusty bread.
Creamy Vegetable Soup
10 3/4 ounces can low sodium cream of chicken soup
3 cans of soup water
3 packages of salt-free chicken soup base
1 package of Trader Joe’s frozen mixed greens (carrots, peas, cauliflower, corn in sauce)
1/4 cup orzo (rice-shaped pasta)
1 cup cooked chicken, cubed or shredded (optional)
In a soup pot, combine the canned soup and water. Add the remaining ingredients. Cover and cook over medium heat until vegetables and pasta are tender. Garnish with grated Parmesan cheese if desired. Makes 6 servings.
Fresh Mushroom Soup with Dry Sherry
1 tablespoon butter
1 tablespoon olive oil
8-ounce package mushrooms, cleaned and sliced (Use another variety of mushrooms if desired.)
10 3/4 ounces can low-sodium cream of mushroom soup
3 cans of soup water
1/4 teaspoon dried thyme
2-3 tablespoons dry sherry
Put the butter and oil in a soup pan. Add the sliced mushrooms and sauté over medium heat until just beginning to brown. Add the soup base, water, and dried thyme. Cover and cook over low heat for 15 minutes. Just before serving, add the sherry and cook an additional minute. Makes 6 servings.
Copyright 2014 by Harriet Hodgson
