Extra-good Cream Soup
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- ½ cup onion, diced
- Vegetable Option
- ½ teaspoon Herb Option
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup light cream
- ¾ cup milk
- Garnish Option
OPTIONS
Vegetable - Use 1 Item
- 1 medium tomato, diced
- 1 cup mushrooms, sliced
- 1 cup frozen cut asparagus, or fresh
- 1 cup celery, sliced
Herb - Use 1 Item
- dried tarragon
- dried thyme
- dried dill weed
- dried marjoram
Soup - Use 1 Item
- condensed tomato soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of asparagus soup
- condensed cream of celery soup, Shortcut
Garnish - Use 1 Item
- Parmesan cheese, grated
- fresh parsley, chopped
- oyster crackers
- melba toast
Instructions
- Heat the butter in a 2 quart saucepan on medium heat, when hot, add the onion, Vegetable and Herb Options until the vegetables are tender, stir occasionally.
- Stir in the Soup Option, cream, and milk. Stir occasionally until heated through.
- Ladle into bowls, serve with Garnish Option, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
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