Oyster Vegetable Stew
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
- 1 cup potato, diced
- ½ cup Vegetable Option
- ¼ cup onion, diced
- 1 cup Liquid Option
- 1 can condensed oyster stew, (10½ oz / 298 g)
- Herb Option
- Garnish Option
OPTIONS
Vegetable - Use 1 Item
- carrot, sliced
- green bell pepper, cut into strips
- zucchini, sliced
Liquid - Use 1 Item
- chicken broth, Shortcut
- milk
- light cream
Herb - Use 1 Item
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- ¼ teaspoon dried tarragon
Garnish - Use 1 Item
- herbed croutons, Shortcut
- melba toast
- oyster crackers
Instructions
- In a 2 quart saucepan on medium heat, add the Liquid and Vegetable Options, potato, and onion. Bring to a boil then reduce to low and cover, simmer for 10 minutes or until vegetables are tender.
- Stir in soup and Herb Option. Simmer until heated through.
- Ladle into bowls and top with Garnish Option. Enjoy.
Notes
I will say High cost per serving now just based on the soup used, I have never seen that in Thailand.
Shortcuts: Chicken Broth (Pressure Cooker), Croutons.
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