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Spicy Vegetable Cake
March 18, 2021 Lee
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Spicy Vegetable Cake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 216.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • Tube Pan (10 inch)
  • Electric Mixer
  • Oven

Ingredients
  

  • 2 cups all-purpose flour
  • 1⅓ cups brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Spice Option, ground
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ½ cup shortening
  • 2 eggs
  • ¼ cup Syrup Option
  • 1 cup Vegetable Option, shredded
  • ½ cup Addition Option
  • whipped cream, optional, for serving if desired

OPTIONS

Spice - Use 1 Item

  • 1 teaspoon allspice, plus 1 teaspoon nutmeg plus 1 teaspoon cinnamon
  • 1½ teaspoons ginger, plus ½ teaspoons clove plus ½ teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice, Shortcut

Syrup - Use 1 Item

  • molasses
  • honey
  • maple syrup

Vegetable - Use 1 Item

  • carrot
  • zucchini
  • sweet potato, peeled

Addition - Use 1 Item

  • raisins
  • flaked coconut
  • nuts, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease with butter and flour, a 10 inch tube pan.
  • In a large mixing bowl, add the flour, brown sugar, baking powder, baking soda, and Spice Option. Whisk together.
  • Add the soup and shortening. Beat with electric mixer on medium speed for 2 minutes, scraping sides and bottom of bowl.
  • Add the eggs and Syrup Option and beat for 2 more minutes.
  • Fold in the Vegetable and Addition Options.
  • Pour batter into the prepared pan. Bake for 1 hour or until toothpick inserted comes out clean.
  • Cool in the pan on a wire rack for 10 minutes.
  • Run a butter knife along the edges, turn out the cake onto a plate and allow cake to cool completely.
  • Slice and serve plain or topped with whipped topping. Enjoy.

Notes

Low cost.
Shortcuts: Condensed Tomato Soup, Pumpkin Pie Spice.
Variant: 1. Can also be baked in a 9x13 inch baking pan, same temperature and adjust time to 40-50 minutes.
* Best Value $1 or Less per Serving,DESSERTS
Souper Cheesecake
March 17, 2021 Lee
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Souper Cheesecake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 215.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Springform Pan (9 inch)
  • Electric Mixer

Ingredients
  

  • 1 cup Crumbs Option
  • ¼ cup butter, melted
  • 340 grams cream cheese, softened, (12 oz)
  • ⅔ cup sugar
  • 3 eggs
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • Flavoring 1 Option
  • Flavoring 2 Option
  • Topping Option

OPTIONS

Crumbs - Use 1 Item

  • graham cracker
  • zwieback
  • gingersnap
  • vanilla wafer

Flavoring 1 - Use 1 Item

  • 1 teaspoon lemon peel, grated
  • 2 teaspoons orange peel, grated
  • 1 teaspoon pumpkin spice, Shortcut
  • 85 grams semi-sweet chocolate chips, melted, (3 oz)

Flavoring 2 - Use 1 Item

  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons coffee liqueur

Topping - Use 1 Item

  • fresh strawberries
  • fresh blueberries
  • canned cherry pie filling
  • sweetened whipped cream

Instructions
 

  • In a small bowl, mix together Crumbs Option and melted butter.
  • Press crumb mixture into the bottom of a 9 inch springform pan to form an even layer. Set pan aside.
  • To a large mixing bowl, add the cream cheese and beat with an electric mixer at medium speed until smooth.
  • Add the sugar and beat until mixture is smooth, then add the eggs and beat until smooth.
  • Add the soup and Flavoring 1 and Flavoring 2 Options. Beat until mixture is well blended.
  • Pour mixture into prepared springform pan. Bake for 1 hour or until the egdes are puffed up and the center is set.
  • Cool completely in the pan on a wire rack. Place in the fridge until you serve.
  • Remove springform band, top with Topping Option.
  • Slice and serve, and enjoy.

Notes

Low cost based on number of servings.
Shortcuts: Condensed Cheddar Cheese Soup, Pumpkin Pie Spice.
* Best Value $1 or Less per Serving,DESSERTS
Three-fruit Cake Squares
March 15, 2021 Lee
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Three-fruit Cake Squares

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 213.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 15 servings

Equipment

  • Oven
  • Electric Mixer
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Spice Option
  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • Flavoring Option
  • ½ cup apple, chopped
  • ½ cup Fruit Option
  • ½ cup Dried Fruit Option
  • powdered sugar, as needed

OPTIONS

Spice - Use 1 Item

  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice, plus ½ teaspoon ground ginger

Flavoring - Use 1 Item

  • 1 teaspoon lemon peel, grated
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract

Fruit - Use 1 Item

  • cranberries, chopped, fresh or frozen
  • pineapple, canned, crushed, drained
  • blueberries, fresh or frozen

Dried Fruit - Use 1 Item

  • dried apricots, chopped
  • raisins
  • dried figs, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease and flour a 9x13 inch baking pan.
  • In a mixing bowl, add the flour, baking powder, baking soda, and Spice Option. Whisk together and set aside.
  • In a large mixing bowl, add the butter and sugar. Beat with an electric mixer on medium speed until fluffy.
  • Add eggs one at a time and beat until smooth after each one.
  • Add the soup and beat for 1 minute, then add the Flavoring Option and beat for 1 minute.
  • Add ½ the flour and beat for 1 minute, then add the remaining flour and beat for 1 minute.
  • Stir in the apple, Fruit and Dried Fruit Options until just mixed.
  • Pour into prepared pan, bake for 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
  • Dust with powdered sugar as desired.
  • Cut into squares, serve, and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,DESSERTS
Fruited Spice Cake Squares
March 15, 2021 Lee
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Fruited Spice Cake Squares

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 212.
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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 24 squares

Equipment

  • Oven
  • Sheet Pan (10x15 inch)

Ingredients
  

  • 1 box spice cake mix, 2 layer size, Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ½ cup water
  • 2 eggs
  • 1 cup Fruit Option
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon Flavoring Option
  • 3 tablespoons Liquid Option
  • 1 cup Topping Option

OPTIONS

Fruit - Use 1 Item

  • raisins
  • dried apricots, chopped
  • prunes, chopped

Flavoring - Use 1 Item

  • orange peel, grated
  • vanilla extract
  • lemon peel, grated

Liquid - Use 1 Item

  • orange juice
  • milk
  • apple juice

Topping - Use 1 Item

  • walnuts, finely chopped
  • granola
  • flaked coconut, toasted

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 10x15 inch sheet pan with butter.
  • To a large mixing bowl, add the cake mix, tomato soup, water, and eggs, and mix according to the cake mix instructions.
  • Fold in the Fruit Option.
  • Pour batter into the prepared sheet pan.
  • Bake for 25-30 or until a toothpick inserted in the middle comes out clean. Place sheet pan on a wire rack and allow to cool completely.
  • To a medium size mixing bowl, add the butter and beat until creamy. Stir in the Flavoring and Liquid Options. Gradually add the powdered sugar, mixing until smooth after each addition.
  • Spread frosting on cooled cake.
  • Sprinkle with the Topping Option.
  • Cut into squares, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Homemade Spice Cake Mix, Condensed Tomato Soup.
* Best Value $1 or Less per Serving,DESSERTS
Saucepan Brownies
March 12, 2021 Lee
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Saucepan Brownies

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 210.
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. I made these on 23 Mar 2021, these are excellent brownies, very easy to put together. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 brownies

Equipment

  • Oven

Ingredients
  

  • ½ cup butter, (1 stick / ½ block)
  • Flavoring Option
  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g)
  • ½ cup Sweetener Option
  • 2 eggs, beaten
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup Addition Option

OPTIONS

Flavoring - Use 1 Item

  • 1 package semi-sweet chocolate chips, (12 oz / 340 g)
  • 1 package butterscotch chips, reduce butter to ¼ cup, (12 oz / 340 g)
  • 1 package white chocolate chips, (12 oz / 340 g)

Sweetener - Use 1 Item

  • sugar
  • brown sugar, packed
  • light corn syrup

Addition - Use 1 Item

  • pecans, chopped
  • coconut, flaked or shredded
  • pistachio nuts, hulled

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9x13 inch baking pan with butter or cooking spray.
  • To a 3 quart saucepan, add the butter and place on medium heat. Melt the butter then reduce heat to low.
  • Add the Flavoring Option and stir until fully melted. Remove from heat.
  • Using a spoon, beat in the soup, Sweetener Option, and eggs.
  • Stir in the flour and baking powder.
  • Stir in ¾ cup of the Addition Option.
  • Pour batter into the prepared baking pan and spread evenly. Sprinkle remaining ¼ cup of the Addition Option over the top.
  • Bake for 25-35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack until completely cooled.
  • Cut and serve. The recipes states 24 brownies if you prefer smaller ones, I simply cut the brownies into 12 pieces for large brownies, perfect. Enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cheddar Cheese Soup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Oriental-style Soup
March 10, 2021 Lee
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Oriental-style Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 60.
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. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 egg white
  • 250 grams Meat Option, (½ lb)
  • ¼ cup water chestnuts, finely chopped
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • ¼ teaspoon fresh ginger, finely minced or grated
  • 2 quarts water, (8 cups)
  • Vegetable 1 Option
  • 2 cans condensed chicken broth, (10½ oz / 298 g each), or 3¾ cups homemade broth
  • 1 soup can water, omit if using homemade broth
  • Vegetable 2 Option
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • ground pork
  • ground chicken
  • medium shrimp, raw, peeled, deveined, tails removed, finely chopped

Vegetable 1 - Use 1 Item

  • 1 cup celery, sliced
  • 1 cup carrot, julienned
  • 1 ounce dry bean vermicelli

Vegetable 2 - Use 1 Item

  • ½ cup peas
  • ½ cup water chestnuts, sliced
  • ½ cup snow pea pods

Garnish - Use 1 Item

  • spring onions, sliced
  • red radishes, sliced
  • fresh coriander sprigs

Instructions
 

  • In a small bowl, beat the egg white with a fork until foamy, then add the Meat Option, water chestnuts, cornstarch, soy sauce, and ginger root. Mix well.
  • In a 4 quart saucepan, add 2 quarts of water and bring to a boil on high heat. When boiling, drop the meat mixture by teaspoons (think small meatballs) into the water and reduce heat to a simmer.
  • When the meatballs rise to the surface, remove them with a slotted spoon and set them aside. Discard the water.
  • If using bean vermicelli for Vegetable 1 Option, cut threads into 2 inch lengths and place in a bowl. Add enough hot water to cover the threads and let soak for 15 minutes, then drain, and continue to next step. If using celery or carrot for Vegetable 1 Option, just continue to the next step.
  • Using the same saucepan used for the little meatballs, add the chicken broth and soup can of water, if using homemade broth, use 3¾ cups of broth and omit the water. Place on high heat and bring to a boil.
  • Add Vegetable 1 Option and reduce heat to low and simmer for 5 minutes.
  • Add Vegetable 2 Option and simmer 2 minutes.
  • Add the meatballs back to the saucepan and simmer until heated through.
  • Ladle into bowls, top with the Garnish Option, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Cherry Chocolate Chip Cookies
March 7, 2021 Lee
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Cherry Chocolate Chip Cookies

Sunrise Fruits Products
This recipe comes from a label on a package of Sunrise Fruit Products candied red cherries. The nice thing about this recipe is candied red cherries are available in Thailand, I have found them on Lazada.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Oven
  • Electric Mixer

Ingredients
  

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened, (2 sticks / 1 block)
  • ¾ cup sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 bag semi-sweet chocolate chips, (12 oz / 340 g)
  • 1 cup nuts, chopped
  • 226 grams candied red cherries, (8 oz)

Instructions
 

  • Preheat your oven to 190° C / (375° F). Get out at least 1 baking sheet, you can use the sheet ungreased or for easier cleanup, line sheet(s) with parchment paper.
  • In a mixing bowl, add the flour, baking soda, and salt. Whisk together.
  • In a large mixing bowl, add the butter, sugars, and vanilla. Beat with an electric mixer until creamy.
  • Add the eggs and beat to incorporate.
  • Add about half flour mixture and mix together with a large sturdy spoon, when combined, add the remaining flour and mix together.
  • Add the walnuts, chocolate chips, and cherries. Stir to mix together.
  • Drop by rounded tablespoons on to baking sheet(s).
  • Bake for 9-12 or until the edges are starting to brown. Remove from oven and leave cookies on the sheet to cool for 10 minutes then remove them to a rack to completely.
  • Enjoy.
# Buster Approved,#1 Go-To Recipes,DESSERTS
Oyster Vegetable Stew
March 5, 2021 Lee
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Oyster Vegetable Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 59.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

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.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Seafood Chowder
March 4, 2021 Lee
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Seafood Chowder

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 58.
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. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 slices bacon, diced
  • 1 cup onion, diced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 1 box au gratin potato mix, (4½ oz / 133 g)
  • 3½ cups milk
  • Vegetable Option
  • Seasoning Option
  • Seafood Option
  • Liquid Option

OPTIONS

Vegetable - Use 1 Item

  • 255 grams frozen cut green beans, thawed, (9 oz)
  • 1 can whole kernel corn, (15 oz / 425 g)
  • 2 cups carrots, sliced
  • 2 cups peas, fresh or frozen

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ⅛ teaspoon lemon pepper
  • ⅛ teaspoon paprika
  • ¼ teaspoon dried dill weed

Seafood - Use 1 Item

  • 1 can salmon, drained, flaked, (14¾ oz / 418 g)
  • 2 cans minced clams, do not drain, (6½ oz / 184 g)
  • 3 cans tuna, drained, (5 oz / 142 g)
  • 2 cans shrimp, drained, (4 oz / 113 g)

Liquid - Use 1 Item

  • 1 can evaporated milk, (5 fl oz / 147 ml)
  • ⅔ cup light cream
  • ⅓ cup light cream, plus ⅓ cup dry white wine
  • ½ cup sour cream

Instructions
 

  • In a large pot or Dutch oven on medium heat, add the bacon and onion, cook until the bacon is browned and onion is tender, stir occasionally.
  • To the pot, add the broth, potato mix with the sauce mix, milk, Vegetable and Seasoning Options. Bring to a boil then reduce heat to low. Cover and simmer 15 minutes.
  • Stir in the Seafood and Liquid Options, simmer for another 5 minutes or until heated through.
  • Ladle into bowls, serve, and enjoy.

Notes

Fair cost per serving depending on Seafood and Liquid Options used.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Skillet Seafood Bisque
March 4, 2021 Lee
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Skillet Seafood Bisque

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 57.
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. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • ¼ cup butter, (¼ block / ½ stick)
  • 1 cup mushrooms, sliced
  • Vegetable Option
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Seafood Option
  • Liquid Option
  • 1 tablespoon fresh parsley, chopped
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • 2 tablespoons fresh chives, chopped
  • ¼ cup onion, diced
  • ¼ cup spring onion, sliced
  • ½ cup green bell pepper, diced

Seafood - Use 1 Item

  • 500 grams medium shrimp, peeled, deveined, tails removed, (1 lb)
  • 500 grams bay scallops, (1 lb)
  • 500 grams white fish fillets, any firm white fish, cubed, (1 lb)
  • 1 pint shucked clams, drained and chopped, (2 cups)

Liquid - Use 1 Item

  • ½ cup dry white wine, plus ½ cup heavy cream
  • 1 cup half and half
  • 1 cup milk
  • 1 cup clam juice

Garnish - Use 1 Item

  • fresh dill sprigs
  • Parmesan cheese, grated
  • ground nutmeg
  • cooked bacon, crumbled

Instructions
 

  • In a large non stick pan on medium heat, melt the butter then add the mushrooms, Vegetable Option, and garlic until the vegetables are tender. Stir occasionally.
  • Stir in the flour then slowly stir in the broth. Bring to a boil, stirring constantly.
  • Stir in the Seafood Option and reduce heat to low. Cover and simmer for 5 minutes or until the seafood is cooked through.
  • Stir in the Liquid Option and parsley. Stir occasionally and heat through.
  • Ladle into bowls, top with the Garnish Option, enjoy.

Notes

Fair cost per serving depending on the seafood and cream options.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI