Yes, you can make canned soup taste like homemade!

Minnesota has been frozen for months, with temperatures as low as minus 20 and wind chills starting at minus 45-50. Although the evening television news is full of stories about frozen pipes, the broadcasts have not mentioned frostbite or frozen stomachs. However, news outlets urge parents to bundle up their children and protect their skin.

During weather like this, parents tend to feed their children comfort foods like soup. Sandwiches often accompany the soup of choice. She ate a lot of soup as a child and still enjoy it.

An early riser (5 am or even 4 am) I am ready for lunch around 10:15. The other day I was craving homemade soup, but I 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 little of this, a little 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 be doubled if you are feeding a large family. For a heartier dish, add cooked chicken to the first recipe. Then pass the 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 chicken soup base without salt

1 package of Trader Joe’s frozen mixed vegetables (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 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 reduced-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 pot. Add 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 one more minute. Makes 6 servings.

Copyright 2014 by Harriet Hodgson