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Old 01-18-2016, 07:36 PM   #21
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I have been on both sides of the soup argument. Sometimes I start from scratch and sometimes I grab a can. As I get older the argument for grabbing the can and doctoring it up is gaining in the polls. It really depends on your circumstances.

Here are a couple more.

Souper Sloppy Joes
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup
1/4 cup water
1 tablespoon yellow mustard
Brown beef, add soup, water and mustard. Cook until bubbly and serve on burger buns.

Porcupine balls
1 lb. ground beef
1/4 c. uncooked long grain rice
1 slightly beaten egg
2 tbsp. finely chopped onions or equal dehydrated minced onion
1/2 tsp. salt
1 (10 3/4 oz.) can condensed tomato soup or cream of mushroom soup
1/2 c. water or milk
1 tsp. Worcestershire sauce

Combine meat, rice, egg, onion, salt, dash pepper and 1/4 cup soup. Mix well; shape into 18-20 small balls and place in skillet.Mix remaining soup, water, and Worcestershire; pour over meat balls. Bring to a boil; reduce heat. Cover and simmer 40 minutes, stirring often. Serves 4-5.
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Old 01-18-2016, 08:25 PM   #22
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Yup, I go both ways, too, Aunt Bea. I love cooking and making things from scratch, but sometimes I don't have the time and/or energy to do it, and then it's nice to have pre-made items to fall back on.
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Old 01-18-2016, 08:43 PM   #23
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Many times Ill take an udon noodle soup ( which is one of those premade , add water, flavor packet and the noodles) , In addition, Ill toss in a few vegetable dumplings, tofu, bok toy, bamboo shoots, dried shiitake and tree ear mushrooms, splash of sesame oil, and Im good to go. So I go both ways as well
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Old 01-18-2016, 11:10 PM   #24
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Quote:
Originally Posted by puffin3 View Post
...When you want to have soup make a basic roux. 2T flour>2T butter.
Stir together in a med. heat pot. Remove and put in the fridge to cool completely...A number of other steps....
You know, puffin, there are times the Hangry Monster rears her ugly head and needs to eat NOW. In the time it takes for the roux to "cool competely", someone could get killed around here. It is in the best interests of Himself that I have a couple of cans of Progresso ready-to-eat on hand so that I can resume being a normal person. He'd much rather I did a quick heat-and-eat supper, complete with canned soup and toasted sandwiches, than spend the time to make a from-scratch soup. He kinda likes to live. Sometimes you just have to pick your food fights.
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Old 01-19-2016, 08:55 AM   #25
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Quote:
Originally Posted by Cooking Goddess View Post
You know, puffin, there are times the Hangry Monster rears her ugly head and needs to eat NOW. In the time it takes for the roux to "cool competely", someone could get killed around here. It is in the best interests of Himself that I have a couple of cans of Progresso ready-to-eat on hand so that I can resume being a normal person. He'd much rather I did a quick heat-and-eat supper, complete with canned soup and toasted sandwiches, than spend the time to make a from-scratch soup. He kinda likes to live. Sometimes you just have to pick your food fights.
Like I posted I sure wasn't making any criticisms of anyone.
Years ago our cupboard had cans of soup in them too.
I was just saying that if the poster was so inclined and had the time and energy to premake a bunch of roux in the freezer and some BTB bases at hand they could give making the soup from scratch a try.
Just offering an alternative.
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Old 01-19-2016, 09:02 AM   #26
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Originally Posted by Dawgluver View Post
Most Campbell's are condensed. I think Progresso is ready right from the can uncondensed.

Better Than Bouillon makes a low sodium chicken stock. I buy it at Costco. It's good, and I use it to fortify a lot of stuff. The lobster BTB interests me greatly, but I've never seen any BTB other than chicken and beef around these parts. My good friend Amazon will probably be helpful.
You can buy the lobster base from Amazon. $25 for three jars plus shipping.
The best lobster bisque I've ever tasted. I add a capful of Pernod to the bisque. It tastes like you're eating in a three star restaurant in S. France.
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Old 01-19-2016, 09:40 AM   #27
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Puffin3, I don't think anyone is taking it as a criticism. It's a matter of practicality.
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Old 01-19-2016, 12:43 PM   #28
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We make a baked chicken dish using cream of mushroom (or chicken) soup. You can use b/s breasts or thighs (obviously the less expensive choice), swiss cheese slices (we buy the store brand), leftover Pepperidge Farm stuffing cubes or crumbles, white wine, and a bit of butter, served over noodles. Place the chicken in the bottom of a baking dish, place a piece of cheese on top of each piece of chicken. Mix soup and about 2/3 to 3/4 of one of those little 4-pack bottles of white wine together. Pour over chicken/cheese pieces, sprinkle with the stuffing cubes/crumbles, drizzle with 2 tablespoons of melted butter. Bake in a 350 oven for 40-45 minutes. Serve over noodles.

We buy the regular size package of thighs, which usually has about 5-6 thighs depending on size to make this. If you don't want to use wine, you can just use water or chicken broth but the wine adds a nice flavor. This is one of our go-to meals when we are tired and don't feel like cooking or going out. Just assemble and stick it in the oven to bake, and boil water for the noodles.

There was a recipe using chicken and some kind of "cream of" soup that had a Mexican twist to it that somebody came up with or posted on here a while back. Thought I had saved it but can't find it now. I think it had poblano peppers, cilantro, ??, a casserole type dish I think? Never got around to making it but it sounded really good. Maybe somebody else will see my post and remember.
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Old 01-19-2016, 12:46 PM   #29
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Oh, I forgot to add we always save and freeze leftover PF stuffing cubes/crumbles (uncooked) to use in this dish. For some reason, I can't seem to edit my posts on the computer/browser I am using right now anymore.
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Old 01-20-2016, 12:08 AM   #30
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Thanks for all the suggestions. I will be trying them. Another way I make the soup is to double the amount of water I add. That way it cuts down on the sodium per serving. I just serve a bowl of it with a sandwich for a quick lunch. There are 3 people eating, so a small can of watered down soup feeds 3 with a little leftover for another meal.

Sort of Olive Twist-like meager serving, but it's pretty good. There are not much veggies or meat in the soup anyway even if you just add one can of water so watering it down even more is almost not even noticeable.
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