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Old 02-13-2006, 05:15 PM   #1
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Question ISO "Cream of ... Soup" Recipes

Fun Thread, What Is Your Best Recipe Using Cream Of Any Thing Soup? Can't Wait To Hear The Replys:)

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Old 02-13-2006, 05:28 PM   #2
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My boys love the mexican chicken dish that I got from a friend. All it is,
chicken
rotel
cream of mushroom
onion
shredded cheddar
cheese Dorito's
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Old 02-13-2006, 05:53 PM   #3
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can of cream of mushroom soup
2 cups macroni, cooked
1 1/2 cups diced velveeta cheese
2 hard boiled eggs chopped in biggish hunks
1/2 cup diced onion
2 pks dried beef
1/2 cup milk

mix together and bake at 350 or so for 1 hour or until done.
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Old 02-13-2006, 05:55 PM   #4
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large roast
1 pk dried onion soup
one can of any creamed soup---usually mushroom or celery or chicken
mix together
put carrots on bottem of roasting pan
lay beef on top
pour on soup mixture
bake covered 350 for three hours
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Old 02-13-2006, 11:27 PM   #5
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I'm not sure if it's my best, but it's a total TNT

This lovely simple soup can just as easily be made with left over turkey stock (you can even make it with vegetable stock, if you like), and as it is a light soup it works wonderfully as a first course. I always prefer to use homemade stock, especially for this recipe as it will help to keep the flavour from being too dull. Once it's cooked this soup will keep for 3 days in the fridge, or at least 2 months in the freezer.

Creamy Basil Soup

3 cups chicken stock (preferably organic or homemade)

1 cup fresh basil leaves, finely sliced

¼ cup butter or margarine

3 tbsp all purpose flour or cornstarch

3 cups of milk

½ cup of crème fraîche

Kosher or sea salt and freshly cracked black pepper to taste (both optional)


In a large saucepan (soup pot) over medium high heat, combine the basil and the stock, uncovered for about 15 minutes.


In a second pan over medium heat, add the butter or veg margarine. Once it has melted gently whisk or stir in the flour, salt and pepper (if using) and stir until the mixture forms a smooth golden roux. Gradually add in the milk and bring the mixture to a gentle boil. Reduce the heat by half and stir the milk mixture for two minutes (or until thickened).

Next gradually add in the stock and the cream fresh (don't allow it to boil again). Reduce the heat to low and allow the the flavours to combine for at least 10 minutes; taste and adjust the seasoning as needed.

Serve warm with lots of fresh basil scattered over the top, and a little parmesan cheese or some lovely garlicky croutons.

Serves 3-4 people as a light meal or starter (you can easily multiple this recipe as many times over as you need to).
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Old 02-14-2006, 12:27 AM   #6
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Saute onions and mushrooms in a pan. Pour in one can of condensed cream of mushroom soup and mix until all the veggies are incorporated in the soup. Pour mixture over 2-4 fresh fish filets (I've made this with cod, halibut, snapper and tilapia... so anything will work!) and bake in the oven until fish is cooked through.

Voila! (almost) instant fish in a mushroom cream sauce. Serve it with some wild rice and fresh, mixed greens and you've got a good dinner!
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Old 02-14-2006, 07:54 AM   #7
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Piccolina that sounds so good,also like grumblebee's too... :)
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Old 02-14-2006, 08:15 AM   #8
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Alpine Chicken

Lay 6 chicken breasts in pan and top each with a slice of swiss cheese
Mix 1 can cream of mushroom soup with 1/2 can sherry, pour on top
Mix 1 box chicken stuffing with 1/2 stick of butter, sprinkle on top
Bake covered at 350 for 45 minutes, take off cover and cook addtl 15 min.

Texas Potatoes

Mix 1 can cream of chicken, 16 oz of sour cream & 2 c shredded cheddar cheese, add one bag of frozen cubed hash browns
Put in 13 x 9 pan - sprinkle with crushed corn flakes
Melt 1 stick of butter and pour over top
Bake at 350 for 30-45 minutes

I also do a pot roast like Tilly but add some sherry to it - no veggies either and crock pot it for 6-8 hours. Serve with broad noodles.
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Old 02-14-2006, 08:54 AM   #9
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Quote:
Originally Posted by Michelemarie


Texas Potatoes

Mix 1 can cream of chicken, 16 oz of sour cream & 2 c shredded cheddar cheese, add one bag of frozen cubed hash browns
Put in 13 x 9 pan - sprinkle with crushed corn flakes
Melt 1 stick of butter and pour over top
Bake at 350 for 30-45 minutes

I also do a pot roast like Tilly but add some sherry to it - no veggies either and crock pot it for 6-8 hours. Serve with broad noodles.
Never heard of it Someone is pulling your leg. Sounds good though. I'll have to try it out on the critics.
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Old 02-14-2006, 09:05 AM   #10
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I must share this with you Texasgirl - My husband was born and raised in San Antonio - his whole family is still there - including very proud grandparents - they are in Bryan (Texas A&M). Every holiday we are given "Texas-inspired" gifts - you name it, we have it with Texas or the A&M emblem on it - clocks, frames, pictures, dishes, clothing, figurines, you name it, we got it. I have more Texas cookbooks than I know what to do with - that is where I saw the recipe. Actually, I have seen this recipe in several other cookbooks, with a different name though. It is such an easy recipe, I am sure more than one person "invented" it - they are good though, and easy!
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