Fresh mushrooms and cheddar cheese soup start to open cans

Canned soup is some of the best convenience foods. The family chef uses them for casseroles, sauces, meat chunks, 邋Jo Joes and cream sauce. But many canned soups contain too much salt and lack a unique flavor. However, I still put a few cans on the shelf.

My husband retired and often went home for lunch. Unlike many wives who complain about arranging lunch for their husbands, I welcome these opportunities to eat together. For us, noon is a hurry. We compare our "to do" list and cross the items one by one.

However, the lunch a few days ago stumped me. I plan to eat leftovers at the restaurant I enjoyed the night before. Although there is enough food, I can't stretch it to feed two. What can I solve for my husband? On the food shelf, I found a jar of golden mushroom soup and added flavor with extra ingredients.

I started to fry a box of fresh mushrooms with butter and olive oil. Chopped onions, celery and chicken broth make the soup even more delicious. The splash of dry sherry is the last touch. My husband soup, I also did it. You can make fresh mushroom soup with sherry in 15 minutes, this is the recipe.

Ingredients

1 tbsp butter
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  1 tbsp ultra light olive oil
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  8 oz box cut fresh mushrooms
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  1/4 red or yellow onion, chopped
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  3 tablespoons of celery, chopped
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  10 3/4-one golden pot mushroom soup
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  1 tbsp low salt chicken soup [beef can be replaced]
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  1/4 cup dry sherry
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  Chopped parsley garnish

Method

Melt the butter in the stockpot. Add olive oil. Stir the mushrooms in the butter mixture until it almost turns brown. Add chopped onions and celery and cook for a minute. Add concentrated soup and 1 tablespoon of chicken stock. Reduce the heat to a low temperature setting. Cover and cook slowly for 10 minutes. Add sherry and cook for a minute. Decorated with chopped parsley, instant bread or crispy biscuits. Make 4 copies.

This basic formula can also be used to make cheddar cheese soup. Use celery cream, remove the mushrooms, add chopped onions, 1/4 cup chopped green pepper and 1/4 cup chopped red pepper. Stir 1 cup of medium cheddar cheese and 1 tablespoon of milk. Cook at low temperature until the cheese melts.

Adding like this can turn a can of soup into a gourmet soup. Happy sipping!

Copyright 2011 Harriet Hodgson

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