Wednesday, October 6, 2010

A favorite recipe and a new discovery: Now bubbling in a kitchen near you!

I wanted to make one of my favorite easy supper recipes today, but I didn't have any condensed cream of "x" soups on hand.  While I was out running errands I thought I would pick some up, but at $1.75 per can for Campbell's, I was sure I could find a substitute.  I made my way to Trader Joe's, and they didn't have any condensed soups at all, so I picked up a carton of sliced cremini (baby portabella) mushrooms and decided I would make my own, after all, it is just a cream soup!  After making this, I don't think I'll ever buy another can of Campbell's again.

Condensed Cream of "X" Soup

(Makes 12 cups, or about 8 cans)
  1. In a large stockpot, sautee 3 cups of finely chopped veggie "X" until very soft, or chop up chicken or other meat into very small chunks.
    • Add garlic powder, thyme, oregano, ground coriander seed, celery salt, onion powder, pepper and salt to taste
  2. Add 6 cups of veggie broth or chicken broth (I use my own homemade versions) and 2 cups of milk (I used lowfat).  Bring this mixture to a boil
  3. In another bowl, pour in 4 cups of milk.  Slowly whisk in 3 cups of flour to get a very thick suspension without lumps.  
  4. Add flour/milk mixture to the boiling broth and stir until the soup thickens to a nice consistency.
You can freeze this in 1.5 cup portions, which is equal to about 1 can. 

Here's what I made with my new condensed soup mix.  This is a favorite recipe that came from my Grandma Lil, and which my Mom makes all the time.  You can make this with any meat, and can use bone-in or boneless versions with equally delicious results.  My Mom browns the meat before putting it in the dish, and adds the drippings to the rice.  I don't have the patience for that, so I just pile it all in and walk away.  Hers is better, but I don't know if that is because Mom's food always tastes better for some reason, or if it has to do with the browning. 

Chicken and Brown Rice Casserole
Spread 2 cups of uncooked brown rice on the bottom of a large casserole dish.
Lay uncooked chicken on the rice layer.
Sprinkle with a package of Lipton's Onion Soup Mix
Mix two cans of condensed cream of mushroom soup with 4 cups of water and pour over the chicken and rice.
Bake for 1.5 hours at 350 degrees.


  1. Recipe modification: If you want more of that onion soup flavor, add another packet, especially if you are using a lot of meat.