Canned soups and dry soup mixes

Hearty Beef Barley Soup

1 can (19 oz.) beef barley soup
1/4 cup sliced fresh mushrooms
1/4 cup frozen peas
1/4 cup frozen whole kernel corn
1 teaspoon chopped fresh rosemary

  • or -
    1/2 teaspoon dried rosemary leaves
  1. In small saucepan combine soup, mushrooms, peas, corn and rosemary. Bring to boiling. Reduce heat. Simmer, covered for 4 to 5 minutes or until vegetables are tender. Garnish with rosemary.

Captain’s Chowder

1/3 cup sliced celery
1/3 cup sliced green onions
1 tablespoon vegetable oil
1 can (10 3/4 oz.) condensed New England clam chowder
1 1/4 cups milk
1 teaspoon prepared horseradish
1/8 teaspoon hot pepper sauce

  1. In medium saucepan cook celery and onions in hot oil over medium heat until tender.

  2. Stir in soup, milk, horseradish and pepper sauce. Cook over medium heat until heated through, stirring occasionally. Serve with crackers.

Garden Chicken Noodle Soup

2 cans (19 oz. each) chicken noodle soup
1 cup frozen cut green beans
1/2 cup sliced fresh mushrooms
1 teaspoon chopped fresh thyme
or 1/4 teaspoon dried thyme leaves

  1. In medium saucepan combine soup, beans, and mushrooms. Bring to boiling. Reduce heat. Simmer, covered, for 8 to 10 minutes or until vegetables are tender. Garnish with thyme.

Calico Coleslaw

1 ea Env. Vegetable Soup Mix
1/2 pt Sour Cream; (8 ozs)
1/4 c Mayonnaise
1 T Apple Cider Vinegar
2 T Prepared Mustard; Dijon Style
5 c Green Cabbage; Shredded
1 ea Red Onion; Small Sliced Thin
1 T Parsley; Finely Chopped
1 x Pepper; To taste

In medium bowl, thoroughly blend vegetable recipe soup mix, sour cream, mayonnaise, vinegar and mustard. Toss with remaining ingredients; chill until serving time.


2 small pork tenderloins
salt and pepper
2 tbsp oil
1 celery stalk, sliced
1 small onion, sliced
1 envelope mushroom soup mix
1 1/2 cups water

Season tenderloins with salt and pepper and roll in flour. Brown on all sides in oil. Remove to shallow baking dish. Lightly brown celery and onion in drippings. Pour over meat. Combine soup mix and water, pour over meat. Cover and let stand in refrigerator overnight. Bake at 350 for 2 hours.

Southwestern Meatloaf

1 env. onion soup mix OR beefy soup mix OR onion-mushroom soup mix
2 lbs. ground beef
2 c. (about 3 oz.) cornflakes or bran flakes cereal, crushed
1 1/2 c. frozen or canned, drained whole kernel corn
1 small green pepper, chopped
2 eggs
3/4 c. water
1/3 c. ketchup

Preheat oven to 350* F.

Shape loaf and pace in 13 X 9-inch roasting pan.

Bake, uncovered 1 hour or until done. Let stand 10 minutes before serving. If desired, serve with salsa.

Wrap leftover meatloaf slices in tortillas and top with your favorite taco toppings, such as salsa, sour cream, grated cheese and shredded lettuce.

Shrimp Creole Casserole
A very easy and attractive dish to make for company, very special to take for a potluck dinner, too. It has a really nice mellow taste.

1 pound large cooked shrimp (peeled and deveined)
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 cup long grain rice
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/8 teaspoon mace
1/4 teaspoon hot sauce
Salt and pepper
1 can (10 oz.) tomato soup
1/2 cup whipping cream
1/2 cup sherry
1/2 cup toasted slivered almonds

Place shrimp in a large bowl. Add lemon juice and olive oil and toss to coat. Set aside.

Cook rice according to package directions.

Put onion and green pepper in a small dish and microwave on high for about 4 minutes, until softened. (You can saute them in butter on the stove instead.)

Add cooked rice and onions and green peppers to the shrimp.

Add seasonings, soup, cream and sherry to the shrimp mixture and stir to combine.

Spoon into a 2 quart casserole. Top with almonds and paprika.

Bake uncovered at 350 degrees F. for 70 minutes. Makes 6 servings.


  • 1 pouch onion soup mix
  • 1/2 cup dry bread crumbs
  • 1 lb. pounded boneless chicken, veal scallopini or lean pork
  • 2 eggs, well beaten
  • 1/4 cup oil for frying

Combine Onion Soup mix w/ bread crumbs. Cut meat or poultry
into thin strips. Dip strips into egg; coat well with bread crumbs.
Heat oil in large frying pan, cook strips about 5-10 minutes until
golden brown and tender.

Mushroom Muffins
A different, savoury, muffin recipe. These are great in place of bread or rolls with a meal like a stew, or with a salad or soup. You can leave out the parsley or chives if you want.

1 egg
1/2 cup melted butter
1/4 cup milk
1 can (10 oz.) cream of mushroom soup
1 3/4 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh parsley or chives (or 2 teaspoons dried)

In a medium bowl, beat egg. Add melted butter, milk, and soup. Stir to combine.

In a large bowl mix flour, baking powder, salt, and parsley or chives.

Add the liquid ingredients to the flour mixture and stir just to combine.

Fill greased or paper lined muffin cups with batter, and bake at 425 degrees F. for 20 minutes.


2 potatoes any kind
2 Carrots, sliced thin
1/2 head of broccoli
2 zucchinis sliced thin
Salt and pepper to taste
1TBS olive oil
1 (1oz package dry soup mix any kind)

Preheat oven to 400. Lightly grease backing dish. Combine veggies in dish and lightly salt, Brush with olive oil until well coated. Sprinkle with dry soup mix. Bake 30-40 min or until tender.

Mushroom Tortellini

1 tablespoon olive oil
3 - 6 cloves garlic, minced
1 medium onion, chopped
1/2 cup white wine
Oregano, basil, rosemary, parsley, pepper, paprika
1/2 pound mushrooms, sliced
1 pound bacon or back bacon, chopped
2 cans (10 oz. each) cream of mushroom soup
1 can (10 oz.) sliced mushrooms, undrained
1 cup table cream or whipping cream
1 large ( 2 pound) package cheese tortellini
1 cup peas (canned or frozen)

Heat olive oil in a large frying pan. Add garlic and onion, and saute until softened. Add white wine, and seasonings to taste.

Add mushrooms and bacon and cook on high until done.

In a saucepan mix mushroom soup and canned mushrooms until hot. Stir in cream and heat.

Cook tortellini in a large soup pot (until still slightly undercooked). Drain and return tortellini to the pot. Add the soup mixture and the bacon mixture to the pot, along with the peas. Heat for 10 minutes. Makes 8 - 12 servings.

This recipe works well with chicken, turkey, or pork.

1/3 cup butter, melted
1/2 cup crushed saltine crackers
2 Tbsp. dry onion soup mix
8 chicken legs - (Or can use any chicken parts - try cut-up breasts, etc.)

Heat oven to 350s. Stir together crackers and onion soup mix. Dip chicken legs into melted butter then coat with cracker mixture. Place remaining butter in 13x9" baking pan, then top with coated chicken legs. Sprinkle with any remaining crumb mixture. Bake for 45-55 minutes or until chicken is tender and thoroughly cooked. You can serve these with a cucumber dip for dipping if desired.

Vegetable Soup Swiss Steak

1 1/2 pounds round steak
Salt and pepper as desired
1/4 to 1/2 cup flour
2 tablespoons vegetable oil or shortening
1 can (10 oz.) alphabet vegetable soup (may be beef vegetable or vegetarian vegetable)

Salt and pepper steak as desired and flour - pound into steak if preferred.

In frying pan, brown steak in vegetable oil or shortening. Add 1/4 to 1/2 cup of hot water and cover until water cooks off. Pour can of vegetable soup over steak and add another 1/2 cup of hot water. (Do not pour water over the steak or it will wash the soup off the steak.)

Cover and simmer for about 1 hour or until steak is tender and liquid has cooked down to desired level for making gravy (if desired). Gravy made with the drippings from this steak is rather sweet and a delicious accent for the steak!


2 3-lb broiler-fryers, cut up
1 10-ounce jar apricot preserves
1 8-ounce bottle Russian salad dressing
1 envelope onion-soup mix
2 cups regular long-grain rice
2 tablespoons minced parsley

About 1 1/2 hours before serving: Arrange chicken pieces, skin-side up, in one layer in large open roasting pan. In medium bowl, mix apricot preserves, Russian dressing and onion-soup mix; pour salad dressing sauce over chicken pieces. Bake in 350°F oven 1 1/4 hours or until chicken is fork tender, basting with sauce in pan occasionally during baking. While chicken is baking, prepare rice as label directs. Keep warm. To serve, arrange chicken on warm platter. Skim fat from sauce in pan. Stir parsley into cooked rice. Serve chicken with sauce and rice. Makes 8 servings.


2 lbs. ground beef
1 can (10 1/2 oz.) cream of mushroom soup
1 pkg. (1 1/2 oz.) dehydrated onion soup mix

Heat oven to 350F. degrees. On a 22-24 strip of heavy duty aluminum foil, mix beef and onion soup mix thoroughly, being careful not to tear the foil. Form into loaf and pour undiluted cream of mushroom soup over the loaf. Wrap loosely in foil. Place on baking sheet. As the loaf bakes, the meat juices combine with the mushroom soup to make a wonderful brown gravy to serve over rice, noodles or potatoes. Bake 1 hour and 20 minutes.

Chicken Dijon Stew

4 cups brussels sprouts
2 pounds skinless boneless chicken breasts
3 tablespoons olive oil
1/2 pound baby carrots, peeled
1 can (10 oz.) cream of chicken soup
1/2 cup white wine
2 tablespoons Dijon mustard
2 teaspoons dried tarragon
Freshly ground pepper

Prepare and cook brussels sprouts until just tender. Drain and set aside.

Cut chicken into 1 1/2 inch cubes. Heat oil in a large saucepan. Add chicken, brussels sprouts, and carrots. Cook and stir over medium high heat until chicken is lightly browned, about 5 minutes.

Add soup, wine, mustard, tarragon, and pepper. Stir to blend. Heat to boiling.

Reduce heat to low, cover and simmer until chicken is cooked through, about 10 minutes. Stir occasionally. Makes 6 servings.