Soup Recipes

Dr. John T. Dorrance, a Europe-trained chemist working for Campbell Preserve Co., made his mark on history when he invented condensed soup in 1897. He discovered that by eliminating the water in the soup, he could lower packaging, shipping, and storage costs, and eventually the cost to the consumers. Well, that made homemakers happy and condensed soup was an instant hit. The original cost of a 10-1/2 ounce can of Campbell’s condensed soup was 10 cents. In 1916, a cookbook called Helps for the Hostess recommended using condensed soups in casseroles. Condensed soups have been used this way ever since.
Here are a few of my favorite recipes using condensed soups:

Tuna Noodle Bake

1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. milk
2 c. cooked noodles
1 (7 oz.) can tuna, drained and flaked
1/2 c. frozen peas
2 T. diced pimiento
2 T. chopped parsley
2 T. buttered bread crumbs
Blend soup and milk. Add noodles, tuna, peas, pimiento, and parsley. Pour into 1 1/2-quart casserole; top with crumbs. Bake in a 350º oven for 30 minutes or until hot and bubbling. 4 servings.
Variations: Substitute 1 (5 oz.)) can boned chicken for tune. Use Cheddar cheese, cream of celery, vegetable or chicken soup in place of cream of mushroom soup.

Macaroni and Cheese

1/2 c. finely chopped cooked ham
1/4 c. chopped onion
2 T. butter
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. milk
3/4 c. shredded sharp Cheddar cheese
2 c. cooked macaroni
1/4 c. shredded sharp Cheddar cheese
2 T. buttered bread crumbs
Lightly brown ham and onion in butter. Stir in soup, milk, and 3/4 cup cheese.
Heat until cheese melts; stir often. Blend sauce with macaroni; pour into buttered 1 1/2-quart casserole. Sprinkle remaining cheese and crumb on top. Bake in a 350˚ oven 30 minutes or until nicely browned and bubbling. Makes 4 servings

Swiss Steak

1/4 c. flour
Dash pepper
1 lb. round steak (1/2-inch thick)
2 T. shortening
1 (10 1/2 oz.) can condensed onion soup
1/2 c. water
4 medium carrots, cut in 2-inch pieces
4 medium potatoes, cut in half
1 T. chopped parsley
Pound flour and pepper into steak with meat hammer or edge of heavy saucer. Cut into 4 serving pieces. In large skillet, brown steak on both sides in shortening. Add soup, water, carrots, and potatoes. cover; cook over low heat 45 minutes or until meat and vegetables are tender. Stir now and then. Sprinkle with parsley just before serving. 4 servings.

Stroganoff

1 1/2 lbs round steak, cut in thin strips
1/4 c. flour
Dash pepper
1/4 c. butter
1 (4 oz.) can sliced mushrooms, drained
1/2 c. chopped onion
1 small clove garlic, minced
1 (10 1/2 oz.) can condensed beef broth or consomme
1 c. sour cream
3 c. cooked noodles
Dust meat with flour and pepper. In skillet, brown meat in butter. Add mushrooms, onion, and garlic; brown lightly. Stir in soup. Cover; cook 1 hour or until meat is tender; stir often. Gradually blend in sour cream; cook over low heat for 5 minutes. Serve over noodles. 4 generous servings.

Spaghetti with Meat Sauce

1 lb. ground beef
1 to 2 cloves garlic, minced
1 c. chopped onion
2 T. salad oil
2 (10 1/2 oz.) cans condensed tomato soup
1/2 coup can water
1 t. salt
1 bay leaf
1/8 t. pepper
1/8 t. leaf thyme
12 oz. thin spaghetti, cooked
Brown beef, garlic, and onion in oil. Blend in soup, water, and seasonings. Simmer 30 minutes; stir often. Serve sauce over spaghetti; sprinkle with grated Parmesan cheese. 6 servings.

Pork Chops ‘N Stuffing

4 pork chops (about 1 lb.)
3 c. soft bread cubes
2 T. chopped onion
1/4 c. melted butter
1/4 c. water
1/4 t. poultry seasoning
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/3 c. water
Brown chops on both sides; place in shallow baking dish. Lightly mix together bread cubes, onion, butter, 1/4 c. water and poultry seasoning. Place a mound of stuffing on each chop. Blend soup and 1/3 cup water; pour over. Bake in a 350º oven 1 hour or until tender. 4 servings.

Sukiyaki

1 lb. round steak, thinly sliced
2 T. salad oil
1 1/2 c. sliced celery
1 medium green pepper, sliced
1 large onion, thinly sliced
1 1/2 c. sliced fresh mushrooms (or 6 oz. can, drained)
1/2 c. sliced green onion (1-inch pieces)
1 (10 1/2 oz.) can condensed beef broth
1 T. soy sauce
1/4 c. water
2 T. cornstarch
4 c. hot cooked rice
Brown meat in salad oil. Add vegetables, beef broth, and soy sauce. Cover. Cook over low heat 10 minutes or until vegetables are just tender. Stir often. Combine water and cornstarch; add to meat mixture; stir until thickened. Serve over hot rice. 4 to 6 servings.

Quick Shrimp Chowder

3 slices bacon
1/2 c. mined onion
1 (7 oz.) can shrimp
1 c. chopped potatoes
1 can cream of celery soup
1 1/2 c. milk
1 (16 oz.) can cream-style corn
Dash of pepper
Cook bacon in saucepan until crisp, reserving drippings. Saute’ onion in reserved drippings. Drain shrimp, reserving liquid. Add shrimp liquid and potatoes to saucepan. Cook, overed, over low heat for 15 minutes or until potatoes are tender. Add bacon, shrimp, soup, milk, corn and pepper; mix well. Heat to serving temperature; do not boil. Ladle into soup bowls. Garnish with crumbled bacon. 4 servings Print this post