Jiffy Cream Of Artichoke And Mushroom Soup A Pantry Recipes

JIFFY CREAM OF ARTICHOKE AND MUSHROOM SOUP (A PANTRY RECIPE)

Jiffy Cream of Artichoke and Mushroom Soup (A Pantry Recipe) image

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories Vegetable

Time 7m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

1 (10 ounce) can condensed cream of mushroom soup
1 (15 ounce) can artichoke hearts, drained, reserve juice
1 (10 ounce) can water (and artichoke juice)

Steps:

Chop artichoke, into soup size pieces.
Add to soup and water and bring just to a boil.
Serve immediately. This is good topped with cheese.

Nutrition Facts : Calories 226.9, Fat 8.7, SaturatedFat 2, Sodium 1621.5, Carbohydrate 33.3, Fiber 11.5, Sugar 4.2, Protein 9.7

JIFFY CHICKEN AND CREAM OF MUSHROOM (A PANTRY RECIPE)

Jiffy Chicken and Cream of Mushroom (A Pantry Recipe) image

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories Chicken

Time 6m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) can chicken breasts, drained
1 (10 ounce) can water (may need to add more water)

Steps:

Mix soups, chicken and water and heat to boiling.
Serve immediately.

Nutrition Facts : Calories 245.3, Fat 14.8, SaturatedFat 4, Cholesterol 51, Sodium 967.7, Carbohydrate 9.8, Sugar 1.4, Protein 17.6

JIFFY CREAM OF MUSHROOM SOUP AND PEA(A PANTRY RECIPE)

Jiffy Cream of Mushroom Soup and Pea(A Pantry Recipe) image

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (10 ounce) can condensed cream of mushroom soup
1 (15 ounce) can condensed split pea soup
2 (10 ounce) cans water
1/3 cup powdered milk (optional)
mint leaf

Steps:

Mix soups and water and heat to boiling.
For a creamier soup add powdered milk.
Garnish with mint and serve immediately.

Nutrition Facts : Calories 60.3, Fat 4.2, SaturatedFat 1, Sodium 460.2, Carbohydrate 4.8, Sugar 1, Protein 1.1

CREAM OF ARTICHOKE AND MUSHROOM SOUP

Cream of Artichoke and Mushroom Soup image

The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes.

Provided by Marla Swoffer

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 ounce) can artichoke hearts
8 ounces mushrooms
1 bunch green onion
5 tablespoons butter
5 tablespoons flour
2 cups half-and-half cream
2 cups chicken broth
1/2 teaspoon salt
black pepper or cayenne (optional)

Steps:

Drain artichoke hearts and chop into small pieces.
Set aside.
Thinly slice mushrooms.
Finely chop green onion, including tops.
Melt butter in a large saucepan.
Saute onions and mushrooms for about 5 minutes.
Stir in flour.
Cook slowly for two minutes, stirring constantly.
Slowly add broth, then half and half.
Heat very slowly, stirring constantly until thickened.
Stir in artichokes and seasonings.

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