Oh gawd - strange soup

Quoted message said:

[snip[ I havent dared try it yet... what
am I letting myslf in for here?? What was I thinking?

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

"aem" <[email hidden]> wrote

Quoted message said:

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

I have many times. I once live a week on Campbells Mushroom Soup and
nothing else except coffee while in Okinawa. That was 39.5 years ago. It
also rained all that week and I was living in a quonset hut where even the
walls grew crotch rot. Many people like the place......I even have 2
Okinawan cousins....but nothing could induce me to like it there.

Other than that, and after I got past associating it with Okinawa, I have
enjoyed a bowl of Mushroom soup now and then. I never cook with it as an
"ingredient" though. I always make it with milk or light cream BTW.

Charlie

"Charles Gifford" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"aem" <[email hidden]> wrote

Quoted message said:

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

I have many times. I once live a week on Campbells Mushroom Soup and
nothing else except coffee while in Okinawa. That was 39.5 years ago. It
also rained all that week and I was living in a quonset hut where even the
walls grew crotch rot. Many people like the place......I even have 2
Okinawan cousins....but nothing could induce me to like it there.

Other than that, and after I got past associating it with Okinawa, I have
enjoyed a bowl of Mushroom soup now and then. I never cook with it as an
"ingredient" though. I always make it with milk or light cream BTW.

Charlie

Charlie, you should've partaken (partook?) of the local food. I understand
they have the highest longevity rate of all countries.
Mushroom soup and coffee; what were you thinking?
Dee Dee

aem said:

Quoted message said:

[snip[ I havent dared try it yet... what
am I letting myslf in for here?? What was I thinking?

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

I don't think I've ever made the canned mushroom soup into soup, but I
wouldn't eat fresh cream of mushroom soup, either. I do occasionally
eat the canned cream of chicken soup. It's one of those
comforts-when-I'm-sick things.

--Charlene

--
Euthanasia: Generally more proficient at math and science than
euthanamerica. -- Bayan, Rick; The Cynic's Dictionary, 2002

email perronnelle at earthlink . net

Charlene Charette said:

aem said:

Quoted message said:

[snip[ I havent dared try it yet... what
am I letting myslf in for here?? What was I thinking?

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions
on the can? Bonus question, if so, how long ago? -aem

I don't think I've ever made the canned mushroom soup into soup, but I
wouldn't eat fresh cream of mushroom soup, either. I do occasionally
eat the canned cream of chicken soup. It's one of those
comforts-when-I'm-sick things.

--Charlene

I am not fond of cream of mushroom soup. I did have a home-made [censored]
mushroom soup once that was nice but I wouldn't go out of my way to make it.

I do the cream of chicken sometimes, too, but I "doctor" it with some
herbs - usually dried dill or thyme or even tarragon, pepper and a little
minced garlic. Always milk, not water.

Also canned tomato soup, with dried basil or marjoram, a little cayenne
pepper. Milk if I want it to be a creamy tomato soup. Usually accompanied
by a grilled cheese sandwich.

Jill

In article <[email hidden]>,

aem said:

Quoted message said:

[snip[ I havent dared try it yet... what
am I letting myslf in for here?? What was I thinking?

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago?

Yes; often. As recently as the last couple of weeks. In fact, I don't
cook with the stuff; if I need a mushroom cream sauce, I make one.

But I do like (Campbell's) cream of mushroom soup. I like it with a
generous grinding of fresh black pepper on top, with crackers and
(obligatory) glass of milk.

Isaac

jmcquown said:

Charlene Charette said:

aem said:

[email hidden] wrote:

> [snip[ I havent dared try it yet... what
> am I letting myslf in for here?? What was I thinking?
>

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions
on the can? Bonus question, if so, how long ago? -aem

Last week. My dad loves mushroom soup (always canned because I don't make
it or eat it as "soup"😉. It's a great light lunch or dinner - especially
with a grilled cheese. I always thin the soup with whole milk and add a
pat (or so) of butter. He eats it often.

I eat the cream of chicken often (with the milk and butter) when I want
something warm and light and filling. I also eat the Tomato as soup
regularly - thinned with water and a pat of butter added.

I always know a day or two in advance that I am about to be stricken with
a cold or the flu because I start thinking about a big cup of chicken
noodle soup (canned). That's one of those childhood regressions <g>.

I will often buy "off brand" soups for cooking, but I always keep
Campbells on the shelf for eating as soup. I just like it better.

I make a few homemade soups, but the ones mentioned above and a few others
that other family members like are quick and easy and very tasty. I heat
them in the microwave so there is no "fuss or muss" either.

Elaine, too

aem said:

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

Yes, that's the only way I eat it. I don't buy the cans anymore, but
buy Cream of Portobello in the box (I forget who makes it). Last time
I ate canned was Progresso about last year.
-L.

aem said:

Quoted message said:

[snip[ I havent dared try it yet... what
am I letting myslf in for here?? What was I thinking?

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

Yes. Decades.

Today I made a cream of mushroom soup with dried shiitakes (like 20 of
them or so). Put them into a container with water and nuked them for 5
minutes to a light simmer. Let them sit in the hot water for an hour.
Drained them (strained the liquid through a piece of filter paper) and
chopped them coarsely. Put the shrooms into the liquid from rehydrating
them and added plain water to make 2 quarts. Added good quality chicken
and beef bases to make broths and simmered the whole thing, covered for
an hour. Stirred corn starch into heavy cream to make a slurry and
stirred it into the boiling soup. Added a little salt and pepper. Voila.

Lovely.

Pastorio

"aem" <[email hidden]> wrote

Quoted message said:

God knows. But the title of your post made an even unlikelier soup
question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

My mother would make it for us when I was a kid ... after church,
soup and sandwiches. Was not my favorite, but then I never liked
soup, growing up. At least it wasn't the dreaded ... split pea.
Whew, barely got that out.

Closest I've come since then, in a related experience, I had a sinus
thing going on, all I wanted was hot brothy soup and decided to make up
an envelope of that onion soup mix. I was sick, but not that sick, I
was horrified. Had no idea it tasted like nail soup, metallic.

nancy

jmcquown said:

Also canned tomato soup, with dried basil or marjoram, a little cayenne
pepper. Milk if I want it to be a creamy tomato soup. Usually accompanied
by a grilled cheese sandwich.

Jill

I know I've whined about this before, but Campbells Tomato Soup is just
NASTY anymore. They've made it so sweet it makes my teeth itch. I find
the no-name, store names much more acceptable tasting. I think all the
Campbells soups I like to eat have become too sweet (Vegetarian
Vegetable, Tomoato)
Goomba

Goomba38 said:

jmcquown said:

Also canned tomato soup, with dried basil or marjoram, a little
cayenne pepper. Milk if I want it to be a creamy tomato soup.
Usually accompanied by a grilled cheese sandwich.

Jill

I know I've whined about this before, but Campbells Tomato Soup is
just NASTY anymore. They've made it so sweet it makes my teeth itch.
I find
the no-name, store names much more acceptable tasting. I think all the
Campbells soups I like to eat have become too sweet (Vegetarian
Vegetable, Tomoato)
Goomba

I, too, buy the store brands but since most people can identify with the
name Campbell's, when I refer to canned soups it's the brand I reference.
Used to be pretty decent stuff.

Jill

jmcquown said:

Goomba38 said:

jmcquown said:

Also canned tomato soup, with dried basil or marjoram, a little
cayenne pepper. Milk if I want it to be a creamy tomato soup.
Usually accompanied by a grilled cheese sandwich.

Jill

I know I've whined about this before, but Campbells Tomato Soup is
just NASTY anymore. They've made it so sweet it makes my teeth itch.
I find
the no-name, store names much more acceptable tasting. I think all the
Campbells soups I like to eat have become too sweet (Vegetarian
Vegetable, Tomoato)
Goomba

I, too, buy the store brands but since most people can identify with the
name Campbell's, when I refer to canned soups it's the brand I reference.
Used to be pretty decent stuff.

These days I prefer Progresso and when it's on sale (like for 99 cents
and even less with a manufacturer's coupon) that's what I'll get.

The worst dreck is Wolfgang Puck - what is up with that? Very high
retail price and all the soups taste the same, like library paste...

I do like Campbell's tomato, though. For one of my holiday gifts I'm
sending mom a sandwich grill thingy, a two pound box of Velveeta, and a
dozen cans of Campbell's tomato soup. Nice comfort food, you can't
beat the old classics...

--
Best
Greg

"Gregory Morrow" <[email hidden]> wrote

Quoted message said:

These days I prefer Progresso and when it's on sale (like for 99 cents
and even less with a manufacturer's coupon) that's what I'll get.

I like their hearty tomato and their lentil soup. I heartily dislike any
soup they make that has pasta in it. If only their escarole wasn't so
mind blowingly salty tasting, I would like that, too.

nancy

Elaine Parrish said:

Last week. My dad loves mushroom soup (always canned because I don't make
it or eat it as "soup"😉. It's a great light lunch or dinner - especially
with a grilled cheese. I always thin the soup with whole milk and add a
pat (or so) of butter. He eats it often.

I eat the cream of chicken often (with the milk and butter) when I want
something warm and light and filling. I also eat the Tomato as soup
regularly - thinned with water and a pat of butter added.

I always know a day or two in advance that I am about to be stricken with
a cold or the flu because I start thinking about a big cup of chicken
noodle soup (canned). That's one of those childhood regressions <g>.

I will often buy "off brand" soups for cooking, but I always keep
Campbells on the shelf for eating as soup. I just like it better.

I make a few homemade soups, but the ones mentioned above and a few others
that other family members like are quick and easy and very tasty. I heat
them in the microwave so there is no "fuss or muss" either.

Elaine, too

Oh! I can relate to that. Until very recently I only
consumed canned soup when I was sick or getting sick. Odd, huh?

--
Jean B.

"Dee Randall" <[email hidden]> wrote >

Quoted message said:

Charlie, you should've partaken (partook?)

How about partooken? <smile>

Quoted message said:

of the local food. I understand
they have the highest longevity rate of all countries.
Mushroom soup and coffee; what were you thinking?
Dee Dee

Well, at that time of my life I had not eaten any ethnic (except my own
ethnic group) foods. I was only 3 years from my first pizza and first steak
at that point. Actually food was not a priority at that time. I was on a
military base and could not go off the base. We were waiting for a flight to
California where we would be ending our active duty (there were about 25 of
us). The trip to the base mess hall was long, wet and full of military
bullcrap. I made that trip once. It was easier to eat at the little
"recreation room" next to our hut. It had a vending machine and a coffee
machine. The vending machine served hot mushroom soup. The coffee machine
made excellent coffee. It was fine for a week .... all I wanted was to get
home!

Charlie
OBFOOD:

VELVET TUCK MUSHROOM SOUP

Source: Charlie

1/2 lb. mushrooms, sliced (2 to 2.5 cups)
1/2 cup chopped onion
1 cup chopped parsley
1/4 cup butter
1 tbs. flour
1.66 cups beef broth
1 cup sour cream

In large skillet or saucepan, over medium-low heat, cook mushrooms, onion
and parsley in butter until onion is tender. Stir in flour. Gradually stir
in broth, stirring constantly, and bring to a boil. Reduce heat. Stir in
sour cream until WELL blended. Heat through, without boiling. Makes 4
servings.

Goomba38 said:

jmcquown wrote:

Quoted message said:

Quoted message said:

Also canned tomato soup, with dried basil or marjoram, a little cayenne
pepper. Milk if I want it to be a creamy tomato soup. Usually accompanied
by a grilled cheese sandwich.

Jill

I know I've whined about this before, but Campbells Tomato Soup is just
NASTY anymore. They've made it so sweet it makes my teeth itch. I find
the no-name, store names much more acceptable tasting. I think all the
Campbells soups I like to eat have become too sweet (Vegetarian
Vegetable, Tomoato)
Goomba

Cambells is way better than Heinz. Dont know if you have heinz soups
there, but theyre really revolting.

NT

jmcquown said:

Goomba38 said:

jmcquown said:

Also canned tomato soup, with dried basil or marjoram, a little
cayenne pepper. Milk if I want it to be a creamy tomato soup.
Usually accompanied by a grilled cheese sandwich.

Jill

I know I've whined about this before, but Campbells Tomato Soup is
just NASTY anymore. They've made it so sweet it makes my teeth itch.
I find
the no-name, store names much more acceptable tasting. I think all the
Campbells soups I like to eat have become too sweet (Vegetarian
Vegetable, Tomoato)
Goomba

I, too, buy the store brands but since most people can identify with the
name Campbell's, when I refer to canned soups it's the brand I reference.
Used to be pretty decent stuff.

Jill

I found the Wolfgang Puck soups to be quite acceptable, however
quite pricey. Local supermarkets occasionally run specials at 10 for
$10.00 and I buy a couple dozen assorted cans for the pantry.

aem said:

question pop up in my mind. Has anyone ever opened a can of cream of
mushroom soup and simply made soup from it, following the directions on
the can? Bonus question, if so, how long ago? -aem

Heck yes! Campbell's C/M is a fave since childhood. I always add
milk, a shake of garlic salt, and couple shakes of soy suace, but I
eat as a soup with crackers or homemade croutons. Fixed a can just a
couple days ago.

I will say this is about the only canned soup I eat regularly. I
occasionally try other soups, but am always disappointed. Seems all
the soup companies (campbells, progresso, Wolfie, etc) all have taken
to using some kind of snail slime as a thickener. What is that stuff?
....carageenen, corn starch, pond scum? Whatever it is, it's become
the norm and I hate it. Tried a can of Campbells NE clam chowder.
Slimed! The can says "modified food starch". What? Normal food
starch too expensive? Yuk.

nb