Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Place dry ingredients in a plastic bag or mix in pie plate. Coat pork chops with dry ingredients.
Brown coated pork chops in 2 Tbsp. of oil in a skillet.\tPlace one chop at a time in the crockpot and put a small scoop of soup on each chop.
(Roasted garlic cream of soup works well also.)
Put some water (1 can) and any remaining soup in pan with drippings.
Mix and then pour over the chops in the crock pot.
Cook on low for 6-8 hours/or on high 3-4 hours.\tServe over rice.
Stir the Cream of Wheat into the milk .
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
an of condensed cream soup: In a saucepan, whisk 8 tablespoons of Powdered Soup Mix
In a large stockpot, add the cans of soup.
Gradually stir in the milk.
Add the frozen broccoli and remaining ingredients, and stir.
Cook soup over low heat until it's heated through; stirring often.
Ladle soup into bowls and serve.
br>Whisk in 1 can cream of chicken soup (prefer Campbell's). Do
Add onion, carrots, deer meat, pork, salt, sugar, and water to crock pot. Cook for 30 minutes.
Add cream of mushroom soup and cream of celery soup. Cook 3 1/2 to 4 hours.
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
b>of a casserole dish with cooking spray.
Pour 1/2 soup
Place broccoli in a saucepan with about 3 cups of water and bring it to a boil.
Boil broccoli for 10 minutes and set aside. In a large saucepan, melt margarine; saute onion until tender. Add garlic salt, pepper and cream of celery soup; cook until smooth.
Gradually on low heat, add milk until a smooth texture is reached.
Drain broccoli well and add to soup.
Add Velveeta cheese to taste, if desired.
Simmer on low for about 20 minutes. Adjust seasonings to taste.
br>Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream, mushrooms, and
hicken broth and the package of mushrooms (remember to reserve those
Boil chicken parts for 20 minutes.
Preheat oven at 350\u00b0. Place prepared chicken parts in casserole dish that has been greased with margarine.
Add cream of chicken soup, seasoning salt, black pepper, onion and bell pepper.
Do not stir or mix!!! Place these ingredients on top of chicken parts.
Cook for 45 minutes, then add cream of mushroom or cream of celery, whichever is desired.
Cover dish.
Turn temperature to 275\u00b0.
Cook for another 20 minutes.
Serve piping hot over noodles, rice or as a meat dish.
Combine broth, broccoli and onion.
Cover and simmer for 15 minutes.
Add salt and pepper.
Stir in milk and cream of mushroom soup.
Heat until the soup thickens.
Saute onion in melted butter.
Peel potatoes and cut into small cubes.
Add to onion and barely cover with hot water. Season with garlic salt, salt and pepper.
Cook until soft.
Stir in can of cream of chicken soup.
Cut cheese into thin slices and stir in.
Stir until the cheese is melted.
Stir in 1 1/2 to 2 soup cans of milk, depending on how thick you prefer your soup.
In a 3-quart saucepan, combine broccoli and minced onion and bring to a boil.
Boil 30 seconds.
Reduce heat and stir in creamed soups and using a wire whisk; blend thoroughly.
Stir in remaining ingredients.
Remove about 1cup of soup and mix cornstarch until smooth.
Pour slowly into hot soup mixture and stir until soup thickens.
Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!
Large pot of boiled salt water (let simmer).<
Use as many pork chops as needed.
Spread small amount of mustard onto each chop.
Bread in flour and fry in Crisco until well done and browned.
Drain and add cream of mushroom soup (measure in soup cans).
Simmer on low heat in pot until soup thickens.