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Mom’s Recipe – Cups and Cans Soup

*One of Mary Myrick’s best recipes*

Ingredients:

  • 1 16oz. can chicken broth (such as Swanson’s or Sweet Sue)
  • 1 can chicken and dumplings (such as Sweet Sue or Progresso)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chopped celery
  • 1 cup chopped sweet onion
  • 1 cup chopped carrots
  • 1 cup chopped potatoes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 Bay leaf
  • salt and pepper to taste

Put all ingredients into a large soup pot and simmer over low heat for 2 hours. Remove Bay leaf before serving.

Nice creamy tasty soup. You could substitute another cream soup for the cream of mushroom. You could use canned peas and corn (drained, of course) in place of the frozen, but add them toward the end of cooking time, so as not to overcook them. I would think that a cup of frozen shredded hash browns could be substituted for raw potatoes. I have used them in other soups to save time.

Written by Michael Myrick

Welcome to my online home since 2004. I blog a bit about my life as it happens, my work as I am permitted, and occasional throwback entries. When I'm not writing new posts, I actively curate this blog, improving the wording or adding new media to old posts, and finally finishing old drafts I've left sitting for years. It is not my intention to be a source of news or content. I don’t have anything to sell, and I’m not trying to get likes/shares/follows. This site is an autobiographical effort - imperfections and all. My life, remembered in my words, my way.

When known, I include credit for photos in the captions. Contact me for photo credit or removal. *Side note: If you make one of my Mother's recipes, I'd be happy to post a photo of the finished product in the corresponding post, and give you full photo credit.

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