Jiffy Cream Of Artichoke And Mushroom Soup A Pantry Recipes

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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

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

CREAM OF ARTICHOKE SOUP



Cream of Artichoke Soup image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 (10.5-ounce) can condensed cream of celery soup
1 (12-ounce) can low-sodium chicken broth
1 (12-ounce) jar water-packed artichoke hearts
1 pinch cayenne pepper
1/2 cup cream
Salt and pepper

Steps:

  • In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.

MUSHROOM AND ARTICHOKE SOUP



Mushroom and Artichoke Soup image

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Provided by Lori Policastro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 50

Number Of Ingredients 19

4 (14 ounce) cans canned quartered artichoke hearts
1 cup olive oil
3 pounds thinly sliced shallots
3 small red onions, chopped
3 cloves garlic, minced
¾ cup all-purpose flour
½ cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
¾ cup capers
¾ cup chopped fresh parsley

Steps:

  • Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
  • Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  • Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  • Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  • Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  • Stir in capers and parsley, season with salt and serve.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g

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

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

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