batchelors soup

castri09_2

hi all in morrisons at the mo there is an offer for three tins of batchelors soup for £1 has anybody tried the soup as a sauce if so does anybody have any receipes and are they nice.is it worth stocking up to use as a sauce or not thanks for any sugestions

stef240377

I use the Chicken or mushroom soup. I throw some chicken breast fillets in an oven proof dish cover with the tin of soup and topped with milk as required on tin and bung in oven for 30-40 mins depending on how big the fillets are.

se999

Asparagus soup is good as a sauce too. Nice with pasta etc., or use as a sauce with chicken.

Big_Nige

stef240377 wrote: »

I use the Chicken or mushroom soup. I throw some chicken breast fillets in an oven proof dish cover with the tin of soup and topped with milk as required on tin and bung in oven for 30-40 mins depending on how big the fillets are.

I do the above but I add some broccoli or other veg & top with mashed potatoes, a nice variation on shepherds pie

funkymonkey849

Is this the condensed ones? I mix the aparagus or celery one with veg and top with puff pastry to make a pie. You can do this with leftover meat or fish too

misscousinitt

Its the old Campbells Condensed Soup - brilliant for sauces, the two I make are:

Salmon with Cream & Dill - sauce made from spring onions, chicken soup, 1/2 glass white wine & dill - mix together and place in 2 salmon fillets - cook for 10 mins - remove salmon and mix in 2 tblsp of creme fraiche - serve with pasta or rice and green veg.

Tarragon Chicken - fry onions, sliced chicken breast in a wok or large frying pan, add chicken soup, white wine, tarragon (fresh or dried), splash of lemon juice. Cover and cook for 10 mins. Serve with pasta or rice.

mmmmm hungry just thinking about these recipes - sometimes use Chicken & white wine soup too.

Farway

I use the tomato condensed as sauce with pasta

Purpleclutterbuck

The vegetable /french onion/consome soup tins are great for making a shepherd's/cottage pie ( as already mentioned!) base mixed with mince and veg instead of salty gravy stock
.I have loads of these tins of soup in- in a variety of different flavours as they are so quick to make a sauce either by adding milk to the creamy ones ie chicken, mushroom and wine and veg stock to the other types
My OH can't seem to understand that the tins are not for lunchtime soups :rotfl:
he's very partial to the mushroom one and I'm sure sneaks out the odd tin when I'm not looking;)
Must get some puff pastry to make a chicken plate pie mmmmmm.......or maybe a fish pie

gs1967

http://www.campbellskitchen.com/RecipeCategoryHome.aspx

There's hundreds of recipes you can use the soups for. I use the mushroom soup with beef stock in the slow cooker when I do a beef joint, it makes lovely gravy.

Pollycat

Great link, gs1967.

I use the oxtail one for beef stews and also for something called Country Mince Casserole.
It's either beef or lamb mince with onions, carrots, turnips (not swede) and the soup, with dumplings.
Served with mashed potato, it's a real 'stick to your ribs' dish for cold winter dinners.

I sometimes use the lentil one for Irish Stew (lamb).

kateandpete

Tuna bake made with tinned tuna, pasta, condensed mushroom soup, sweetcorn and topped with cheese and tomato is good. Often served in our house at the end of the week as most of the ingredients are things i have in the storecupboard/freezer. Will stock up on soup if it's on offer - thanks