What to do with 6 cans of Campbells soup

juliejim

I use Oxtail when I'm making a Shepherd's pie.

littlesnuggy

I use the tomato one with a tin of tomatoes to make the sauce for pasta bake. Has anyone noticed how much more expensive they've got though - used to be about 47p not that long ago, now can't find them for under 57p!

anniestar

If you live near a branch of Home Bargains or Quality save they have the tins of soup for 35p I normally stock up whenever I can. I use the mushroom soup as well. I fry a couple of onions some mushrooms in a little butter, add a bag of quorn chunks(DH is a veggie) the soup, some parsley(dried is fine) cook some broccoli(I use the small skaggy bis from a frozen bag) mix well serve with pasta yum.

Stephen_Leak

Does anyone on here actually just dilute it and make bowls of soup with the stuff?!

grannybroon

No, don't use as soup - I prefer Heinz or even better home made.. Campbells great for sauces. You can adapt for just about anything, Cous cous in mushroom sauce? Wonderful with extra fresh mushrooms.

GB xxx

narabanekeater

Well im fighing the baby bulge so im going to look for the low fat ones
Thanks for all of your help

Churchmouse

Stephen_Leak wrote: »

Does anyone on here actually just dilute it and make bowls of soup with the stuff?!

Well yes, actually:D Now don't all slate me, I make plenty of soups, but DH loves a few of the Campbells flavours......tomato and red pepper, tomato and basil, asparagus, and the mushroom at a pinch. They make a decent standby for a quick lunch or snack with a wodge of HM seedy bread. Ready in minutes without having to remember to get a portion out of the freezer:o But, this will soon be a thing of the past. Batchelors have taken them over, and despite flashing the cans with *same great taste* no it isn't:mad: None of our favourites look or taste the same, and a comparison of the labels shows they have altered the make up of the soups. It was nice while it lasted.

wurzelsar

We use any leftover ham/gammon chopped up, and layered with sliced par -boiled potatoes and steamed chopped leeks. Spread some of the mushroom campbells soup in between layers and on top, and top with some grated cheese and cook in the oven till it browns on top.

count_rostov

edda wrote: »

Don't know if I should admit to this but....

I have a recipe book dated 1978 that has nothing but recipes in it using Campbells condensed soups :eek:

Haven't counted the number of recipes in it - but there are 144 pages. I don't even know if some of the soups are made anymore (condensed French onion soup anyone?)

My mother has a cookery book from when she was a vegetarian art student in the 70s called 'Not just a load of old lentils'. My sister and I always laugh at this book, especially as it's obvious from the food stains which recipes ma and her student friends thought were really gourmet. Our favorite is one which she marked 'Sally its this one':
Mushroom layer
8oz green beans or canned beans
12oz button mushrooms, mushroom stalks or canned mushrooms
knob of butter
4 1/2 oz potato crisps
4oz flaked almonds
6 oz grated cheese
10 1/2 oz can mushroom soup
Basically it's a layered bake with the soup as a sauce and the crisps as a wierd 70s topping.
But you've all opened my eyes - the chicken and mushroom pie sound nice and tomato as a basis for lasagne sauce is a great idea.

count_rostov

Tee hee, I was flicking through 'Not just a load of old lentils' and had to share this with you:
'Banana Eggs
2 onions
1 clove garlic
1/2 oz butter
6 bananas
1 green pepper
1 tbs chopped parsley
2 chopped tomatoes
1/2 tsp tumeric
salt and pepper
6 eggs
Saute the onions and garlic in butter until brown, then add the rest of the ingredients except for the eggs. Cook until soft. Put into a shallow overware dish and make six hollows. Break the eggs into the hollows and bake at 350F for 15 minutes until the eggs are set'
Worryingly, there are a few food stains on this page.