The other night I was making tuna noodle casserole and had a few spoonfuls of the soup left over. Can you believe I am the only on in my house that likes it! ( Ha Ha) So needless to say, I didn’t make a huge casserole, just enough for lunch and leftovers. ( Sorry, no pictures, I made it and ate it.)
I ended up with leftover cream of mushroom soup and I figured since the cream of chicken soup, I had made, was so yummy adding this to fresh mushrooms would be great to. It was wonderful!
What You Need:
2 Tablespoons Olive Oil
1 Lb Sliced Mushrooms
4 Chopped Celery Stalks
1 Small Chopped Onion
Salt and Pepper
4 Cups Chicken Stock
2 Spoons of Cream of Mushroom Soup
What To Do:
Heat to olive oil in a large pot. Add the mushrooms, celery, and onions. Sprinkle with salt and pepper and saute for 10 minutes. Stir in the stock and bring to a simmer. Add the mushroom soup and continue to simmer for 15 minutes.