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27 February, 2016

Mushroom Soup

Posted in : Freezer Friendly, Soup on by : Pamela Reynoso

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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.