The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups to Cook Up Everything from Delicious Dips and Sumpt by Diane Phillips

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  • Rinshin on May 20, 2020

    Millinnium tuna noodle bake, page 417. Not bad at all after adding this year’s crop of Castroville baby artichokes I froze before the SIP, lime juice, green onion slices, curry powder laced with saffron and Worcestershire sauce. I doubled the milk. My husband really liked it with these additions. I added hot sauce over mine. But without these additions, it would be very bland.

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  • ISBN 10 129989481X
  • ISBN 13 9781299894815
  • Published Oct 01 2001
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

People have been cooking with prepared soups ever since their introduction in the 1920, making them a fundamental part of the American culinary pantry.

Now Diane Phillips presents more than 375 recipes that use dry soup mix or canned condensed soup as a key flavor ingredient. Simply put, these are easy-to-follow recipes for delicious meals that beat the clock.

Adding these soups to dishes shaves down cooking times and strengthens flavors. The recipes here aren't merely variations on the old recipes Mom used to make from the back of the box or inside of the soup can label. Phillips has used her imagination and skill to learn the best ways to use dried and canned soups, and she has given fresh new ideas as well as old favorites reworked for today.

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