Search results
Results from the WOW.Com Content Network
Just stir together stuffing mix, ham, asparagus, and cheese in a 9x13 pan before pouring over a savory custard made with cream of asparagus or mushroom soup. Dijon mustard gives it a little tang ...
In this creamy radish soup recipe, radishes are sautéed and pureed with potato, creating a velvety, healthy soup. Cooking radishes also tones down any bitterness while leaving plenty of sweet ...
Soups made with cream and mushrooms have been made for many hundreds of years, based on French cream sauces. In America, the Campbell Soup Company began producing its canned Cream of Mushroom Soup in 1934. [1] Home cooks had already been using canned soup as a casserole or sauce base, and Campbell's started publishing its own recipes based on ...
In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 45 minutes or until mushrooms start to brown. Add cabbage, carrots, edamame beans, tamari and water left over from soaking shiitakes.
America's Favorite Food: The Story of Campbell Soup Company. Harry N. Abrams, Inc. ISBN 0-8109-2592-3. Shea, Martha Esposito, and Mathis, Mike (2002). Images of America: Campbell Soup Company. Arcadia Publishing. ISBN 0-7385-1058-0. Sidorick, Daniel (2009). Condensed Capitalism: Campbell Soup and the Pursuit of Cheap Production in the Twentieth ...
Campbell's cream of mushroom soup was created in 1955 and was the first of the company's soups to be marketed as a sauce as well as a soup. [2] [3] It became so widely used as casserole filler in the hotdish recipes popular in Minnesota, where Lutheranism is a popular religion, that it was sometimes referred to as "Lutheran binder". [4]
This recipe comes straight from the soup connoisseurs themselves: Campbell's. Forget beef-based chili and opt for this white chicken chili, which uses red bell peppers, corn, cannellini beans ...
Boil rum and raisins in small saucepan 30 seconds then remove from heat and let stand while making pudding. Bring water with salt to a boil in a 3 to 4 quart heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.