Friday, 22 July 2016


“Life is too short to stuff a mushroom.” - Shirley Conran

Although we eat mainly slow-cooked food that is prepared from scratch, occasionally time constraints or impromptu visits necessitate some fast food solutions that usually involve raids to the well-stocked pantry and fridge. A few cans of tinned soup and tinned vegetables are usually on reserve and there is milk and/or cream in the fridge that can be put to good use. The garden has a stock of fresh salad vegetables and herbs for a quick salad. Here is a very rapidly concocted cream of mushroom soup that is enhanced by various additions that make it taste a little better than fresh out of the can.

Quick Cream of Mushroom Soup
420 g can of cream of mushroom soup
220 g can of sliced mushrooms in butter sauce
100 mL cream
100 mL milk
1 tbsp dried onion flakes
1/2 tsp garlic powder
1/2 tsp dried coriander leaves
1/2 tsp mace powder
Freshly ground pepper to taste

In large saucepan, warm the sliced mushrooms in butter sauce thoroughly and add the herbs and spices, stirring thoroughly. Add the canned soup and keep stirring, warming the soup over medium heat.
Add the milk and cream and keep heating while stirring. Season with salt and extra pepper to taste. You may dilute with a little warm water if desired to make the soup thinner. Keep hot until ready to serve. Garnish with parsley, sliced mushrooms or ground mace. Accompany with seasonal green salad and fresh, crusty bread.

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  1. Good idea for “fast’ food! I’ve added my favorite recipe for Irish Stew

  2. I will happily use vegetarian stock from a bottle, but the mushrooms, onions and herbs smell and taste much better from the garden. If the cook has the time and energy, of course! In any case, the sour cream and the freshly ground black pepper top it off supremely.