"MONGOLE SOUP" from the 19th century. Americanized

8
Nancy J. Patrykus

By
@Finnjin

"AMERICANIZED" with only 2 cans of soup!
This is a simple & quick soup so versatile and delicious.
A easy basic base, of tomato and pea soup. What could be easier?
It has a burst of flavor, even before adding the additional extras listed below. From the base you can take off and add what you want . It s not necessary, but you can play with it to your hearts content.
By adding meat, veggies, spices milk, and even chicken or beef broth. By adding to your liking and taste. Try it you might like it. BUT BE PREPARED!
You will fall in love with this very old ethnic soup!
Nancy. 9/30/1

Rating:

★★★★★ 1 vote

Comments:
Serves:
2-3
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • 1 can(s)
    tomato soup
  • 1 can(s)
    pea soup
  • 1 c
    water
  • 1 tsp
    sugar
  • 2 tsp
    worcestershire sauce
  • 1 c
    cream, milk or chicken broth. ...*.i used milk.
  • **********
    *********opitional ingredients*****
  • 1/2 c
    croutons ............ when serving
  • 1-2 Tbsp
    sour cream..........when serving
  • 1-2 Tbsp
    shredded american cheese...when serving
  • ******** dash(es)
    curry,cloves,nutmeg, or cumin
  • 1 c
    cooked & choppped carrots, potatoes or rutabaga
  • 1 c
    leftover chopped chicken or ham
  • 2 dash(es)
    salt & pepper

How to Make "MONGOLE SOUP" from the 19th century. Americanized

Step-by-Step

  1. SOUP 1
  2. SOUP 2
  3. If you want homemade croutons,
    see my recipe:
    BUTTERED CRUNCHY CROUTONS
  4. YOU have options.
    This is what I added to my soup.
    Parsley, pepper, and sour cream,
    just the basics
  5. This turned out so good
    I ate 2 large bowls..
    and no leftovers...That's a first!.
    Devil made me do it!
    HINT: Stock up on the canned soups...
    Winter is a comin! Be prepared.
    Next time I will double the recipe.
  6. DID YOU KNOW?--INTERESTING INFORMATION:
    Worcestershire Sauce is a carefully blended & aged sauce containing over one hundred ingredients many of them from distant parts of the world. The first mention of this piquant sauce comes from writings of ancient Phoenicians. Later the Romans mention it as a fine morning "pick me up". In fact, it was concocted in INDIA,centuries before it was one day
    manufactured in the city of Worcester, England.
    So its name is misleading, it is definitely not of English origin!
    A little trivia information is always fun to know.
    This was found in the same cookbook as above.

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About "MONGOLE SOUP" from the 19th century. Americanized





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