Real Recipes From Real Home Cooks ®

one-can-plus-five soup

(1 rating)
Recipe by
billy haze
Philadelphia, PA

Cans of 5 different soups plus a can of crab or lobster meat is for the occasion when time is fleeting and you want to produce a masterpiece at an economical price! Now if you find the name more amusing than descriptive,tell your guests it's Cream of Vegatable with Crab Five soup flavors blend with the seafood to give an entirely new taste. Now an old chef I know told me "if canned soups are used ,lift them out of the ordinary by adding something,In this soup that "something" is a soupmakers stand by--sauteed onions,garlic and a dash of tabasco

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For one-can-plus-five soup

  • 1 c
    onion,finely chopped (about 4 oz's)
  • 2 clove
    garlic,diced finely
  • 2 Tbsp
  • 1 10oz can
    condensed tomato soup
  • 1 10oz can
    condensed green pea soup
  • 1 10oz can
    condensed chicken and rice soup
  • 1 10 oz can
    condensed cream of chicken soup
  • 1 10 oz can
    condensed mushroom soup (golden or cream)
  • 1 6oz can
    canned crabmeat, flaked or lobster
  • 2 c
    approximately of water,depending on desired thickness
  • 1/2 tsp
    black pepper (freshly ground)
  • 1 dash
  • 1/2 c
    light cream
  • 2 Tbsp
    sherry (optional)
  • 1 c
    croutons (garnish)

How To Make one-can-plus-five soup

  • 1
    In a covered medium (4 qt)saucepan,saute' onions and garlic in butter over medium heat until tender and glossy,about 10 minutes
  • 2
    NOTE-Do NOT dilute canned soup as directed on the can Liquid will be added later.Use the soups full strength at this stage
  • 3
    Pour contents of the 5 cans of soup and 1 can of seafood over the sauteed onions and garlic. At this point the mixture will be very thick. Add 2 cups (or more if desired) of water and blend well.Bring to a gentle boil,reduce heat and simmer 10 minutes.
  • 4
    Remove from heat. (Note-I didn't list salt as an ingredient due to the soups already have sodium,but if desired use sparingly) Season with black pepper and Tabasco to taste. Add cream
  • 5
    Add sherry if desired. Garnish with croutons
  • 6
    The soup can be made several hours before serving.Refrigerate until ready to use. Reheat until soup steams but does not boil.(double boiler is preferred)