Spinach and mushroom soup
What to do with a lonesome can of Campbell’s cream of mushroom soup and a bag of spinach that was in danger of wilting into oblivion? A few days before New Year’s Eve, I bought a bag of spinach intending to make a side dish with it. The side dish never materialized — my daughters were home on their Christmas break and they had so many requests for every meal. And the plan for a spinach side dish was ignored day after day.
Speedy drove the girls back to the condo on Sunday evening and, by Monday morning, I was scouring the fridge for anything worth cooking. And I found the bag of spinach. Some of the leaves had wilted but most were still in cooking condition. I discarded the bad leaves, got the good ones and…
… I put them in the blender with a cup of water and made a spinach puree.
Next, I opened the can of Campbell’s cream of mushroom soup, poured the contents into a pan and heated it slowly. When the soup started thinning, I whisked it and poured in the spinach puree. I stirred to blend the condensed canned soup with the spinach puree.
When the mixture boiled, I turned off the heat. The soup tasted great but it could be improved. A few knobs of butter and a few dashes of salt and pepper did the trick.
And I served the soup with home baked bread knots. Lovely, lovely. I’m not a fan of canned goods but I’ll make an exception with Campbell’s cream of mushroom soup.
The recipe for the bread knots coming up next.
Cooking time (duration): 15 minutes
Number of servings (yield): 4
Meal type: lunch