What Do You Do To Doctor A Can Of Soup?

I add a can of chopped clams to Progresso New England style clam chowder or to Progresso chicken corn chowder.

A squirt of Worcestershire sauce and a good shake of pepper helps canned vegetable beef with barley.

A pat of butter to top off cream of tomato soup.

A can of mushroom stems and pieces added to cream of mushroom soup. A little bit of brandy or sherry doesn’t hurt.😊
 

When feeling rushed, I'd open a canned soup and add some frozen vegetables (carrots, broccoli, cauliflower), a teaspoon of minced garlic, and some oregano. If I want the soup to last, I'd add more water and more seasoning, too. If it's chicken noodle, I also squeeze a whole lemon, plus the garlic and frozen vegetables. The frozen vegetables are already cooked, so they just heat up.:)
 
For veggie soup I cook down some sliced celery and chopped onion and tomato, and then add the can of soup. Sometimes I add a small bag of frozen peas and corn, too. Or just peas.

I add a few dashes of turmeric to all soups that have chicken in it, and I add chunks of chicken, too, if I have some handy.

I rarely eat canned soup anymore, though. They're way, way too salty. But my grandkids like it now and then.
 
RadishRose said:
I've squeezed some lemon juice into a pot of chicken rice soup. Also swirled in a beaten egg.
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My granddaughter likes egg swirled into her noodle soups.

Oh, I also add rice to any soup that has rice in it. I cook up a couple hands full in the rice-cooker. Canned soup with rice in it never has enough rice. And unless it's brown rice, it's always pearl rice, it seems, which I don't care for much.
 
Murrmurr said:
My granddaughter likes egg swirled into her noodle soups.

Oh, I also add rice to any soup that has rice in it. I cook up a couple hands full in the rice-cooker. Canned soup with rice in it never has enough rice. And unless it's brown rice, it's always pearl rice, it seems, which I don't care for much.
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Adding rice or pasta directly to canned soup and letting it absorb the liquid as it cooks is a tasty filling survival meal when the budget is sinking for the third time.
 
I sometimes put together whatever leftover veggies, beans, rice, greens, potatoes, sweet potatoes and whatever else is lurking in my fridge, put them in a pot and add a can of Progresso soup. Makes a tasty, hearty meal and clears the refrigerator shelves of this and that.
 
Aunt Bea said:
A can of mushroom stems and pieces added to cream of mushroom soup. A little bit of brandy or sherry doesn’t hurt.
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RadishRose said:
Add to creamy tomato soup with a tiny pinch of cinnamon. Heat through.
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Those are both good ideas.

I add dried basil to tomato soup; it‘s made with milk, not water. On the rare occasion that I don’t have the time or any homemade soup for DH, I like to add some extra flavour.

Grace Pumpkin soup is an inexpensive dried mix for emergencies. I add frozen niblets as a filler.
 

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