CAMPBELL'S GOLDEN MUSHROOM SOUP RECIPES

Steps:

• Sprinkle salt, pepper and garlic powder on the chops.
• Heat a skillet and add oil to coat.
• Brown the chops on each side from 5-10 minutes depending on thickness,Cook until juices run clear then remove from pan.
• Add can of soup and water to the hot pan and stir Sprinkle in rosemary Heat until boiling.
• Put chops back in and cover Cook another 5 minutes on low.
• Serve with mashed potatoes as the gravy is YUMMY!

Steps:

• Step 1:In a large pot, heat ½ cup of water (or vegetable stock) over high heat.  Add the onions and cook until all the water is evaporated and the onions are tender.Note: Stir often to make sure the onions don’t stick to the bottom of the pot.
• Step 2:Add ¼ cup more water (or vegetable stock) and stir to lose any onions that are stuck at the bottom. Continue cooking until the water has mostly evaporated and the onions begin to brown (about 3 minutes). Then add the mushrooms, paprika,  dill, caraway seeds, black pepper.
• Step 3:Lower the flame slightly. Cover the pot and cook for another 5 minutes.  Remember to stir often. Next add soy sauce and stock, cover again, and simmer for 10 minutes.
• Step 4: Take a pan and mix olive oil with the flour to make a thick paste. Cook for 1 minute, stirring continuously. Then mix in the soy milk (or rice milk). Cook over medium heat while stirring frequently, until it’s steamy and a little thickened.
• Step 5:Add this mixture to the soup. And your soup is ready. Stir in the red wine and lemon juice just before you serve it.