Recipe by LINDA SAMPSON
"Great easy to fix soup for those cold fall days."
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3 (10.75 ounce) cans
cream of mushroom soup
1 (14 ounce) can
chicken breasts, cut into chunks
1 (6 ounce) can
sliced mushrooms, drained
chopped green bell pepper
water, as needed
I thought it would be a bit bland so I added a bit of seasoning, such as oregano and parsley, and a bit of garlic. It liked the combination of the flavours, but found it was too salty with all the bacon. I chopped up a potato and threw it in to soak up some of the salt - hopefully that helps! I would probably cook it with a potato or two next time.
It may be an old recipe, but its new to me. I reduced the servings in half and left out the green pepper(don't really like them). My husband and I liked it very much. Had it with fresh bread--YUM
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Wild Rice Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 185
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