Soup Mix Gourmet

People have been cooking with prepared soups ever since their introduction in the 1920, making them a fundamental part of the American culinary pantry. Now Diane Phillips presents more than 375 recipes that use dry soup mix or canned condensed soup as a key flavor ingredient. Simply put, these are easy-to-follow recipes for delicious meals that beat the clock. Adding these soups to dishes shaves down cooking times and strengthens flavors. The recipes here aren't merely variations on the old recipes Mom used to make from the back of the box or inside of the soup can label. Phillips has used her imagination and skill to learn the best ways to use dried and canned soups, and she has given fresh new ideas as well as old favorites reworked for today.