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Growing up, as a kid and heck golly darn, even now, wasn't and isn't Campbell's Soup a staple of the diet? Maybe not, but if it is this poll is for you.

Not just counting now, but through your whole life, what is your favorite kind of Cambells' condensed soup?

You may cast two votes.

-EarlJam

Yeah we had all sorts of Campbells growing up. I voted for Other - Cream of Mushroom - good soup by its ownself, and it seemed like Mama Turk also used it in some way shape or form for half the family meals every week. (either that or Cream of Chicken).

CHUNKY was a favorite until they started showing how much sodium is in each can.

TELL me that you get TWO servings per can of CHUNKY soup!! Yeah, right!!

Chicken and Stars! Those cute little stars always made me feel better when I was sick.

The best condensed soup that Campbells makes, however, is the split pea and ham. YUM!

Chicken Noodle had to be my #1 choice, and I picked Tomato second, but really, how could you not list Mushroom? I had a can of that last weekend!

The only can soup I really eat is tomato...I will not eat canned chicken soup. Chicken soup is homemade or nothing.

Tomato soup...grilled cheese sammich...finest kind

The only two kinds of true "cheap ass soup" are tomato and chicken noodle..both selling for about 75 cents. All of the other options are over $1. Assuming I'm not scraping my change drawer, though, I go for alphabet and my favorite..clam chowder.

Too much mystery and sodium in most canned soups. Cream of Tomato is the only one I really believe in. Emergency supper......that and the classic grilled cheese sandwich......oh yes, and a little sweet pickle on the side.
Love, Ima

OZZIE4DUKE wrote:Chicken Noodle had to be my #1 choice, and I picked Tomato second, but really, how could you not list Mushroom? I had a can of that last weekend!

People eat that alone? We would use it in recipies occasionally but, okay...........I forgot. Still, I don't think I've ever eaten the stuff alone. Not a fan at all of Cream of Mushroom.

--EJ

I can't believe we've gotten this deep into the thread an no one has asked how to make 'Ass Soup'

As a kid, definitely chicken noodle. As a teen/college student, cream of chicken.

I'm with EJ - I didn't know Cream of Mushroom was used for anything but recipes.

Windsor - good question on the recipe. I think it's like my sister when she was under 10 walking to the store to buy scratch because she wanted to make a cake - from scratch. ;)

windsor wrote:I can't believe we've gotten this deep into the thread an no one has asked how to make 'Ass Soup'

LOL! That's called "diarrhea."

-EarlJam

windsor wrote:I can't believe we've gotten this deep into the thread an no one has asked how to make 'Ass Soup'

Very simple. You make it with "major ass vibes" and prolly a few beans, too.

windsor wrote:I can't believe we've gotten this deep into the thread an no one has asked how to make 'Ass Soup'

Not their cheapest but the one I like best is their Oyster stew. I have to add enhancements, though.

captmojo wrote:Not their cheapest but the one I like best is their Oyster stew. I have to add enhancements, though.

Like oysters?

DukieInKansas wrote:

captmojo wrote:Not their cheapest but the one I like best is their Oyster stew. I have to add enhancements, though.

Like oysters?

I'm making chili beef stew today.

I'm thinking I need to make a pot of chicken soup ...

Okay, I love cream of mushroom soup and although I am not sure (WELL, I WOULDN'T) eat it by itself, it is a delicious addition to alot of recipes..... Try this one on for size....

Prep Time:30 min
Start to Finish:30 min
makes:6 servings

6 boneless pork loin chops (4 oz each)
1 teaspoon canola oil
1/2 cup chopped onion
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1/4 cup water
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon dried sage or thyme leaves
1/8 teaspoon pepper
1/2 cup fat-free sour cream
1. Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
2. In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
3. Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
4. Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.

Substitution - Reduced-fat sour cream can be used instead of the fat-free sour cream.

Serve with cooked brown rice or your favorite pasta for a hearty meal.

http://www.eatbetteamerica.com/recipes/ ... chops.aspx

AFTER YOU try this... I would like to hear an A MAN!!!!!