Minnesota has been frozen for months, with temperatures of minus 20 degrees and wind chills of minus 45 to 50 degrees. Although the evening television news is replete with stories about frozen pipes, the broadcasts have not mentioned ice picking or frozen stomachs. However, the news reports urge parents to bundle up their children and protect their skin.

During a time like this, parents tend to feed their children comfort food like soup. Sandwiches usually accompany your favorite soup. I ate a lot of soup as a kid and still enjoy it.

An early riser (5 a.m. or even 4 a.m.) I’m ready for lunch around 10:15. I was craving homemade soup the other day, but didn’t have time to start from scratch. So I opened a can of cream of chicken. Canned soup has several advantages. First, it is fast. Second, the manufacturer has spent years on product development. Third, the manufacturer strives for a consistent product.

A little bit of this, a little bit of that, and 15 minutes later, I had a satisfying lunch. You can enjoy these recipes, one for a creamy vegetable soup and the other for fresh mushrooms. Both can be doubled if you are feeding a large family. For a more filling dish, add cooked chicken to the first recipe. Then pass the crackers or crusty bread.

Creamy Vegetable Soup

10 3/4 ounce can low sodium cream of chicken cream

3 cans of water soup

3 packets of unsalted chicken soup base

1 package of Trader Joe’s frozen mixed vegetables (carrots, peas, cauliflower, corn in sauce)

1/4 cup orzo (rice-shaped pasta)

1 cup cooked chicken, cubed or shredded (optional)

In a soup pot, combine the canned soup and water. Add the remaining ingredients. Cover and cook over medium heat until vegetables and pasta are tender. Garnish with grated Parmesan cheese if desired. Makes 6 servings.

Fresh Mushroom Soup with Dry Sherry

1 tablespoon butter

1 tablespoon of olive oil

8-ounce package of mushrooms, cleaned and sliced ​​(use another variety of mushrooms if desired).

10 3/4 ounce can low sodium cream of mushroom soup

3 cans of water soup

1/4 teaspoon dried thyme

2-3 tablespoons dry sherry

Put butter and oil in a soup pan. Add the sliced ​​mushrooms and sauté over medium heat until they start to brown. Add the soup base, water, and dried thyme. Cover and simmer for 15 minutes. Just before serving add the sherry and cook one more minute. Makes 6 servings.

Copyright 2014 by Harriet Hodgson