“A rich bisque-type soup that is easy to make using canned soup and mussels, but tastes "fancy".”
READY IN:
30mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 304.75 g can condensed cream of chicken soup
  • 2 (207.51 g) can smoked mussels, drained and mashed with a fork into a paste
  • 1 fresh tomato, peeled, seeded and chopped
  • 354.88 ml milk
  • 354.88 ml water
  • 2.46 ml dried herbs, mixed (thyme, marjoram, oregano, etc.)
  • 14.79 ml all-purpose flour
  • 236.59 ml heavy cream
  • 29.58 ml dry sherry (not cooking sherry)
  • 0.25 ml sugar
  • salt and pepper, to taste

Directions

  1. In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
  2. Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
  3. Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
  4. Serve in bowls with slices of crusty bread.

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