Add a can of cream of mushroom soup and mix it around until the soup is warmed. Spoon it over wide egg noodles (or any noodles, for that matter).

On its own, canned cream of chicken soup is a pantry staple and quick meal — but it can do so much more. This soup can be incorporated into many recipes to provide moisture, texture, and flavor.

Sour cream isn't just a topping, it's a secret ingredient that can elevate your cooking and baking, but you'll need to use ...

This soup is quite filling, so you don’t need a bevy of dishes on the side. You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

While the purée is warming, cook the cream and Parmesan in a small saucepan over medium heat just until the Parmesan melts and the cream is thick enough to coat the back of a spoon. 7.

Cut the celery leaves into chiffonade and garnish the soup before serving. Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.

The cream of crab from Roy’s Kwik Korner, $2.95 a cup and $3.95 per bowl, had a few supporters in the office — those who prefer a thin cream soup. Comments about the texture ranged from ...