- The Soup Mix Gourmet
- 375 Short-Cut Recipes Using Dry and Canned Soups to Cook Up Everything from Delicious Dips and Sumptuous Salads to Hearty Pot Roasts and Homey Casseroles
- By Diane Phillips
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Diane Phillips presents The Soup Mix Gourmet, mainstream short-cut cooking at its best, with 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.
Because these soups pack a flavor wallop, adding them to dishes shaves down cooking times and strengthens flavors. The recipes here aren’t merely variations on old recipes Mom used to make from the back of the box or the inside of the soup-can label. Phillips has used her culinary imagination and cooking skills to learn the best ways to use dried and canned soups, and she has given cooks fresh new ideas as well as old favorites reworked for today.
Go beyond basic onion dip with savory Grecian Vegetable Dip. Show up at a potluck with Tuscan Green Bean Salad or Garlic Sesame Breadsticks. Explore new ways to cook the same old chicken with Friday Night Bistro Chicken. Plan a dinner for company with Lamb and Eggplant Lasagna, or a brunch with Lobster-Stuffed Potatoes. There are also recipes for casseroles, rice and pasta dishes, chilis, marinades and sauces, and, of course, soups and stews.
Book Details
- Paperback, $19.95
ISBN 978-1-55832-209-7
- Total Pages: 512 pg.
- Trim Size: 8 x 9 1/4
- Interior Design:
2 Color
From the Press Room
Praise
“Diane Phillips takes what harried cooks have known for years and makes it official—soup is a recipe savior. The Soup Mix Gourmet gives us everything we need all in one place, and this collection of soup-boosters is a mouth-watering tour that’s practical, yet inspired. We can’t wait to try them all!”
—Beverly Mills and Alicia Ross, co-authors of Desperation Dinners!
“Finally and proudly, Diane Phillips not only brings canned and dry soups out of the closet once and for all, but illustrates every way imaginable how they can be used creatively and intelligently to enhance literally hundreds of traditional and modern dishes. For years I’ve struggled to simplify much of my own cooking by using condensed soups and soup mixes and doctoring them up with additional ingredients. Now this revolutionary book makes it a cinch to produce all sorts of delectable dips, stews, casseroles, pastas, and even sauces without slaving for hours over the stove. Phillips’ book ushers back in a sensible style of cooking that has been misunderstood far too long and should play a vital role in every serious American kitchen.”
—James Villas, author of Crazy for Casseroles, Biscuit Bliss, and My Mother’s Southern Entertaining
“‘Mmmmm mmmmm good’ is what everyone will say about the delicious easy-to-prepare recipes in Diane Phillips’ terrific new book.”
—Lora Brody, author of The Cape Cod Table and Basic Baking