Cream of Chicken-Tomato Soup

rec_soup.gif (2781 bytes) The American Family Cookbook, page 4, 1969. Edited by the Culinary Arts Institute.

Makes 6 servings in your favorite Plaid Chowder Bowls.

Ingredients

1 pkg. (2 1/2 oz.) tomato- vegetable soup mix
2 cups water
1 can (10 1/2 oz.) cream of chicken soup
2 1/2 cups milk
1/8 teaspoon savory

Instructions

In a saucepan, bring water to boiling. Stir in soup mix; cover and simmer about 10 min. Blend in cream of chicken soup until smooth; gradually add milk, then savory. Heat thoroughly, stirring constantly. Serves about 6.

If desired, serve soup with one of the following: crumbled blue cheese, chopped peanuts, crisp crumbled bacon, chopped chives, cubes of cheddar cheese, croutons, bite-size wheat biscuits or pimiento-stuffed olive slices.