In a large soup pot or Dutch oven combine Campbell’s Pho Broth with green onion, ginger and soy sauce. Bring the broth to a simmer and add carrots, mushrooms, bok choy, tofu and rice noodles. Cook for 8-10 minutes or until vegetables are softened and noodles are cooked through. Serve with sliced jalapeno, fresh Thai basil and lime wedges.
In a large soup pot or Dutch oven melt butter over medium-high heat. Add onions and mushrooms and sauté for 6-8 minutes until they become soft and golden. Add flour and cook, stirring constantly, for an additional minute. Add milk, Campbell’s Mushroom Broth, dill and paprika. Reduce heat to medium-low and simmer for 10-15 minutes. Stir in sour cream. Enjoy!
Smoky Corn Chowder 3 slices bacon, chopped 1 yellow onion, finely diced 2 celery ribs, finely diced 1 red bell pepper, finely diced 1⁄2 jalapeno, minced (optional) 2 chipotle peppers in adobo sauce, minced 3 cups corn kernels, fresh or frozen 2 russet potatoes, peeled and diced 3 cups Campbell’s Chicken Broth 1 cup milk or cream 2 tbsp flour mixed with 2 tbsp water sour cream and chives for garnish
In a large soup pot or Dutch oven cook bacon over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Saute for 4-5 minutes until they begin to soften. Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbell’s Chicken Broth and milk or cream. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes or until the potatoes are tender. Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes. Top with a dollop of sour cream and fresh chives.
*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon