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souper simple 3 quick and easy soups 
by Yee-Fan Sun
 | 1 2
continued from page 1

chinese chicken and corn soup
My mom's Chicken and Corn Soup has always been one of my favorites, as it's always delicious and can be thrown together in about the same amount of time it takes to heat up a can of Campbell's.

1 boneless skinless chicken breast
1 can creamed corn
1 cup frozen or canned corn
2 cups chicken broth or stock
1 egg

1 Cut up the chicken breast into very thin slices.
2 Dump the creamed corn, frozen/canned corn and chicken stock into a pot and bring the mixture to a boil.
3 When the soup is boiling, crack in the egg and quickly stir, making sure to break up the yolk especially.
4 Stir in the chicken slices, and let the soup gently bubble away for another minute or two until the chicken is cooked through. Add salt and pepper to taste. Serve!

cream of mushroom soup
Relying mostly on skim milk with just a bit of cream for depth, this relatively light cream soup is a family favorite at both Thanksgiving and Christmas.

1 medium onion
1 stalk celery
½ lb. button mushrooms
1 1/4 cup skim milk
¼ cup cream
olive oil

1 Peel and chop up the onions. Clean the mushrooms -- gently brushing them clean is best, but if you're feeling lazy, you can quickly rinse them and then dry them off with a paper towel. Slice up the mushrooms, and the celery rib as well.
2 Heat a couple of tablespoons of olive in a pot and sauté the onion and celery until soft and yummy-smelling. Add the mushrooms and continue cooking, stirring often. As they cook down, the mushrooms will begin to release a heap of liquid. Continue cooking until much of that water has evaporated and the mixture is no longer swimming in liquid.
3 Remove from heat and blend the veggie mixture with the milk until smooth and creamy. Return to the pot, then add salt and pepper to taste. Stir in the cream.
4 Gently reheat until the soup is good and warm. Enjoy!

check out these related articles: 
soup basics | stock tricks | 3 ways with corn chowder | chicken soup days

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