“A quick and savory recipe for two that is sure to please. It is thick and creamy...and the onions let the "nose know" that this is going to be good!” - by Lois
Ingredients
Adjust Servings
Original recipe yields 2 -3 servings
Directions
- In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.
Nutrition
Amount Per Serving (2 total)
- Calories
- 348 cal
- 17%
- Fat
- 24.7 g
- 38%
- Carbs
- 23.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"my family loved this soup. i added chopped carrots and frech white mushrooms, the soup was great thank you for your recipe...." See more"
Dragonflyqueen
"OMG! This is a favorite new recipe! Had last minute guests & had to raid the fridge and pantry. Used sweet onion, chopped celery, a container of sliced brown mushrooms. Before I chopped the above ing..." See moreredients and then sauteed, I chopped 6 small red and purple potatoes,added evoo, tarragon, a sea salt herb blend and then oven roasted for about a half hour. Then I blended all the veggies and potato together, added the soup (3 cans & 3 cups milk)sour cream and peas. EVERYONE went WILD over this !! Didn't share my secret since the unexpected guests are food snobs. Served w/ a spinach salad. Have also made it since, omitted the potato and served over brown rice or herb and wild rice---in this instance, used a little less milk, instead of soup it's a savory sauce. Thanks Lois for a fabulous recipe, I would NEVER had tried this w/ canned soup before!"
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