Those of you who regularly read this blog or spend any time watching the videos at the Chef Hacker Kitchen Youtube channel probably enjoy the process of cooking. The tactile sensation you get when slicing through vegetables or meats. The sizzling sound when adding food to a hot pan. The aromas that fill your kitchen when cooking and baking. They are all sensual and satisfying and joyful evidence that life is about doing stuff.
Of course, that stuff is not only cooking. Sometimes we like to do other stuff. When that other stuff bleeds over into the time we would normally spend cooking we still need to eat. So what do we do? Restaurant dining or take-out is one solution. Another, and the one we are going to look at today, is a Pantry Rescue.
What The Heck Is A Pantry Rescue?
A pantry rescue is used when the dinner hour is near and you suddenly realize that either you have not planned anything or that the meal you did planned should have been started hours earlier to be completed by the dinner hour. This is the time when a well stocked pantry can save the day.
Tomato Basil Mushroom Bisque
This recipe is a pantry rescue we call Tomato Basil Mushroom Bisque. It is a delicious and satisfying soup that can be made, start to finish, in about 20 minutes from only canned and dried ingredients. Is it as good as a scratch-made soup? I’d like to say that it is not and that I can make a much better version from raw ingredients. I’d like to say that, but I’m not sure it would be true because, like Mia Wallace’s milk shake, it’s pretty expletive good and I think my wife actually prefers this version!
So take a look at the video, print the recipe, and give this one a try and let us know what you think.
Also, take a look at our well stock pantry blog entry and then tell us what you always keep on hand in your pantry.
Tomato Basil Mushroom Bisque
Ingredients
- 10½ Oz Can Condensed Tomato Soup
- 14½ Oz Can Petite Diced Tomatoes
- 6 Oz Can Sliced Mushrooms
- 6 Oz Evaporated Milk
- ½ Tsp Dried Basil
- Salt and Pepper To Taste
Instructions
- Combine condensed soup and diced tomatoes in a wide pot.
- Strain mushroom liquid into the pot with the soup and tomatoes and stir to combine.
- Bring to boil and simmer for about one minute. Stir frequently so that soup does not burn.
- Add mushrooms and stir to combine.
- Whisk in the evaporated milk.
- Continue stirring until the soup returns to a gentle boil.
- Stir in the dried basil, check salt and pepper and serve.
Can the tomato basil mushroom bisque be stored for a long time?
Since all ingredients are canned it lends itself to being consumed as soon as it is made.