Puree Mongole*
Source of Recipe
Campbell's Soup
Recipe Introduction
Puree Mongole (or Creme Mongole, or Mongole Soup) was featured by the renowned Louis Diat of the Ritz in New York City in the 1930s (using "from scratch" cream of tomato and split pea soups, of course), and the Campbell's Soup Company included a recipe for it in their 1949 recipe booklet "Easy Ways to Good Meals" which included several other combinations of their canned soups.
List of Ingredients
1 (10 oz) Can Condensed Pea Soup
1 (10 oz) Can Condensed Tomato Soup or Tomato Bisque
1 1/2 cans Water
1/2 Can Sherry
Recipe
Combine all ingredients and heat through.
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