Recipe: Simple Saucery (7 sauces using condensed soup) (Campbell's, 1977)

SIMPLE SAUCERY

What's sauce for the goose - and fish, meat, vegetables, eggs, or pasta - is actually Condensed Soup for the clever cook who knows how to pour on the flavor, pronto. Try these:

For each sauce below, combine the listed ingredients in a saucepan with the undiluted soup; heat.

SOUR CREAM SAUCE
(for beef, chicken, fish)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 cup milk
2 tablespoons chopped onion browned in butter
1/4 cup sour cream
1/8 teaspoon paprika

CURRY SAUCE
(for chicken, veal, lamb, seafood)
1 (10 3/4 oz.) can condensed cream of asparagus, celery, or chicken soup
1/4 cup milk
1/4 to 1 teaspoon curry powder (to taste)

HERB SAUCE
(for chicken, fish, veal, vegetables, eggs)
1 (10 3/4 oz.) can condensed cream of celery, chicken, or mushroom soup
1/4 cup milk
dash of dried basil (or marjoram, poultry seasoning, sage, or thyme)

NUT SAUCE
(for chicken, veal, vegetables)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 cup milk
1/4 cup chopped walnuts or other nuts

TOMATO HORSERADISH SAUCE
(for meat loaf, beef, ham, frankfurters)
1 (10 3/4 oz.) can condensed cream of tomato soup
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
dash of ground cloves
dash of ground black pepper

MUSHROOM WINE SAUCE
(for meat, poultry, rice, noodles, potatoes)
1 (10 3/4 oz.) can condensed cream of golden mushroom soup
1/4 cup Madeira wine that has been simmered a few minutes

PARSLEY CHEESE SAUCE
(for meat, fish, poultry, omelets, vegetables)
1 (10 3/4 oz.) can condensed cream of cheddar cheese soup
1/4 cup milk
2 tablespoons chopped fresh parsley

From: Recipelink.com
Source: Recipe booklet: Creative Cooking with Campbell's Soups, Campbell Soup Company, 1977