Jolean'S Slop Soup

Name: Jolean'S Slop Soup
Ingredients: 2 (10 1/2 ounce) cans campbell's tomato soup; 3 (10 1/2 ounce) cans water; 1/2 lb ground chuck; 2 cups medium egg noodles; 1 (6 ounce) can sliced button mushrooms, drained; 1 garlic clove, minced; 1/8 teaspoon oregano; 1/8 teaspoon dried basil; salt & pepper; 1 tablespoon butter

10 ingredients

5 steps

Ingredients

2 (10 1/2 ounce) cans campbell's tomato soup
3 (10 1/2 ounce) cans water
1/2 lb ground chuck
2 cups medium egg noodles
1 (6 ounce) can sliced button mushrooms, drained
1 garlic clove, minced
1/8 teaspoon oregano
1/8 teaspoon dried basil
salt & pepper
1 tablespoon butter

Directions

1

Brown the garlic and ground chuck and break into chunks while cooking. Drain thoroughly.
2

Pour soups and water into large stock pot. Stir until smooth and no lumps, while heating on medium heat on the stove.
3

Add browned ground beef, mushrooms, oregano, basil, salt & pepper. Cook until gently bubbling.
4

Add noodles and simmer on low for 10 minutes (until noodles are al dente', or tender but not mushy.) Add pat of butter and stir in as it melts.
5

Serve with warm garlic & cheese bread.