Prep: 4 minutes; Cook: 37 minutes
Adding a few fresh ingredients to canned soup gives this soup a made-from-scratch flavor with very little time in the kitchen.
Oxmoor House JUNE 2006
1. Place first 3 ingredients in a large saucepan; cook over medium heat 9 minutes or until onion is golden. Add 1 cup broth, scraping pan to loosen browned bits. Stir in remaining 2 cups broth, water, soup, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. Discard bay leaf. Ladle soup into individual bowls; sprinkle with Parmesan cheese.
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