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    You are in: Home / Recipes / Jiffy Cream of Corn and Mushroom Soup (A Pantry Recipe)
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    Jiffy Cream of Corn and Mushroom Soup (A Pantry Recipe)

    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    1 min

    5 mins

    Nyteglori's Note:

    I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 ounce) can condensed cream of mushroom soup
    • 1 (15 ounce) can corn, drained
    • 1 (10 ounce) can water
    • pimiento, chopped

    Directions:

    1. 1
      Mix soup, corn and water and heat to boiling.
    2. 2
      Garnish with pimientos and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Jiffy Cream of Corn and Mushroom Soup (A Pantry Recipe)

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 175.1
     
    Calories from Fat 49
    28%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 476.8 mg
    19%
    Total Carbohydrate 31.4 g
    10%
    Dietary Fiber 2.9 g
    11%
    Sugars 4.4 g
    17%
    Protein 4.6 g
    9%

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