Heat a 10 oz. can of cheddar cheese soup with 1 soup can of milk and 1 tsp. Dijon mustard.  Add 1/2 cup tiny cubes of cheddar cheese.  Stir until melted.

Heat a 10 oz. can of cream of potato soup with 1 soup can of milk, 1 crushed garlic clove and 1/2 cup sliced celery.  Serve with lots of freshly grated Parmesan cheese sprinkled over top.

Heat a 10 oz. can of green pea soup with 1 soup can of milk.  Add 1 cup frozen peas, 1 tsp. dried basil and 1/4 cup julienne strips pepperoni.  Simmer, covered, for 5 min.

Recipes from Chatelaine Cook Book