This shelf holds one can that's nearly dinner by itself: open it, heat it, and finish with a splash of cream and a fistful of green onion to brighten the richness. Takes your tired self from can to table in ten minutes.

Serves 2. 10 minutes, 5 at the stove.

About 160 calories a serving, 4 g protein, 13 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the one can of soup into a pot and set over medium heat, stirring often. Slice 2 or 3 green onions on a bias into thin rings, keeping the white parts separate from the green tops.
2. When the soup steams and a few bubbles break the surface, after about 5 minutes, pour in 1/2 cup heavy cream or sour cream and stir to combine. Taste and season with salt and pepper as needed.5 min
3. Pour the soup into two bowls and scatter the green parts of the green onions over the top, keeping back the white parts for color contrast. Serve at once with a crusty bread if you have it.

Note Swap the cream for chicken stock if you want a thinner, less rich soup. Leftovers keep covered in the fridge for two days and reheat gently on the stove. Serve with crusty bread, a green salad, or grilled cheese on the side.