First off, the recipe calls for a can of Cream Of Mushroom Soup. I used up my last can several meals ago, and have since made a "Cream of Whatever Soup" mix. It's pretty nifty.
Okey-dokey. So we know that we're making "Cream of Mushroom Soup"... this is just a generic soup mix, so we'll pretend it has mushrooms in it.
I used my nifty little pan for mixing this, it's just the right size.
Here I've stirred the powder and water together:
Now you cook and stir, cook and stir,
until it boils and gets thick.
Ok, now the "cream of" soup is thickened (it's still runnier than the canned stuff, but you're also supposed to let it cool before you use it - I don't see the point in it, at least for this recipe). Time to gather the rest of the ingredients.
Clockwise from top:
Rice, 4 Skinless Chicken Thighs (skinned 'em myself!),
Pepper, Paprika, Water,
and center stage is the fresh-made Cream Soup!
And now, ladies and gentlemen, time for Intermission while I go put together the 2nd half of my cookin' show!! I would do it all in one post, but they only let you put in 5 pictures at a time... Sad :( So go grab some popcorn and a drink, and be back before the lights blink.