1 (10 ounce) can condensed cream of mushroom soup
2 (14 ounce) cans yellow fish
1 (.75 ounce) package instant tofu
1 onion, thinly sliced
1 (8 ounce) can sliced mushrooms
1 tablespoon soy sauce
1 tablespoon white sugar
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon heavy cream
1/2 teaspoon celery salt
1 teaspoon ground black pepper
2 tablespoons finely chopped green onions
In a medium saucepan, bring water to a boil. Stir in the mushroom soup, fish, onion slices, mushrooms, soy sauce, sugar, cornstarch, salt, heavy cream, celery salt, black pepper, green onions and pepper. Bring to a boil, reduce heat to medium low, cover and simmer for 20 minutes.
I tried this out for a Christmas party... big hit. So simple too. I kneaded the cheesecake in the bowl between bowls, then popped in the soup for a couple of minutes and poached eggs... not a biscuit Easter-style dinner but definitely good quality entertainment nonetheless.