Use Canned Soup to Make Sauces ~Submitted by a reader~ Cheese: Cream of celery, chicken, or mushroom soup as base. Mix in 3 tablespoons of milk and 1/2 cup Cheddar cheese. Season to taste. Mock Hollandaise: Soup base cream of celery, chicken or mushroom. Mix in 1/4 cup mayonnaise, 3 tablespoons water and 3 teaspoons lemon juice. Season to taste. Mushroom: 1 can cream of mushroom soup mixed with chopped, fresh mushrooms; season to taste. Peppery Cheese: 1 can Cheddar cheese soup mixed with cayenne pepper and Tabasco sauce to taste. Sour Cream: Cream of celery, chicken or mushroom soup mixed with 1/2 cup sour cream. Add milk if needed. Season to taste. Tomato: 1 can tomato soup mixed with sautéed onions and green peppers. Add a dash of Worcestershire sauce for extra flavor. Season to taste