Prepare soup according to directions on the box. Cool. Add the soup and kishka to a blender and blend until smooth. The noodles make the soup “creamy,” and some bits of noodles will resemble small pasta/barley. Garnish with croutons, if desired. Cut leftover challah or bagels into small crouton squares. Shake in a plastic bag with some olive oil and dry herbs of your choice. Bake at 300 degrees on lightly oiled foil until hard crouton texture. Reheat soup, stirring, on low to serve.
Four servings. You can use a piece of vegetarian homemade kishka as well.