Melt butter in saucepan. Add onion and celery, stirring constantly. Add chicken stock, potatoes and garlic salt.Cook until potatoes are tender, about 30 minutes.Put in blender. Add other ingredients ...
Combine first 5 ingredients in a 2-quart saucepan.Simmer 10 minutes.Remove bay leaf.Melt butter in a 2-quart saucepan; blend in flour.Stir in milk.Cook until thickened.Slowly add hot tomato mixture, ...
Heat soup, milk and bouillon cubes over medium-low heat.Add grated onion and blend.Let cool and fold in sour cream.Chill well.Sprinkle with chives or onion tops prior to serving.Makes 4 servings. ...
Place onion, cucumber and raw potato in saucepan; add broth, parsley and seasonings.Bring to boil; cover and let cook until potato is barely tender (about 10 minutes).Put through blender and chill t ...
Trim leeks; cut off roots and tips and remove most of dark green (leave some of light green stems).Wash thoroughly and drain.(If leeks are very sandy, it may be necessary to remove outer leaves and ...
Melt butter.Saute garlic, celery and onions.Add cored, cut-up tomatoes, stock and parsley.Simmer 30 minutes.Put all through food mill.Return to pot and reheat.Add salt and pepper. ...
Placepotatoes, leeks, celery and onions in a pan with 1 cup water.Season and cook very slowly until soft.Pour on the stock and bring to a boil. ...
Use only white part of leeks and chop fine.Saute leeks and onion in melted butter until soft (about 10 minutes).Stir in potatoes and chicken broth.Heat to boiling.Simmer uncovered for 45 minutes unt ...
Saute onion in oil.Add zucchini, chicken broth, basil, nutmeg and pepper.Cover and simmer until tender.Puree soup. Return to pan and add milk.Serve cold or hot.Makes 6 entrees or 10 to 12 small cour ...
Cook fresh tomato and onion 20 minutes (if canned, 10 minutes).Process tomato and onion.Put in blender through sieve or food processor.Cool.Blend sugar and flour into melted margarine.Gradually add ...