Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
Add all other ingredients and simmer another hour.
Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
Other spices that can be added: savory, garlic and tarragon.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ut them in a big soup pot with the other tablespoon
Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
Pour off any excess fat.
Add onions and garlic continuing to cook until onions are softened.
Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
Adjust final seasoning.
ow thick you want the soup.).
Simmer 20 minutes.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large, heavy pan, cook onion and garlic with basil in butter until tender.
Stir in golden mushroom soup and water.
Add remaining ingredients.
Bring to a boil.
Reduce heat and cook ten minutes or until noodles are done.
ou would like in your soup.
In a dutch oven
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken ...
ings.
Serve with warmed Autumn Pumpkin Sauce for dipping.
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
rom heat. Add 1 cup soup liquid in a stream, stirring
Saute onions and garlic in butter over medium heat until soft, but don't let brown.
Add pears and yam and cover, cooking 5-8 mins until yam is soft.
Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
Add cooking sherry and half and half in the last 10 minutes of cooking.
Remove from heat and add pumpkin. Stir until combined.
Allow to cool for 15-30 minutes.
Puree in food processor or blender.
Return to heat and serve, garnishing with sour cream or yogurt, or put into ...
In a large soup pot, heat the one tablespoon