Crumble the bouillon into the soup; season with cumin, allspice, salt
Slice butternut into 2 inch thick rings, place butternut on foil.
Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.
-4 ladles of the soup in the blender - don't
Simmer butternut in chicken stock in a covered pot until soft, then puree.
Melt butter in pan and fry the onion and mushroom in the butter until soft.
Add flour and curry powder and stir over low heat for about four minutes.
Add butternut to the onion and mushroom mix and bring to a gentle boil.
Add salt, black pepper and sugar.
Stir in the yoghurt and the brandy, but don't let it boil.
Serve in heated soup dishes.
n. To re-volumize the soup add the same amount of
he cubes of butternut, and simmer until the soup is thick and
he butter in a large soup pot over medium-high heat
Heat butter in large sauce pan over medium heat, and slightly saute onions until they are tender.
Stir in squash and chicken broth. Heat until it starts to boil.
Stir in milk, sugar, nutmeg, cinnamon, & oatmeal, simmer for 5 to 10 minutes.
Soup with thicken as it cools.
day.).
2. FINISH SOUP Remove bones from slow cooker
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
ill fall apart in the soup).
You should make around
Place celery, carrots, onion, bouillon, soup mix and chicken broth in
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
rom the second (for the soup) section of ingredients.
Let
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
Saute onion and celery in butter (do not brown).
Add remaining ingredients and simmer for 5 minutes.
(I don't like tomato soup, but I love this!)
or another soup base, or chicken base. Because the butternut squash contains
rown.
2 Add the butternut squash, apple, broth and water
br>Add the pumpkin or butternut squash and peeled potatoes to
Serves 4 to 6.
Best Recipes from Time Life Books.