In saucepan, stir potatoes, Worcestershire sauce and dry mustard into cream soup.
Heat gently, stirring frequently.
Do not boil.
Makes 4 (1 cup) servings.
In large saucepan, cook potatoes and onion in enough water to cover and cook on medium heat until tender. Add cubes of cream cheese. Remove from heat and stir until cheese is melted. Add soups, butter and spices. Serve hot. Top with onion bits and/or green onion tops.
To Cream Soup Base, add corn, milk, onion, chervil, salt and bouillon cube.
Heat to simmering, cooking long enough to dissolve bouillon cube.
Serve garnished with parsley and paprika.
Simmer potatoes, onion and celery in 1 1/2 cups water in a covered 2-quart saucepan.
Do not drain.
Combine Watkins cream soup mix and flour.
Add milk and remaining 1 1/2 cups water.
Add this mixture slowly to the vegetables while stirring and bring to a full boil, stirring occasionally to prevent scorching.
Yields 1 1/2 quarts.
Very good!
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.
Place the chicken in a baking dish covering each piece with Swiss cheese.
In a bowl, mix one can of soup with the wine and pour over the chicken.
Cover the top of the dish with croutons and bake for 1 hour or until chicken is done at 350\u00b0.
Saute all vegetables in butter.
Then add flour and also chicken stock.
Bring to a boil. Heat cream carefully and add to stock.
Use your own choice of vegetables for the cream soup (broccoli, cauliflower, potatoes, etc.).
Heat butter and oil in large skillet.
Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in slow cooker.
Add potatoes and onion, stirring to coat.
Place pork chops on top of potato mixture.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
Sprinkle with parsley.
Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
Add the carrots and tomatoes. Saute 5 minutes.
Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
Puree. Return to pot.
Add the milk and sour cream. Heat through, but DO NOT BOIL.
YUM!
In a medium to large saucepan melt the butter over medium heat.
Add fresh minced garlic and cook for 1 minute.
Add the cream cheese and whisk until smooth and melted.
Whisk in the heavy cream. ( I have substituted half & half.)
Season with the garlic powder, oregano, salt and pepper.
Bring to a simmer and whisk frequently until sauce thicken, around 15-20 minutes.
Stir in the parmesan cheese.
Remove from heat when cheese is melted.
ize bowl, add chicken, rotel, cream of mushroom, and chicken broth
large bowl, combine sour cream, soup mix, onions and mix very
In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).
n large mixing bowl beat cream cheese until fluffy, beat in
auce.
TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into
Place celery, carrots, onion, bouillon, soup mix and chicken broth in
Preheat oven to 425 degrees.
In a 9x9 inch baking dish combine rice, soup and broth.
In a 9x9 inch baking dish combine rice, soup and broth.
Cover with foil and bake for 30 minutes.
Remove cover and bake 30 minutes more.
rom the second (for the soup) section of ingredients.
Let
ntil smooth; add 3 tablespoons cream and vanilla extract and mix
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).