eeds.
If your soup pot looks ridiculously thick add some water
day.).
2. FINISH SOUP Remove bones from slow cooker
n. To re-volumize the soup add the same amount of
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
In large, heavy soup pot, heat the oil medium-
tablespoons oil in a soup pot and toast the millet
In a large pot brown beef with onion.
Drain fat and add remaining ingredients.
Simmer for 45 minutes until barley is tender.
Serves 6 to 8.
This is a thick soup.
(Best when made a day or two ahead of time.)
Pour 1 cup of the chicken broth, and the contents of the gravy mix packet, into a small bowl. Whisk well to combine.
Combine potatoes, carrot, onion, ham, and remaining chicken broth in a large soup pot; bring to a boil. Cook for 5 minutes, and turn down to a simmer. Whisk in the broth and gravy mixture. Simmer soup for one hour.
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
roth to make a thick soup.
Put soup in a bowl, cover
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.
In a 4 to 6 quart Dutch oven combine sausage, carrots, celery, onion soup mix, sugar and salt.
Add boiling water; stir.
Heat to boiling; reduce heat and simmer, covered, 10 minutes.
Mix in tomatoes, breaking up; add hash browns, okra, oregano and hot pepper sauce.
Heat to boiling.
Reduce heat and simmer, covered, 30 to 40 minutes or until vegetables are tender.
Stir once or twice.
Ladle the thick soup into large soup bowls.
Serve with crusty bread and mustard.
In heavy Dutch oven or stock pot, combine all but salt, pepper and vinegar.
Bring to a boil and simmer, covered, stirring occasionally, 45 minutes to an hour (until lentils and rice are tender).
Discard bay leaf.
Stir in salt and pepper and vinegar to taste.
This is a thick soup that will thicken further upon standing.
It may be thinned, if desired, with additional hot water or vegetable juice.
Serve with a green salad and crusty French bread for a tasty, filling meal.
Keeps well in freezer.
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!)
In a sauce pan, combine can of tomato soup and milk over medium heat. (If you fill the empty soup can with the milk, it's the right amount).
**DO NOT use skim or fat-free milk. This will cause the soup to curdle. If a thick soup is desired, use heavy cream instead of milk.**.
Add pesto. Stir and heat through.
Just before removing soup from stove, add grated parmesan cheese and combine.
The soup does taste better if given time to set overnight in the refrigerator.
nd water, then whisk into soup. Bring to a low boil