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.
Combine potatoes, onions, bouillon cubes, mixed vegetables and water in a big pot.
Bring all to a boil and reduce heat.
Simmer for one-half hour.
Then add celery soup and Velveeta cheese.
Stir until well blended and hot.
Serves 6.
In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water.
Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes.
Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.
Boil water, celery, onion and bouillon for 20 minutes.
Add potatoes, carrots, cauliflower and broccoli; boil 30 more minutes. Add Velveeta cheese and soup; simmer until cheese melts and is creamy.
Add water to make consistency right.
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
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
In a large Dutch oven mix the first 4 ingredients (bouillon cubes, water, onions and celery).
Cook over medium heat until onions and celery are tender.
Add potatoes and vegetables.
Cook 20 minutes.
Add soup and cheese (cut in chunks).
Stir constantly so cheese does not stick.
The soup is ready to serve when the cheese is melted.
Freezes well.
Cook first 4 ingredients in a large pot for 20 minutes.
Add potatoes and frozen vegetables.
Cook another 20 minutes. Add soup and cheese.
Stir often until cheese melts, cooking on low heat. Delicious!
Simmer broth & onions 20 minutes.
Add potatoes, celery, and frozen veggies & cook 30 minutes.
Add soups & cheese and cook until cheese melts.
For a Vegetarian version use vegetable broth instead of chicken broth.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Combine bouillon cubes, onion, water, potatoes and mixed vegetables in a Dutch oven. Simmer for 30 minutes or until potatoes are tender. Add cream of celery soup and cheese, heat and stir until cheese is melted and soup is hot.
Saute onion in margarine approximately 2 to 3 minutes on High power (cover with lid or plastic wrap).
Mix cream of chicken soup, onion, margarine, salt and pepper with potatoes.
Place in casserole dish and cook on High power for 4 to 5 minutes.
Spread sour cream over top.
Sprinkle cheese next and then corn flake crumbs.
Cook at 70% power for 18 to 20 minutes (1/2 recipe, cook for 10 to 12 minutes).
Do not cover.
Make large casserole (10 to 12 servings).
Cook cubed potatoes, celery, onion and water for 20 minutes in covered pan.
Add mixed vegetables.
Cook for 20 minutes.
Add soup undiluted and stir until blended.
Add cheese.
Stir until melted.
This soup freezes well.
Make the Farfel Recipe first.
In a bowl,
Combine all in a large pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add 2 cans cream of celery soup and 1 pound Velveeta cheese, cubed. Stir until well blended.
hicken is tender.
Place brown rice in another sauce pan
hese hearty soup recipe instructions to the jar:
Hearty Soup Recipe.
To
Heat lentils, rice, water, cumin, salt, pepper and dry soup mix to boiling in 4-quart Dutch oven.
Reduce heat.
Cover and simmer until lentils are tender, about 40 minutes.
Stir in spinach, parsley and lemon juice.
Cook until spinach is wilted. Serve with lemon slices if desired.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship