In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.
n the Greek yogurt and cheddar cheese until well blended. Use
lorets and set aside., Puree soup in blender or food processor
mooth.
Gradually stir into soup until blended.
Stir remaining
o-salt-added varieties. (These recipes are analyzed with rinsed, regular
ow heat, add fontina and cheddar and cook until melted.
In a Dutch oven, melt butter and saute onion, seasoned salt, and garlic powder with parsley until onion is tender.
Stir in flour.
Gradually whisk in milk.
Bring to a boil.
Reduce heat; simmer 5 minutes or until thickened.
Stir in chicken broth and beer.
Return to a boil.
Add broccoli; reduce heat and add Cheddar cheese.
Stir until cheese is melted.
day.).
2. FINISH SOUP Remove bones from slow cooker
uick pulses to get the soup moving before leaving it on
inches deep) saucepan or soup pot, set over medium-high
s tender.
Puree the soup with an immersion blender (or
Brown beef and onion, adding salt and pepper to taste.
Place meat in bottom of casserole; add vegetables and cream of mushroom or celery soup with 1/2 can of water.
Stir beef, vegetables, and soup together.
Spread cream of cheddar soup on top.
Cook 15 to 20 minutes at 350\u00b0.
immer 15-20 minutes, until soup thickens.
Off-heat, add
il in a 5-quart soup pot over medium-high heat
Heat; simmer the Cheddar soup and Ro-Tel until creamy and smooth.
Serve with any kind of chips.
1. Mix crumbled bacon and croutons. Set aside in soup kettle.
2. Saute onions and garlic in butter.
3. Add chicken broth, potatoes, parsley, salt, and pepper.
Simmer 20-30 minutes until tender. Remove from heat.
4. Process or blend until smooth. Add cheddar, warm
gently. Serve with bacon crouton mix.
Heat the oil in a large sauce pan.
Add the onions and saute until tender, about 5 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add the chicken stock, milk, potato and cauliflower and bring to a boil.
Cover and simmer until the cauliflower is tender, about 30 minutes.
Remove from the heat and use an immersion blender to puree the soup.
Add the cheddar cheese and stir until melted.
Add the dill and stir.
br>Variations:
Jalapeno Cheddar Soup: Prepare Cheddar Cheese Soup according to instructions, adding
n hot pot and puree soup, adding Milk until smooth. Return
Saute together butter, chopped onion, bell pepper, onion tops, parsley and garlic. Add pimentos, mushroom soup and Cheddar soup, heating thoroughly.
Add crawfish or shrimp and rice.
Pour into 12 x 12-inch casserole dish and top with crushed Escort crackers.
Bake uncovered at 350\u00b0 for 45 to 55 minutes.