Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 450\u00b0.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
Also terrific with Lipton onion recipe soup mix.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In large skillet, melt butter and stir in golden onion recipe soup mix thoroughly blended with sugar and cumin.
Add nuts and cook over medium heat, stirring constantly, 5 minutes or until nuts are thoroughly coated with soup mixture and golden brown. Serve warm or spread nuts on baking sheet to cool.
Store in airtight container up to 2 weeks.
Makes 2 1/2 cups.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
In a 2-quart casserole, combine potatoes and golden onion recipe soup mix, blended with milk, water and mustard.
Microwave covered at High (Full power)
9 minutes.
Stir in cheese and microwave 5 minutes.
Stir, then let stand covered 5 minutes longer.
And watch it disappear!
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
In a 12-inch skillet, heat oil and brown chicken over medium-high heat; drain.
Stir in tomatoes, mushrooms and garlic, combined with onion recipe soup mix.
Simmer, covered, over low heat for 45 minutes, or until chicken is tender.
Serve with not noodles; garnish with parsley.
Serves 6.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
he boiling water and mushroom soup.
Pour mushroom mixture over
In a 9 inch pie plate or 2 quart oblong baking dish, arrange broccoli and turkey. In a small bowl, combine soup and milk, pour over broccoli and turkey
Sprinkle cheddar cheese over soup mixture. In cup, combine bread crumbs and butter, sprinkle over cheese.
Bake at 450 for 20 minutes or until hot and bubbling.
Garish with grapes, parsley and bread sticks if desired.
Cook bacon until crisp; pour off drippings.
Set aside.
Stir soup into skillet.
Add milk, lemon juice, and seasonings.
Blend until smooth.
Heat slowly; stir often.
Meanwhile, make open-face sandwiches by placing tomato and bacon on toast.
Top each toast sandwich with warmed sauce mixture.
eans, chili without beans, tomato soup, vegetable soup, homestyle vegetables, diced tomatoes
Heat the soup, milk and water in a 3-quart saucepan over medium-high heat to a boil.
Stir the pasta in the saucepan. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring often.
thyme and oregano. Let the soup simmer on low heat for
\" square pieces; add to soup mix.
Add barley if
In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.
WALA ENJOY1.