day.).
2. FINISH SOUP Remove bones from slow cooker
In heavy soup kettle, brown the beef with salt and Italian seasoning, crumbling meat as it cooks.
Add wild rice and 1/2 cup of water, Tabasco, bouillon granules, pepper, celery and onion. Simmer, covered, about 30 minutes.
Stir in the canned soup and remaining water.
Cover and simmer another 30 minutes.
Serves 4 to 5.
Roll ground beef, cracker crumbs, pepper, salt and egg into small meatballs.
Boil water. Add meatballs and cook, covered, 1/2 hour. Skim off foam.
Add tomatoes, canned soup, dry soup mix, noodles and bouillon cubes. Simmer 1/2 hour. Add potato. Simmer 1/2 hour. Salt and pepper to taste.
Fry together butter and onion until brown.
Add flour and stir.
Add canned soup, milk and broccoli.
Simmer 15 minutes or until broccoli is cooked.
Add shredded Cheddar cheese and simmer 10 minutes.
In skillet, saute green pepper, onion, garlic and basil in oil.
Cook macaroni in boiling water with 1/4 teaspoon salt for 10 minutes or until tender.
(Do not drain).
Add green pepper mixture, canned soup and beans to macaroni and water.
Mix well; heat thoroughly.
Season to taste.
Add lemon juice.
Makes four servings.
Cook wild rice in separate saucepan until done.
Saute onion in butter.
Add water, milk and canned soup.
Heat to medium; add cheese in chunks.
When creamy and well mixed, add wild rice. Garnish with crumbled bacon.
Saute veggies in butter.
Put into a large pot.
Saute portobello separately, set aside, and add at the very end.
Add broth and Tabasco sauce to pot and simmer for 5 minutes.
Add canned soup, cheese, and sour cream and simmer 10 minutes.
Add sauted portobellos and allow to heat through.
In crockpot add chopped potatoes, soup, chicken broth and chopped onion.
Stir until canned soup is mixed in with the other ingredients.
Cook on high for 6 hours.
An hour before serving, cut cream cheese into cube size pieces and add to crockpot. Cook additional 30 - 45 min, stirring occasionally until cream cheese is melted.
Add half of the cooked, chopped bacon to soup right before serving and give it a good stir.
Add salt and pepper to taste.
Serve garnishing with shredded cheddar cheese, bacon and green onions.
Preheat oven to Broil.
Heat canned soup in microwave in microwave/oven-ready bowl, following directions on can.
When soup is piping hot, add mushroom slice on top of soup, then place one to two slices of cheese on top of mushroom slice.
Place bowl on cookie sheet.
Place under broiler for a few minutes, until cheese is browned and slightly bubbling.
Remove very carefully from oven, and serve.
Combine soup and water in 1-quart ovenware casserole.
Cover and cook in microwave for 3 to 4 minutes or until hot.
Recipe makes 2 servings.
In small skillet or saucepan, saute green pepper, onion, garlic and basil in the oil until onion is tender.
In large saucepan or Dutch oven, cook macaroni in the boiling water with 1/4 teaspoon salt for 10 minutes, or until macaroni is tender (do not drain).
Add green pepper mixture, canned soup and beans to macaroni and water; mix well, then heat thoroughly.
Season with salt and pepper to taste.
Add the lemon juice.
Sprinkle with anchovies, if used.
Cut broccoli and cauliflower if too big.
In a large pan, combine water, broccoli, cauliflower, onions and celery.
Cover and boil for 30 minutes.
Add canned soup and cheese.
Simmer over low heat until cheese melts.
Add milk and heat through. Recipe is easy to cut in half.
Boil first five ingredients for 20 minutes.
Add California blend vegetables and boil for 10 minutes.
Add canned soup and cheese and cook until melted.
MAKES APPROX 3 CUPS \"CONDENSED\" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP.
Heat the butter on medium heat in a sauce pan.
Add the mushrooms, and saute until cooked through.
Add the sea salt, pepper, parsley.
Cook and stir 1 minute more.
Add the half and half.
Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk.
Cook and stir until thickened.
br>For a tomato-based soup, add a can of undrained
ill work for most recipes calling for canned soup.
Place the chicken
NOTE RE AMT:.
Makes approx 2 cups of \"condensed\" cream of celery soup whcih will work for most recipes calling for a canned soup.
Heat olive oil in a sauce pan and saute the onions and celery until translucent.
Stir in the sea salt, pepper, parsley and water.
Simmer for about 30 minutes then remove from heat and cool slightly.
Place all in a food processor and process until smooth.
Return to pan and bring to a boil.
Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.
arley are tender.
While soup is cooking, brown ground beef
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
he table.
NOTE: This soup goes great with oyster crackers