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.
In saucepan, stir potatoes, Worcestershire sauce and dry mustard into cream soup.
Heat gently, stirring frequently.
Do not boil.
Makes 4 (1 cup) servings.
Simmer potatoes, onion and celery in 1 1/2 cups water in a covered 2-quart saucepan.
Do not drain.
Combine Watkins cream soup mix and flour.
Add milk and remaining 1 1/2 cups water.
Add this mixture slowly to the vegetables while stirring and bring to a full boil, stirring occasionally to prevent scorching.
Yields 1 1/2 quarts.
Very good!
In a large sauce pan, melt butter, add celery, onions, and garlic.
Cook over medium low heat until soft.
Add flour and cook 1-2 minutes over low heat.
Add chicken broth and bay leaf, bring to a boil reduce heat, cover and simmer 30 minutes.
Remove bay leaf, puree (in small batches) in a blender or processor.
Add cream, lemon juice, hot sauce, salt and pepper.
Reheat and simmer 5 minutes.
Garnish with celery leaves.
Bring to boil chicken stock in a saucepan.
Add carrots, celery, leaves, onion and parsley. Add salt and pepper.
Season with bay leaf and cloves.
Reduce heat and let simmer 20 to 30 minutes, until veggies are tender.
Put in blender and reduce in puree.
Put back in the saucepan and add the cream.
Simmer 2 to 3 minutes, just to reheat.
Place the chicken in a baking dish covering each piece with Swiss cheese.
In a bowl, mix one can of soup with the wine and pour over the chicken.
Cover the top of the dish with croutons and bake for 1 hour or until chicken is done at 350\u00b0.
arge airtight plastic container).
Soup Directions:
Sort and wash
Saute all vegetables in butter.
Then add flour and also chicken stock.
Bring to a boil. Heat cream carefully and add to stock.
Use your own choice of vegetables for the cream soup (broccoli, cauliflower, potatoes, etc.).
To Cream Soup Base, add corn, milk, onion, chervil, salt and bouillon cube.
Heat to simmering, cooking long enough to dissolve bouillon cube.
Serve garnished with parsley and paprika.
inutes.
Add the celery and cook for 5-
br>Whisk in the heavy cream and the stock 1/3
Add potatoes, tomatoes (optional) and celery and simmer until vegetables and
eftover cooked rice for this soup recipe. Add the cooked rice right
2-15 mins, until the celery root is tender.
To
Lightly brown ground meat and onion.
Drain off fat.
Spread in bottom of casserole dish.
Mix cream soup with 1/2 can milk. Spread corn over meat and soup over corn.
Don't stir.
Sprinkle cheese over soup.
Cover top with frozen Tater Tots.
Bake at 325\u00b0, covered, about 30 to 40 minutes, or longer if potatoes are not done.
he breast meat in this soup recipe but I prefer to cook
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
In large pan combine potatoes, water, celery, carrots, onion, parsley, bouillon and seasonings.
Cover and simmer 15 to 20 minutes.
Gradually add milk to flour in a separate bowl.
Mix well.
Add to the vegetables.
Cook until thick.
Add cheese. Simmer until melted.
he onion.
Puree the soup in a blender until smooth
Heat oil in large saucepan over medium-high heat until hot.
Add celery, potatoes, onion and garlic; cook and stir about 5 minutes or until celery is crisp-tender.
Add broth; bring to a boil.
Reduce heat and simmer, uncovered, about 10 minutes or until potatoes are fork-tender.
Place half the soup mixture in food processor or blender; process until smooth.
Pour into remaining mixture.
Stir in milk, water and mustard; heat 1 to 2 minutes until hot.
Sprinkle with shredded cheese.