Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.
Fry bacon crisp and crumble.
Saute onions in bacon fat.
Add bacon and onions to soup mixture.
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
Peel potato and cut into 1/2-inch cubes.
Combine soup/recipe mix, potato and corn (drained).
Bring to a boil over medium-high heat.
Reduce heat, partially cover and simmer 10 minutes.
Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through.
Do not boil!
Serves 4 to 6.
Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Combine soup mix, tomatoes, water and beans in a 2-quart saucepan.
Bring to a boil over medium-high heat, breaking tomatoes with a spoon.
Add 1/3 cup uncooked macaroni.
Reduce heat to low, partially cover and simmer for 10 minutes.
Serves 4 to 6.
*Be sure you have New England clam chowder, not Manhattan style.
Saute the onion and clams in butter.
Mix the clam chowder, soup and half and half.
Add sauteed vegetables.
Bake in oven at 200\u00b0 for 4 hours.
If too thick, add some clam juice.
Cook onions with butter until tender.
Add rest of the ingredients and heat to boiling.
Put pat of butter or oleo in each bowl and fill with chowder.
Sprinkle with parsley and paprika.
Saute onion in butter.
Add all other ingredients and mix. Cook in crock-pot on high for 6 hours.
add additional roux until the chowder/soup reaches the consistency you desire
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Cook and drain the vegetables well.
Combine this with soup and milk in saucepan.
Heat to simmering, stirring occasionally. Sprinkle with cheese.
Serve with toss salad and wheat or white crackers.
Makes 4 servings.
Make the Farfel Recipe first.
In a bowl,
In 3-quart casserole, combine soup, corn, milk, green peppers, onion, salt and pepper.
Cover.
Microwave at High 17 to 19 minutes, stirring after 10 minutes.
Add chives and serve.
Makes 8 (1 cup) servings.
Dice potatoes and slice the onions.
Cook the potatoes and onions in a small amount of water until tender and then rub through a sieve.
Add the mushroom soup, butter, milk, salt and pepper to taste, nutmeg and mustard.
Heat gently.
For color, a few green peas, sliced carrot or chopped pepper may be added.
Serve hot or icy cold.
Serves 6 to 8.
In 3-quart (microwavable) casserole, combine soup, corn, milks, green pepper, onion, salt and pepper.
Cover.
Microwave on High for 17 to 19 minutes, stirring after 10 minutes, until hot. Add chives and serve.
In a pan, saute onion and celery with butter or oleo.
Add 3 cans of cream of potato soup and 1 1/2 cans milk
Add parsley and simmer.
Add 2 cans minced clams with juice.
Add butter or oleo, salt and pepper.
If too thick, add more milk.
In a 3-quart casserole (microwave-safe), combine soup, corn, milks, green pepper, onion, salt and black pepper.
Cover; microwave at High for 17 to 19 minutes, stirring after 10 minutes, until hot.
Add chives and serve.
Makes 8 (1-cup) servings.