Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
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
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
Fill large soup pot with cold water.
minutes.
Stir in broth, cover, and bring to a
If you like lumpy, clear broth pea soup then leave as is and
Bring your broth to a boil.
Add
vernight.
Drain mushrooms from broth and rinse well, then chop
uices from the cans, and broth.
Simmer for fifteen minutes
In a small bowl, beat egg lightly. Stir in the melted butter.
Mix in the remaining ingredients except the stock. Shape into walnut sized balls.
Allow to stand 30 minutes to swell.
Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek.
Ladle the soup into bowls, allowing 2-3 crackerballs per serving.
Sprinkle thyme over the top of the soup.
ow and let simmer, adding clear broth.
Add pepper and salt
In 2-quart saucepan over high heat, heat chicken, broth, water, carrot and celery to boiling.
Add rotelle.
Reduce heat to low.
Cover and simmer until macaroni is done, about 20 minutes. Ladle soup into bowls.
Top with parsley.
Makes 3 cups.
ind, and chicken stock or broth.
Bring to a boil
In a large saucepan cook the beef, green peppers and onion over medium heat until meat is no longer pink,drain.
Stir in the broth,soup,tomatoes and mushrooms.
Bring to a boil.
Reduce heat,cover and simmer for at least 30 mins.,stirring occasionally.
Add rice,heat through.
Ready in 1 hour or less.
at first.
Add chicken broth and water to cover ham
Heat 5 cups of clear broth in a saucepan, adding blanched
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large saucepan, saute onions in oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice.
Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through.
Serve and Enjoy!
In 2-quart saucepan over high heat, heat broth, water, carrot and celery to boiling.
Add macaroni.
Reduce heat to low.
Cover; simmer until macaroni is done, about 20 minutes.
When serving, sprinkle with parsley in each bowl.