Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
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
Cook chicken, noodles and broth until noodles are tender.
Add corn, chicken soup and mushroom soup.
Simmer for 1/2 hour.
(Use Kluski noodles for best results.)
Add onion and butter to soup pot and saute.
Add flour and curry powder.
Cook for 2 minutes.
While this is cooking, chop corn in food processor or blender.
Add corn to onion mixture and cook for 5 minutes.
Add milk, cream, and salt& pepper (to taste).
Bring to boil.
Stir in crab meat.
Serve hot.
eppers, 2 1/2 cups corn kernels, chopped onions and celery
Melt butter in large pot.
Add flour; blend.
Add onions.
Cook on low heat for 10 minutes.
Add crab meat, half and half, corn, potato soup, Worcestershire, mace and pepper.
Cook on low heat for 20 minutes.
Just before serving, add cheese, parsley and green onions.
Saute celery, onion and bell pepper in margarine in a Dutch oven.
Add soup, corn, half and half, milk, bay leaves, thyme, garlic powder, pepper and hot sauce.
Cook until thoroughly heated. Gently stir in crabmeat and heat thoroughly.
Remove bay leaves. Garnish with parsley and lemon slices if desired.
oft. Add Cans of Corn and Cream Corn and saute for apx
br>Brush mixture evenly onto corn.
Coat a cold cooking
inutes.
Add the onions, corn, celery, garlic, salt, and cayenne
Saute celery, green onions and green pepper in butter in a Dutch oven.
Add soup, corn, half and half, milk, bay leaves, thyme, garlic, pepper and hot sauce.
Cook until heated.
Gently stir in crabmeat and heat.
Discard bay leaves.
Garnish with parsley and lemon slices.
Yield: 11 cups.
Scald corn, milk and onion together.
Mix flour and water; add to soup.
Cook and stir 20 minutes.
Strain.
Mix hot tomatoes with soda and add to soup.
Season to taste and add butter, bit by bit.
br>Add water to onion soup mix according to directions.
Saute celery, onions, pepper and butter in a Dutch oven.
Add soup and next 8 ingredients.
Cook until thoroughly heated.
Stir in crab meat gently.
Heat thoroughly on medium/low heat.
Saute celery, onions and green pepper in Dutch oven.
Add soup and remaining ingredients except crabmeat and optional ingredients and cook until thoroughly heated.
Gently stir in crabmeat and heat thoroughly.
Remove and discard bay leaves.
Garnish with parsley and lemon slices if desired.
Yield:
11 cups.
emaining fennel; add to soup with corn and simmer 10 minutes.
Saute until clear the first 5 ingredients in a soup pot.
Add the next 6 ingredients and stir over medium/high heat until thickened, but do not boil.
At the last minute, add crab, corn, salt and pepper.
Serve hot, garnish with crab claws.