Cook onion and garlic in butter until soft and translucent.
Add basil, paprika, and creme cheese.
Cook until creamy, stirring constantly so as not to burn the paprika.
Add remaining ingredients, stir vigorously with a whisk.
Heat to desired temperature and serve.
Combine
the
tomato
juice,
tomatoes, cream of tomato soup, 1/2
gallon
water, salt, sugar and pepper.
Bring to a boil and let cook for 10 to 15 minutes.
Add the rice and stir to
keep from sticking on the bottom of the pot.
Cook over a low
fire until the rice becomes very done; stir at intervals. The rice should serve
as
a
roux (cooking oil and flour mixture) to tighten the soup.
Serves 10 to 12 people.
br>Puree, along with the basil leaves, in small batches, in
Heat tomato and leek juices.
Combine potato juice with milk and add to juice mixture.
Cook soup, stirring frequently, until thickened.
Season with salt and pepper.
Garnish with basil leaves.
Serves 4.
A novel and excellent combination is a mixture of a can of cream of pea soup and a can of cream of tomato soup.
br>Heat the 2 cups of milk in another saucepan.
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
In large pan melt butter, add onions and cook until caramelized; stir while cooking.
Add other ingredients simmer 5 minutes.
Put in individual serving bowls and garnish with fresh basil.
Spray a large saucepan with cooking spray.
Brown beef and chopped onions over medium heat until cooked though; drain any fat.
To the browned meat and onions, add the cream of tomato soup, tomato sauce, and water.
Bring to a boil.
Add uncooked instant rice, green beans, parsley, and black pepper; stir well.
Cover and reduce heat to low.
Simmer for 15 minutes or until rice is tender, stirring once or twice.
o sizzle.
Stir in cream of tomato soup and water. Increase heat to
Layer each item one on top of the other. You may do 2 or 3 layers of each item until it comes to top of casserole or roaster pan. Cover with cream of tomato soup. Bake in 325\u00b0 oven for 3 hours.
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
hicken broth and the package of mushrooms (remember to reserve those
Boil water, add bouillon and soup greens.
Melt margarine. Add Cream of Wheat and eggs to margarine and mix thoroughly.
Dip teaspoon in cup of cold water.
Drop teaspoons of Cream of Wheat mixture into boiling water, dipping teaspoon in cold water before forming next dumpling.
Simmer for 15 minutes.
In a large pot over med. heat, saute garlic and onions in butter.
Add broth, cream of chicken soup, and half and half.
Mix until well combined.
Add salsa, corn, chicken, cumin, chili powder, and jalapenos.
Simmer soup for 1/2 to 1 hour, stirring often.
Crumble tortilla chips into individual bowls, and ladle in the soup.
Top with cilantro, cheese, and more tortillas if desired.
Measure all dry ingredients and place in a Ziploc Bag.
Combine and place in a storage container.
To use combine 1/3 cup mix with 1 cup of water.
Add in any of the above optional ingredients.
Cook over low heat until thickened.
pread out two sheets of phyllo on top of each other, brush
oftened. Add diced tomatoes and tomato sauce along with sugar, salt
arlic and about 4 tablespoons of olive oil. Liberally sprinkle with
Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase