In saucepan, stir potatoes, Worcestershire sauce and dry mustard into cream soup.
Heat gently, stirring frequently.
Do not boil.
Makes 4 (1 cup) servings.
br>then add the tomato soup as the onions start to
Pour each of the cans of tuna, mixed vegetables and cream soup in a large casserole.
Mix together and spread in dish.
Beat flour, milk and vegetable oil together.
Spoon on top of mixture in casserole.
Bake in oven at 375\u00b0 until crust is nicely browned.
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.
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!
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.
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.
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.).
rippings til softened.
Add cream soup and diced tomatoes to pan
Mix the cod and lemon juice together and season with a little salt. Toast the mustard seeds in a pan without oil for 1-2 mins. Remove from the pan.
Heat the butter in a large saucepan, add the onion and saute for 3-4 mins, until translucent. Add the cucumber and saute for 1-2 mins. Season. Mix in the cream, soup and 1 cup water. Bring to a boil and simmer for 2-3 mins. Mix in the wine and cod and simmer for 5-10 mins until cooked through. Transfer to a serving dish and sprinkle with the shrimp, mustard seeds and dill.
he onion.
Puree the soup in a blender until smooth
ack.
To make the soup, heat 3 tbsp of oil
auce -- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
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.
Melt the butter in a large saucepan on medium heat. Cook the onion and garlic, stirring, until soft. Stir in the flour and zucchini and cook, stirring, for 2 mins.
Stir in the stock and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for about 15 mins, or until the zucchini is tender.
Blend or process the soup in batches until smooth.
Just before serving, return the soup to the pan. Add the cream and stir on medium heat until heated through.
Serve topped with chervil or chives, if desired.
Rinse pork chops and pat dry.
Sprinkle with salt and pepper. Coat with flour.
Brown on both sides in oil in skillet; drain well.
Arrange in single layer in rectangular baking dish. Combine sour cream, soup, soup mix and wine in bowl.
Mix well. Spoon over pork chops.
Bake at 325\u00b0 for 45 minutes.
Serve with wild rice and julienned carrots.
Yields 8 servings.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Wash and separate chicken breasts.
Place in crock-pot.
Mix soup, sour cream or yogurt and flour and pour over chicken.
Cook on low heat for 8 to 10 hours.
If necessary to cook more quickly, cook chicken and soup only at high heat for 3 to 5 hours, adding sour cream or yogurt and flour during last half hour of cooking. Serve over rice or noodles.
ool.
Mix the sour cream, soup and green chilies.
Spread
ncrease heat and add to soup, boil until thickened (maybe a