he seasoning.
If the soup tastes weak allow to reduce
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
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
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
hells.
To prepare the soup, whisk the yogurt in a
old water to cool, remove mussel meat from shells, place in
ot end up in my soup). Remove shells completely from some
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
Serve in bowls with slices of crusty bread.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large saucepan, heat oil on medium. Saute bacon, onion, and garlic 2-3 minutes, until bacon is crisp.
Stir in wine and cook 1-2 minutes, until reduced slightly. Add pasta, stirring to coat.
Mix in milk, soup and water. Bring to simmer and season to taste. Reduce heat to low. Simmer, covered, 8-10 minutes, stirring often.
Remove from heat. Set aside, covered, 5 minutes. Stir in spinach and top with Parmesan to serve.
Saute onion in oleo until onion is tender.
Add soup, milk and Velveeta cheese (do not salt).
Cook on medium heat until cheese and soup are melted and creamy.
This recipe can be halved.
Combine soup and milk in a medium saucepan, stirring with a wire whisk.
Add tomatoes and cheese.
Cook over low heat until cheese melts and soup is hot.
Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
Cook over medium heat until potato's are tender, 10-20 minutes.
Stir in chicken bouillon, salt, and pepper.
In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
Slowly stir in milk, continue stirring until thickened slightly.
Add hot milk mixture to soup slowly, cook until hot and thickened, serve.
nd Parmesan rind. Puree the soup in a food processor or
br>Makes 14 pints.
Recipe can be halved.
Combine all ingredients in a saucepan over medium heat. Cook until heated through and serve.
NOTE: The original recipe states to puree the ingredients before adding the mushrooms, but, I prefer a more chunky texture, so I skip that step.
hicken soup, cream of celery soup, cream of mushroom soup (or creamy onion soup), water