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
quart Dutch oven or soup kettle.
Cover and bring
In a medium soup pot, saute the onions and
Cook all ingredients until tender.
Add cooked chicken.
When mixture boils, add dumpling batter which has been made from Jiffy mix.
Follow recipe on box for dumplings.
Drop by teaspoon into soup.
Cover and cook 10 minutes.
In crock pot, sprinkle beef with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on high for 30 minutes.
t cool.
With a soup spoon dipped in the broth
Simmer the carrots, onion and celery in the chicken broth until soft.
Add the corn, peas, salt, pepper, poultry seasoning and chicken.
Add the cream soups and mix well over medium heat until incorporated.
Simmer for 30 minutes.
For the dumplings, mix the egg, milk, and melted butter.
Add to the flour and add salt, pepper and parsley.
It will make a thick sticky batter.
Drop by spoonfuls into the simmering soup.
Cover and simmer for 15 minutes,
Do not allow soup to boil.
Serve in large bowls.
side.
In a Large Soup Pot: Melt butter, add scallions
ce water.
Heat the soup and add the dumplings. Arrange
alls and set aside.
Soup: Mince core of cabbage and
dd to liquid stirring until soup thickens to desired consistency.
oil.
Meanwhile, Mix all dumpling ingredients to form a thick
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In slow cooking pot, sprinkle beef pieces with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low for 4 to 6 hours or until meat is tender.
Turn control on High.
In small bowl, combine biscuit mix with parsley.
Stir in milk with fork.
Drop dumpling mixture into pot with a teaspoon.
Cover and cook on High for 30 minutes.
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, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
br>Add the rest of Soup ingredients, including chopped chicken, to