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
190 degrees C).
Place butternut squash, onions, pears, tomatoes, and
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Slice butternut into 2 inch thick rings, place butternut on foil.
Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.
nd sweetcorn slices. Cool the soup, then blend half in a
Soup:
Steam the cut cauliflower
Simmer butternut in chicken stock in a covered pot until soft, then puree.
Melt butter in pan and fry the onion and mushroom in the butter until soft.
Add flour and curry powder and stir over low heat for about four minutes.
Add butternut to the onion and mushroom mix and bring to a gentle boil.
Add salt, black pepper and sugar.
Stir in the yoghurt and the brandy, but don't let it boil.
Serve in heated soup dishes.
he cubes of butternut, and simmer until the soup is thick and
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
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\").
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
he butter in a large soup pot over medium-high heat
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
Bring water, bouillon cubes and potatoes to a boil for 25 minutes.
Add vegetables and boil for 15 minutes.
Lower heat to a warm setting, add soup and Velveeta, stir, serve, and enjoy. (Sometimes, I substitute 2 bags of frozen broccoli for the California Blend vegetables.)
This makes a lot of soup, but it is easy to cut recipe to half.
Heat butter in large sauce pan over medium heat, and slightly saute onions until they are tender.
Stir in squash and chicken broth. Heat until it starts to boil.
Stir in milk, sugar, nutmeg, cinnamon, & oatmeal, simmer for 5 to 10 minutes.
Soup with thicken as it cools.