Melt butter in a large pot over medium heat; cook and stir onion and garlic in butter until onion is tender, 7 to 8 minutes. Add cream-style corn and cream of potato soup and reduce heat to medium-low; slowly bring to a simmer, stirring frequently. Stir cream and crab into soup, stirring until heated through, about 5 minutes. Season with salt and pepper. Garnish with green onions.
Blend soups.
Stir in milk and cream.
Heat just to boiling. Add crab.
Heat.
Stir in wine just before serving.
Serves 6 to 8.
Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Check crab meat for shells.
Combine all ingredients, except tomato soup.
Cook in crock-pot on high for 1 to 1 1/2 hours.
Add tomato soup, then cook on low for 1 to 1 1/2 hours.
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
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
ie with kitchen twine for easy retrieval later.
3. Combine
Remove all the crab meat from shells and set
Blend both cans of soup in medium or large pot,
our bisque thicker or thinner then the recipe calls for), add crab meat
In a large saucepan, melt butter and saute onion.
Add the sherry (or wine) and cook until the liquid reduces by half.
Add the soups, lemon juice and half and half, blending well.
Add shrimp (or crab).
Heat thoroughly by do not boil.\tSprinkle with parsley before serving.
Combine soups, milk, cream and seafood seasoning.
Add crabmeat gently; do not break up too much.
Heat to just below boiling.
Add sherry just before serving.
Garnish with chives.
In medium saucepan, combine cream of mushroom soup, asparagus, milk and cream.
Heat just to boiling.
Add crabmeat.
Heat thoroughly.
Remove from heat.
Stir in sherry.
Stir in butter, dash of hot sauce and Old Bay seasoning.
Serve sprinkled with paprika and chopped parsley.
ell.
Add to the soup by whisking. Keep whisking until
arrots and potatoes and cook soup over low heat, 5 to
Combine all ingredients, adding the cream last.
Heat to serving temperature.
Do not let the soup boil.
This is a marvelous, rich soup and the recipe fills 6 generous bowls or makes an appetizer for 12.
Fry bacon pieces until crisp.
Set bacon aside.
Melt butter into your soup pot on medium heat. Add celery, red pepper, onion, garlic, salt and pepper. Stir until soft. Add bacon and crab and spices. Add cheeses and stir until they are melted and mixed inches Add milk and simmer. Sprinkle parsley on top. Enjoy!