ollowing instructions:
TO PREPARE SOUP: Remove pasta from top of
day.).
2. FINISH SOUP Remove bones from slow cooker
olls and butter.
Makes good leftovers (soup is great on day
Combine all ingredients in a very large pot.
Stir and add enough water (2 to 3 cans) to make a good thick soup.
Serves many.
Beat butter with eggs until well blended.
Add flour and salt and stir until thoroughly combined.
Drop by tablespoonfuls into just simmering soup.
Cover and simmer 20 minutes.
Combine all ingredients with enough water to make a good thick soup.
Let simmer as long as you like.
Peel and cut up potatoes into small pieces.
Peel and cut up 1/2 onion (or more, if desired).
Place 2 cans of soup and 2 soup cans of water in sauce pan over low-medium heat.
Add veggies and butter, season to taste.
Put lid on pan and cook until potatoes are tender (30 to 40 minutes).
Stir to prevent sticking.
emove carcass from pot. Divide soup into smaller, shallower containers for
Saute together the butter, carrots and chives, then add chicken broth and cans of potato soup.
This all needs to simmer for awhile, then add Velveeta (cubed or grated), sour cream and water.
Stir and simmer until cheese is melted and flavors are well blended.
Extra potatoes, broccoli or noodles may also be added now.
This makes a very good Cheese Soup.
In a bowl, blend soup and sour cream until smooth.
Stir in remaining ingredients.
Chill 3 hours.
Serve in chilled bowls. Serves 3 or 4.
A good summer soup.
In a saucepan over medium heat, in hot butter, cook onions, mushrooms and thyme until mushrooms are tender, stirring occasionally.
Stir in soup, cream and milk.
Heat through, stirring occasionally.
Ladle into bowls; serve with crackers.
epper and blend using a food processor or immersion blender.
he bottom of a large soup pot, heat the oil over
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.
nto a blender or food processor, puree the soup in batches until
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
ntil the stock has developed good flavor.
Strain the vegetables
his point.
Puree the soup if you are on 1st
vernight. Give the mixture a good stir once it has thickened
Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
Season to taste.
While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
Sprinkle some on top of each bowl of soup along with some croutons, if desired.