day.).
2. FINISH SOUP Remove bones from slow cooker
s the key to a good soup base.
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Boil first 5 ingredients for 20 minutes.
Add California Blend vegetables.
Boil 10 minutes.
Add soup and cheese.
Soup is done when cheese has melted.
Steam or cook vegetables in a small amount of water until tender.
Drain.
Combine soup base and milk (enough for a good soup base consistency).
Add vegetables, salt and pepper.
Heat (not too long).
Put in bowls and top with Colby.
Brown hamburger with onion.
Add salt and pepper.
Then add water, parsley and soup mix.
Simmer for 10 minutes or so.
Mix all in one large soup pot. Let simmer at least 1 hour. Serve with hot bread.
Brown beef and drain.
Add onion, vegetables and soup.
Simmer for a few minutes until flavors mix.
Serve with a salad or fruit and hot cornbread for a complete meal.
In a large kettle, combine potatoes, water, salt and margarine.
When it starts to boil, stir in dry soup.
Simmer over low heat approximately 20 minutes.
Can add tomatoes.
In a large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes.
Do not drain.
In mixing bowl, gradually stir in half and half or evaporated milk into potato soup.
Blend water, cornstarch and pepper.
Stir in ham.
Simmer on low 10 minutes.
Just before serving, stir in cheese.
Mix all together. Very good soup on a cold winter day.
ntil the stock has developed good flavor.
Strain the vegetables
and like barley, makes a good soup ingredient.
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Puree the soup if you are on 1st
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.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
aper.
To make the soup, heat butter and oil in
he lemon juice. Reheat the soup and season to taste. Ladle
Saute onion and leeks in olive oil until soft.
Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
Add stock, soy sauce and molasses.
Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.
add water, chicken broth, chicken soup base, black pepper, carrots, potatoes
dd diced chicken tenderloins, return soup to a boil, and reduce