BEAN-BARLEY SOUP MIX: In a bowl combine about
This is a easy blender recipe, so get out that trusty
Evenly spread onion in the bottom of a slow cooker. Place chicken on top of onion, and sprinkle with dry leek soup mix. Mix the cream of mushroom soup and cream of chicken soup in a bowl, and pour into the slow cooker.
Cover, and cook 7 to 8 hours on Low.
Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250\u00b0F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
Rinse and soak pinto beans, kidney beans, black-eyed beans, split peas, lentils, pearl barley and uncooked rice overnight. Take 2 cups of bean soup mix.
Cook beans in 3 to 4 quarts of water with soup bone, onion, clove of garlic, can green chilies and tomatoes, salt and pepper.
Cook until beans are done, 2 to 4 hours.
Sprinkle with grated cheese and serve with hot buttered cornbread.
Place ingredients in a large bowl and toss,shake, and stir to mix well.
Place in a suitable mix container (or containers).
You can make individual servings by placing 1/2 cup Potato Soup Mix in seperate containers. Be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl.
To make soup (to put on a card):
Place 1/2 cup Potato Soup Mix into a mug or bowl.
Add 1 cup boiling water. Stir well.
Let stand 3 minutes until thickened.
Clean and wash the bean soup mix.
Place in a large pan. Cover with water to two-inches over the beans.
Soak overnight. Drain beans; add the 2-quarts water, ham hock, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until beans are tender.
Add remaining ingredients and simmer for an additional 50 minutes, stirring occasionally.
Remove the ham hock from the soup and remove the meat from the bone.
Chop meat and return to the soup.
In Dutch oven or large saucepan, heat oil and brown beef. Add tomatoes, onion soup mix and paprika. Simmer covered, stirring occasionally for 1 - 1 1/2 hours or until beef is tender. Stir in flour and salt blended with water. Bring to a boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Meanwhile, cook noodles according to package directions. To serve, arrange goulash on noodles. Makes about 6 servings.
Saute chicken, potatoes, and celery until potatoes become translucent.
Sprinkle soup mix and toss until everything is coated.
Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
Simmer over medium low heat until rice is tender.
Add cream or half and half and heat through.
Do not allow to boil.
easure by dipping cup into mix;level off.
Return unused
rockpot and dissolve the onion soup mix in it. Add remaining ingredients
Combine and mix well.
Divide into 2
saute ham until warm with cayenne pepper and about a table spoon of the soup mix.
add sour cream, milk, and the rest of the soup mix.
when bubbling (not boiling, burnt milk will be gross) add the noodles and remove from heat.
add salt, pepper, and parmigan cheese.
optional: if you really like onion some chopped green onion on top will add color for the presentation but remember there is already onion in the soup mix.
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
Oil a large saucepan then place over medium heat. Add harissa paste and finely chopped cilantro stems. Cook for 3 mins, or until fragrant. Add dried soup mix, tomato soup and 8 cups water. Bring to a boil then reduce heat and simmer, uncovered, for 30 mins, or until soup mix is tender. Remove from heat and stir in cilantro leaves. Season to taste and serve.
Mix all ingredients together and force through a fine mesh sieve.
with back of a large spoon.
Store covered and use within 4-5 months.
For use: Combine 2 tablespoons of mix with 1/4 cup vinegar, 2/3cups oil, 2 tablespoons water.
Shake mixture vigorously.
*Use 1 envelope of the cream of chicken soup mix or 2 square soda crackers well crushed- plus 1 1/2 teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer powder.
Preheat oven to 350\u00b0F.
Cook pasta according to package directions.
In large skillet add ground beef.
Add soup mix, garlic powder, and Italian seasoning to ground beef.
Mix well.
Cook until no longer pink.
Drain.
Add pasta.
Fold mushroom soup gently into meat mixture.
Pour into sprayed 8 x 8-inch square baking dish.
Sprinkle bread crumbs over top.
Drizzle with melted margarine.
Bake at 350\u00b0F for 20 minutes or until bread crumbs are browned.
eef and sausage over mixture; mix well. Shape into 3/4
esting juices to pan. Add soup mix, crumbled bouillon cubes and 8
Heat oil in a large saucepan over high heat. Add soup mix, garlic and bacon. Cook, stirring, for 5 mins, or until vegetables soften. Add lentils and stock. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until lentils are tender and soup has thickened. Season to taste.
Serve soup sprinkled with herbs.