day.).
2. FINISH SOUP Remove bones from slow cooker
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
ngredients, turn heat down to low so soup is barely simmering, cover
Cut up all the vegetables in chunk size pieces.
Place in a large pot with enough water to cover; boil 10 minutes.
Reduce heat and let simmer until vegetables are tender.
Season with salt and pepper and hot sauce as desired.
Tasty and filling, but very low in calories!
SOUP:.
Saute onion in oil
In a 4 to 6-quart pot, add the milk and flour (whisk, then turn heat on very low), chicken soup, turkey broth and water. In a nonstick skillet, brown the bacon well. Remove, crumble and add to milk mixture. In remaining oil, add the onions and garlic. Saute; drain and add to milk mixture the potatoes, celery, carrots, parsley flakes, salt, pepper and butter. Cover and heat on very low heat, stirring frequently, for 1 hour. Makes about 5 servings.
Add potatoes, cream of mushroom soup, onions, and water. Pour in
Boil potatoes until soft.
Drain.
Heat milk and butter in saucepan.
Measure cornstarch in separate dish and gradually add hot milk until cornstarch is \"soupy\".
Add to remaining hot milk through strainer to avoid lumps.
Add potatoes, salt and pepper and sour cream.
Cook \"low\" until soup is good consistency. Serves 4.
Combine all ingredients.
Bring soup to a boil.
Turn heat to low after soup boils and let simmer for 5 minutes.
Serve and enjoy.
Add bouillon cubes to water and simmer 20 minutes.
Add frozen broccoli and cook 30 minutes.
Add chicken soup and cheese.
Stir until melted.
Keep fire very low so soup will not scorch on bottom.
Dice vegetables.
Add onion soup, beef bouillons and seasoning. Cover with water; boil hard for 10 minutes.
Simmer until vegetables are tender.
Melt butter over medium-high heat in a medium saucepan.
Add asparagus, crab and onions.
Saute 2 to 3 minutes, or until soft.
Reduce heat to medium low, add soup, broth and water.
Bring to a boil, add soy sauce and white pepper to taste.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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br>Fill each dish with soup, about 1 1/2 cups
eeded; reduce heat to medium-low. Meanwhile, cut half the carrots
Remove stems from mushrooms; mince stems.
Saute stems in 2 tablespoons butter until brown.
Drain crabmeat and remove filament.
In a bowl, add crabmeat to mushroom stems.
Add bread crumbs, garlic, oregano, cheese, potassium (or salt) and pepper. Mix well; set aside.
Heat remaining butter in skillet; add mushroom caps and stir gently until tender.
Drain well. Stuff mushroom caps with crabmeat mixture.
Broil 1 to 2 minutes until bubbly.
oil.
Simmer over a low heat for about 15 minutes
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
ntil vegetables are tender. This soup can be eaten anytime you
br>Cover and simmer over low heat until tender, about 35