rm until all of the milk has been added. Continue
Melt margarine in a pot, add flour and mix well with a whisk.
Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil.
Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily!
Add salt, sugar and white pepper, mix.
Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.
In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.
Crumble the slice of meatloaf into a skillet with the drippings. Add flour and tomato sauce and mix well. Add milk and continue to stir over medium heat. When mixture starts to bubble, turn to low heat and simmer for a few minutes. If it is too thick, add a little more milk. I'm guessing it should take about 10 minutes to put it together and cook it. Add salt and pepper if desired.
cups milk until smooth.
Gradually stir into soup until blended
br>Remove ham hocks from soup. When cool enough to handle
day.).
2. FINISH SOUP Remove bones from slow cooker
In blender, thoroughly blend all ingredients.
Store in the refrigerator in a covered container for up to 1 week.
Use instead of canned sweetened condensed milk in cooked recipes.
Will take the place of Eagle Brand milk.
Combine all ingredients in microwave-safe bowl and give a quick whisk. Microwave on high for 3 minutes, stir; microwave a further 2 minutes, stir; microwave a further 2 minutes, for a total of 7 minutes.
Note: A slightly less-fattening variation of this recipe can be made using 1 cup milk and 1 cup water (instead of the 2 cups milk).
until tender.
Puree the soup with an immersion blender, if
inutes.
Prepare milk (if using powdered milk).
Scald milk by placing
oft, about 30 minutes. Remove soup from heat and let cool
Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt.
For equivalent of 1 can cream of chicken soup combine and heat 1/3 cup dry mix and 1 1/4 cups water.
For equivalent of 1 can cream of mushroom soup combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt.
For equivalent of 1 can cream of celery soup combine and heat 1/3 cup dry mix, 1- 1/4 cups water and 1/8 cup celery flakes.
n hot pot and puree soup, adding Milk until smooth. Return to
Add rich milk to soup. Brown lobster meat in butter.
Add to soup mixture and warm slowly.
Add sherry just before taking off stove.
Saute onion in butter until clear.
Add flour and mix with onion.
Add potatoes in water (add salt).
Cook for 30 minutes or until potatoes are done.
Dilute bouillon cubes in small amount of soup.
Add this and milk to soup.
Stir frequently.
After soup heats again, add parsley and half of sour cream.
Salt and pepper to taste.
Serve soup with a side dish of sour cream to add if you wish.
In a 3-quart saucepan, combine first 9 ingredients.
Bring to boiling, reduce heat, cover and simmer until vegetables are tender, about 15 to 20 minutes.
Add 3 1/2 cups milk; heat soup just until milk is hot.
Blend flour with the 1/2 cup of milk. Stir into soup.
Cook, stirring constantly until thick and bubbly. Add butter or oleo.
Very good.
Cook vegetables in fat until tender.
Do not brown.
Add flour and blend well.
Add hot chicken stock and seasonings.
Cook 30 minutes.
Add cheese and milk.
Cook just long enough to heat to serving temperature.
If soup is too thick, add milk.
Soup can be stored in gallon milk jug and servings heated as needed.
Cook broccoli until tender, then drain.
Add chicken soup and milk.
Stir.
Add Velveeta to taste.
Stir until warm.
Spray slow cooker with vegetable spray, than add potatoes, broccoli, and ham.
In a large saucepan, combine soups, and milk.
Heat just enough to mix until smooth.
add to slow cooker , stir well.
Cover and cook on low for 7-9 hours.
When serving add a dash of paprika , if desired.