Place Tater Tots in a 9 x 12-inch dish or pan.
Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup.
Mix soups with spoon gently (do not disturb potatoes).
Bake in a 350\u00b0
oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened.
Serve hot.
Stir, slightly, when removed from the oven and ready to serve.
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
br>Stir in the pureed mushroom mixture, and season to taste
Roll out chicken breasts until thin.
Cut lengthwise into 4 strips.
Roll up strips starting with small end and wrap with bacon and secure with toothpick.
Mix sour cream and mushroom soup.
In a greased casserole, lay at least 1 piece of dried beef for each chicken/bacon roll.
Place roll on beef and pour cream/soup mixture over top.
Bake at 325\u00b0 for 1 1/2 hours.
Usually serves 6.
br>Add water to onion soup mix according to directions.
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
.
Discard bay leaves from soup and add more dillweed, salt
dd the bay leaf, the mushroom soaking water, and the stock
inute.
Add bay leaf, mushroom liquid, and 3 cups additional
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
In screw-top jar, combine tomato bisque soup, vinegar, oil, sugar, mustard and Worcestershire sauce.
Cover jar and shake well. In a large salad bowl, layer 1/2 lettuce, 1/2 chunk-style ham, 1/2 shredded Mozzarella, 1/2 sliced mushrooms and 1/2 of the croutons. Repeat layers using the remaining 1/2 of ingredients.
Drizzle some soup mixture atop salad and toss.
Put remaining soup mixture in serving bowl and put on table.
Makes 6 servings.
irtight container.
For the bisque:
Melt 1/4 cup
In a medium saucepan, bring broth to a boil & add the tortellini.
Reduce heat and simmer, uncovered, for 5 minutes.
In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread.
When smooth, return to the saucepan along with tomato soup; heat through.
Sprinkle with chives before serving.
b>soup into serving bowls and garnish with scallions before serving.
MUSHROOM
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
remove stems from mushrooms.
slice caps and set aside.
chop stems.
melt butter in heavy large soup pot over medium heat.
do not let butter brown.
add onion, leek, carrrots, celery, and garlic.
saute until tender, about 8 minutes, stirring constantly.
add mushrooms, cook 2 minutes.
add chicken stock, barley, potato, and bay leaves.
bring to boil over high heat, reduce to low heat, cover and simmer about 35 minutes.
season to taste with salt and pepper.
remove bay leaves and discard.
Remove visible fat from beef and cut into small pieces.
Brown meat (in 1 tsp olive oil if desired).
Add onions and mushrooms and saute for 10 minutes.
Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for at least 2 hours.
You can add some water if soup gets too thick.
Pour into bowls and serve.