large saucepan, heat butter and oil together over high heat
mbine flour, yeast, sugar and salt in a medium bowl
Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
Saute onion with butter until golden brown.
Add cream of chicken and potato soup with milk, basil, thyme, salt, pepper, fried bacon and rice.
Heat on medium heat until milk starts to form little bubbles around the pan and milk has risen about 1/4 inch.
Pour into bowls and sprinkle cheese on it and parsley. Serves 4 to 6 people.
Mix soup with corn using the corn's liquid to dilute soup. Add green onion and pepper to taste; heat.
Serve topped with bacon bits.
Saut butter and onions until tender. Add cream of potato soup and creamed corn; mix well. Cook for about 5 to 10 minutes over medium heat. Add crawfish, half and half and all spices, stirring until well blended. Cook 20 to 30 minutes over medium to low heat, stirring occasionally to prevent sticking.
Melt butter in Dutch oven over low heat. Add flour, stirring until smoothy. Cook 1 minute, stirring constantly.
Add onion and garlic.
Cook 1 minute.
Gradually add the chicken broth, stirring constantly. Add potatoes and salt.
Bring to a boil and simmer for 15 minutes. Add milk and heat.
Melt margarine in Dutch oven over low heat; add flour, stirring until smooth.
Cook for 1 minute, stirring constantly.
Add chopped onion and garlic.
Cook 1 minute until onion is tender.
Gradually add broth, stirring constantly.
Add potatoes and next 3 ingredients.
Bring to a boil, cover, reduce heat and simmer 15 minutes or until potatoes are tender.
Stir occasionally.
Stir in milk and heat thoroughly.
Garnish, if desired.
Melt butter in Dutch oven over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add onion and garlic; cook until onion is tender.
Gradually add broth, stirring constantly.
Add potatoes and next three ingredients.
Bring to a boil and cover, reduce heat, and simmer 15 minutes, stirring occasionally, until potatoes are tender.
Stir in milk and heat thoroughly.
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add onion and garlic.
Cook 1 minute or until onion is tender.
Gradually add broth, stirring constantly.
Add potatoes and next 3 ingredients. Bring to a boil; cover.
Reduce heat and simmer 15 minutes, stirring occasionally, or until potatoes are tender.
Stir in nondairy creamer and heat thoroughly.
Garnish, if desired. Yields 7 cups.
Melt butter in pan over low heat.
Add flour; stir until smooth.
Cook 1 minute; stir constantly.
Add onion and garlic. Cook 1 minute or until onion is tender.
Gradually add broth, stirring constantly.
Add potatoes and next 3 ingredients.
Bring to a boil; cover and reduce heat.
Simmer for 15 minutes, stirring constantly, or until done.
Saute pepper and celery in butter until completely softened. While stirring add the flour until dissolved. Add the chicken broth, corn, and crab cooking and stirring for five minutes. Add the milk , cream and potato soup stirring and blending until thoroughly heated throughout.
Cook onions, ham and potatoes for about 35 minutes.
Mix corn meal with enough water to wet.
Take a portion of the corn meal, about the size of a tennis ball, flatten in both hands and drop into onion and potato stew.
Cook another 15 minutes.
medium heat. Cook the onion and garlic, stirring, for about
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
In soup pot cook bacon til crispy, remove and set aside.
Add chopped onion and potato to bacon fat, salt and pepper, and cook through.
Stir in flour and cook 1-2 more minutes.
Adjust heat to a low medium.
Add half and half and milk all at once, stirring occassionally until hot.
Add shredded cheese and stir until melted (I go one handful at a time cuz I've had weird things happen otherwise).
Crumble bacon into bits and add back to soup.
Garnish with green onions, cheese, and bacon.
ipton Onion and Mushroom soup mix, so if you can only find Onion soup mix
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Heat oil in a large saucepan on high heat. Add bacon, onion and garlic and saute until onion is tender and bacon is browned.
Add potatoes and cook, stirring, for 2 mins. Stir in spinach and stock. Bring to a boil. Reduce heat to low and simmer for 20-25 mins, until potatoes are tender and liquid has thickened.
Puree soup using an immersion blender or in a blender. Season to taste. Serve topped with cream and bacon or prosciutto.
Heat the oil in a large saucepan on medium-high heat. Add the onion and saute for 3 mins. Add the garlic and chorizo and saute for about 2 mins. Add the potatoes and stock. Bring to a boil. Reduce heat to low and simmer for 15-20 mins.
Remove some of the potatoes and mash with a potato masher. Return to the soup. Stir in the kale and simmer for 10-12 mins. Add the sugar and vinegar and season to taste.