In a 2-quart saucepan, melt butter over low heat.
Stir in onion and cook about 2 minutes until soft.
Stir in potatoes and cook about 2 minutes, but do not brown.
Add water and bring to a boil.
Cover pan and simmer 15 minutes or until potatoes are tender.
Mash potatoes, leaving some small pieces.
Add chicken bouillon, milk and dill and bring to a boil.
Stir flour into sour cream and blend into soup with spoon or wire whisk.
Remove soup from heat and let stand 5 minutes before serving.
Makes 6 cups.
In a large crockpot, combine first ten ingredients.
Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the \"chunks\" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
Peel potatoes; cook with onions in boiling water until they begin to fall apart.
Strain.
Add scallions, dill, butter, heavy cream and cook 10 minutes.
Stir in 1 cup sour cream and let it heat through for 2 minutes.
Garnish each bowl with pepper, dill, parsley and 1 teaspoon sour cream.
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>3. Add in the potato cubes and stir fry on
ore, the consistency of the soup will be thin and watery
In large pot, melt butter and saute onions till soft.
Add chopped potatoes, chicken broth, thyme, dill, paprika, salt and pepper into pan.
Simmer for 15 minutes, or until potatoes are soft.
Take the pot off heat and mash potato; put pot back on heat.
Dissolve flour and water together; add to mashed potato.
Add the milk and cheese soup. Whisk in until it thickens.
Add cheddar cheese and heat through.
dapted her grandmother's chicken soup recipe for cooking by microwave.
tir in broth, potatoes and dill.
Heat to boiling; reduce
Bake the potato and sweet potato 1 hour until soft.
Steam the carrots over boiling water until very tender (8 to 10 minutes).
urn brown. Stir in broth, dill, salt, pepper and bay leaves
Combine mushroom soup, sour cream, water and dill weed in a small bowl.
Blend well.
Alternate layers of potatoes and soup mixture in a lightly greased 2-quart casserole.
Cover and bake at 375\u00b0 for 45 minutes.
Sprinkle pork chops with salt and pepper. Brown on both sides in skillet.
Place pork chops on top of potato and soup mixture.
Cover and bake an additional 30 minutes.
In a large soup pot over medium heat cook
br>Add cabbage, water, broth, dill and pepper, and bring the
Melt Butter in a large pot over medium heat, add onion & saute until soft.
Reduce heat and stir in flour. Do not brown.
In a separate pot, combine water and pickle juice.
Bring pickle juice mixture to a boil, then whisk into the main pot at once.
Increase heat and bring to a boil, stirring constantly, until soup thickens.
Season with chicken base, salt, and pepper.
Add pickles and dill, stir in cream for desired texture.
In large soup pot, saute onions and garlic in butter until onions are translucent.
Add potatoes and carrots; saute for 5 to 10 minutes longer.
Add stock and dill.
Simmer until all vegetables are tender.
Puree the vegetables with the cream cheese and milk in blender or food processor.
Return the soup to soup pot.
Season with salt and pepper.
Stir in Cheddar cheese and reheat gently.
Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.
nd stir, then add the dill and the chopped bacon. Mix
add water, chicken broth, chicken soup base, black pepper, carrots, potatoes