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
immer for 20 minutes. Add potatoes, tomatoes (optional) and celery and
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
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Add the carrots, potatoes, bell peppers, chopped tomato, garlic
hours or until the potatoes are tender when tested with
Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
Add chicken breasts, cook until no longer pink, remove, let cool then shred.
Skim top of broth to get any foam off top.
Bring to a boil again, add noodles, bring to a med boil again then add veggies.
Cook 15-20 minutes or until noodles are tender.
Turn heat off add chicken breast and parsley, cover.
Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.
Wash potatoes and cut into 1 inch pieces, leaving the skin on.
Add the potatoes, soup mixes, and olive oil to a large bowl and toss to coat.
Spray a large baking sheet with cooking spray and arrange potatoes in a single layer.
Use two pans if you need to keep from crowding.
Top potatoes with any oil/soup mix left in the bowl. Season with black pepper and garlic to taste.
Bake at 425 for 35 to 45 minutes or until golden and crispy, flipping once halfway through cooking.
Serve with sour cream and chives.
Lightly grease a 9 x 13-inch pan.
Mix soup, sour cream and chives together.
Layer in pan the potatoes, soup mixture and cheese.
Repeat, ending with grated cheese on top.
Bake at 350\u00b0 for 1 hour.
In a large saucepan, saute onions in oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice.
Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through.
Serve and Enjoy!
In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
eturn to pot.
Add potatoes, carrots, onions, spices and tomato
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Preheat oven to 350\u00b0.
Brown ground beef with salt added. Drain beef and transfer to large bowl.
Add potatoes, soup, sour cream, cheese and chopped onion; mix well.
Spread in baking dish. Bake 30 minutes.
Top with French-fried onions.
Bake another 15 minutes.
Mix potatoes, soup, milk and 1/2 of the onions.
Pour into greased crock-pot.
Cook on low for 8 to 9 hours.
(Recipe can be cut in half with some cooking time.)
Pour remaining onions on top before serving.
Saute onions in oil until tender.
Stir in undiluted soup and cream cheese.
Stir until hot and creamy.
In 1-quart casserole, make layers of potatoes, soup mixture and Cheddar cheese, ending with Cheddar cheese.
Cover and bake at 400\u00b0 for 45 minutes. Serves 6 to 8.
Pour 2 quarts water in a large pot.
Peel potatoes and cut up in small pieces.
Cook until potatoes smash up easy with fork. Put salt, pepper and margarine and let boil up real good about 3 minutes.
Mix flour in cup with 1/3 cup water.
Add cream to flour.
Pour flour mix in with potatoes.
Stir very good.
Let boil; stir.
When comes to full boil set off stove.
am shank and rind from soup. Allow ham shank to cool