In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
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2. FINISH SOUP Remove bones from slow cooker
Microwaved or leftover baked potatoes work just great. Combine all the ingredients in blender or food processor and blend until smooth.
Reheat as required.
Great with cheese stirred in and bacon crumbled on top, too!
Perfect for busy, cold days when you need a quick perk-up.
Saute onion in oil.
Add meat and saute for a while.
Add water, salt and pepper; bring to boil.
Reduce heat.
Cook until the meat is done.
Add tomato soup, oats and cilantro.
Stir well. Let cook for 15 minutes.
It is done!
Some lemon juice with the soup makes it taste better.
Makes enough for 8 people.
Combine, heat and serve.
Quick and delicious.
Put margarine in saucepan.
Add celery, oysters and seasonings and cook until tender.
Add celery soup, milk and water.
Cook until soup boils up well.
Mix together in large soup pot and cook.
Bring hash browns, onion and chicken broth to a slow boil. Simmer until potatoes are tender.
Stir in cream of chicken soup and milk.
(I usually put in 1 cup of milk at first.
It just depends on how thick you like your soup.)
Salt and pepper to taste.
I also add a little garlic salt to give it flavor.\tLet mixture simmer for 10 to 15 minutes, stirring occasionally.
Top with grated cheese, chives and real bacon bits.
In a soup kettle or dutch oven, cook beef over medium heat until no longer pink; drain.
Add soup, water, spaghetti sauce and Italian seasoning; bring to a boil.
Reduce heat; simmer, uncovered for 15 minutes.
Add cheese, cook and stir until melted. Garnish with additional cheese if desired.
Cook potatoes, onions and carrot in minimum amount of water (just to cover).
Add bouillon cubes when vegetables are done. Add soup, stirring quickly until smooth.
Add milk and water (can use two cans of milk and eliminate the water).
Add seasonings. If you want a richer soup, add 1/4 cup butter and use evaporated milk.
If you want more soup, add more water and milk.
Combine frozen vegetables, soup mix, macaroni, water and juice in a large heavy pan; bring to a boil.
Cook ground beef in a nonstick skillet or in the microwave until meat is cooked, stirring to crumble; drain.
Stir meat into vegetable mixture. Reduce heat and simmer 20 minutes.
Stir occasionally to keep macaroni from sticking.
Yield: about 2 quarts.
Makes about 8 (1 cup) servings.
for wonton soup broth :
Simmer broth, ginger &
Brown hamburger.
Add rest of ingredients using enough water to make soup consistency desired.
May be made in kettle on top of the stove or is a wonderful slow cooker recipe.
Serves 8 to 10.
Combine vegetables, onion soup and V-8 juice in a large pot. Bring to a boil.
Cook ground beef until meat is brown, stirring to crumble.
Drain.
Stir meat into soup mix.
Reduce heat and simmer 20 to 30 minutes.
Freezes well.
Cook broccoli for 5 minutes.
Add soup, milk, butter, salt and pepper to taste.
Combine vegetables, soup mix and juice in a Dutch oven; bring to boil.
Cook ground beef in a skillet until beef is browned; crumble, then drain off fat.
Stir meat into vegetables; reduce heat and simmer 20 minutes.
Cook broccoli in salted water according to package directions. Drain well; mash with back of spoon.
Stir in oleo and shredded cheese.
Add soup and milk.
Blend well, heating on medium-high until warm through.
Combine cooked spinach and condensed cream of chicken soup. If the spinach has already been creamed, use instead the chicken broth.
You may thin the soup with spinach water, stock or milk. Season to taste.
Heat and serve.
Heat frozen vegetables in canned onion soup until vegetables are tender.
Serve with toasted croutons and grated Parmesan cheese.
Bring soup to a boil; add remaining ingredients along with crab meat.
Delicious.
Serves 4.