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!
br>Add water to onion soup mix according to directions.
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.
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.
Cook onion and chives in butter in a saucepan on top of stove until tender.
Add bouillon, milk and Tabasco.
Cook until steaming hot.
Stir in tomato soup and lemon juice; heat through, stirring constantly.
Stir in seafood and cream; heat, but do not boil.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
he little leaves into the soup.
With an immersion blender
In large soup pot, saute onion in butter
ater to help thicken the soup, but I don't find
thyme and oregano. Let the soup simmer on low heat for
Combine all ingredients, adding the cream last.
Heat to serving temperature.
Do not let the soup boil.
This is a marvelous, rich soup and the recipe fills 6 generous bowls or makes an appetizer for 12.
5 minutes.
For the Soup:
1. Wrap crab shells
Remove tops and seeds from peppers.
Steam shells for 5 minutes.
Combine remaining ingredients using only half of soup. Mix well.
Fill peppers with the mixture. Place in shallow baking pan.
Bake at 375 degrees for 30 minutes.
Remove from oven and pour remaining soup over peppers and sprinkle with cheese. Return to oven and bake for 15 minutes.
For the Tomato Bisque: In a large soup pot melt bacon fat, add
Saute onions.
Combine all ingredients, using seasonings to your taste and put in crock-pot or large pot and heat through. Serve with oyster crackers and tossed salad.
You may want to double the recipe.
Brown ground beef. Add onion and cook until tender.
Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
Bake at 325\u00b0F for 30 minutes.
In a 1 quart casserole dish blend together soup, water, cheese, and seasoning. Gently stir in cooked macaroni.
Bake in a 400 degree oven for 25 minutes or until hot. Stir mixture and garnish with green pepper rings if desired. Serve immediately.
he heat and ladle the soup into bowls. Sprinkle croutons over