Melt butter in a soup pot over medium heat. Cook and stir celery, green onions, salt, and black pepper in melted butter until slightly tender, about 5 minutes.
Stir potatoes, chicken broth, and water with celery mixture. Bring to a boil over medium-high heat, cover, and lower heat to a simmer until vegetables are softened, about 30 minutes.
Stir cream of celery soup, cream of chicken soup, milk with the potatoes mixture. Season with salt and pepper. Cook until heated through, stirring occasionally, 5 to 10 minutes.
In blender, put milk, cheese and flour; cover and process at grind.
Add cooked broccoli and process again.
Add enough milk to fill the blender (1 cup).
Cook over low heat; stir until hot. Add 2 bouillon cubes, cream of celery and cream of mushroom soup. If soup is too thick, add more milk (slowly).
You can add more cheese if you want to.
Combine can soups with milk.
Add cheese and warm until cheese is melted.
Add cooked broccoli last.
Great for a large number of people.
Measure all dry ingredients and place in a Ziploc Bag.
Combine and place in a storage container.
To use combine 1/3 cup mix with 1 cup of water.
Add in any of the above optional ingredients.
Cook over low heat until thickened.
Heat chicken and celery soup with milk and water, DO NOT BOIL.
Add chicken, heat in soup, taste and add extra milk if needed.
Sprinkle with parsley and serve with croutons.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
side.
Melt butter in soup pot. Saute garlic and jalepenos
Combine all ingredients in an airtight container. Store in a cool dry place for up to a year.
To use: for one can condensed cream of chicken soup, heat 1 1/3 cups water and 6 tablespoons of mix in a microwave safe bowl. Heat on high for 3-5 minutes or until thick and bubbly whisking occasionally.
For mushroom soup, add 1/2 to 1 cup sauteed sliced mushrooms.
For celery soup, add 1 sauteed chopped celery rib or 1/4 teaspoons celery salt.
For 1/2 a can, divide measurements in half. This comes in handy when making half a recipe.
Add the garlic and saute for another 2 minutes, making sure
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Put the rest of the chicken into a large
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
Place broccoli in a saucepan with about 3 cups of water and bring it to a boil.
Boil broccoli for 10 minutes and set aside. In a large saucepan, melt margarine; saute onion until tender. Add garlic salt, pepper and cream of celery soup; cook until smooth.
Gradually on low heat, add milk until a smooth texture is reached.
Drain broccoli well and add to soup.
Add Velveeta cheese to taste, if desired.
Simmer on low for about 20 minutes. Adjust seasonings to taste.
Add onion, carrots, deer meat, pork, salt, sugar, and water to crock pot. Cook for 30 minutes.
Add cream of mushroom soup and cream of celery soup. Cook 3 1/2 to 4 hours.
n large bowl cream of chicken soup, cream of celery soup, cream of mushroom soup (or creamy onion soup), water and
uart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Cook ground meat in skillet until done.
Drain; set aside. Boil noodles until desired fluffyness; drain.
Set aside. Combine cream of mushroom soup, cream of celery soup, cream of onion soup (optional), sour cream and grated cheese in a large pot; heat to boiling.
Add drained ground meat and noodles; stir to keep from sticking.
Pour into large square baking pan.
Arrange bread pieces on top of mixture in baking pan; pour melted butter over top of bread. Bake until bread is toasted.
Let cool and serve. Yield: 10 to 12 servings.
Preheat oven to 350 degrees F (175 degrees C).
Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
Mix both Cream of Celery and Cream of Mushroom soups in a pot.
Add the crab meat, the claws and crab segments and slowly bring to a light boil.
Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
Serve and lightly sprinkle paprika on top of each serving.