Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.
Fry bacon crisp and crumble.
Saute onions in bacon fat.
Add bacon and onions to soup mixture.
For the fish stock, place all
Saute onion in butter.
Add all other ingredients and mix. Cook in crock-pot on high for 6 hours.
Dice potatoes and slice the onions.
Cook the potatoes and onions in a small amount of water until tender and then rub through a sieve.
Add the mushroom soup, butter, milk, salt and pepper to taste, nutmeg and mustard.
Heat gently.
For color, a few green peas, sliced carrot or chopped pepper may be added.
Serve hot or icy cold.
Serves 6 to 8.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
Place potatoes, carrots, celery and onion in a large kettle; cover with water.
Add salt and pepper.
Cook until tender. Meanwhile, in a mixing bowl; combine cream cheese, butter and soup.
Stir well.
Add milk and bacon.
Add to vegetables and heat through.
For a thicker soup, drain vegetables before adding cream cheese mixture.
Place potatoes, carrots, celery and onion in a large kettle. Cover with water.
Cook until tender.
Meanwhile, in a mixing bowl, combine cream cheese, oleo and soup; stir well.
Add milk, salt, pepper and bacon.
Add to vegetables and heat thoroughly. For a thicker soup, drain vegetables before adding cream cheese mixture.
he oil in a large soup pot, then saute the onions
Saute bacon in a big soup pot over medium heat until
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
and saute, while stirring occasionally, for 3-4 minutes or until
onion, celery, pepper and sweet potato for 3 minutes.
Add thyme
pk. of french onion soup mix (this will really determine
Peel potato and cut into 1/2-inch cubes.
Combine soup/recipe mix, potato and corn (drained).
Bring to a boil over medium-high heat.
Reduce heat, partially cover and simmer 10 minutes.
Stir in half and half or milk plus 1 tablespoon butter or margarine. Heat through.
Do not boil!
Serves 4 to 6.
-quart Dutch oven combine potato, sweet pepper, garlic, and black
Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
o the boil.
For a tomato-based soup, add a can