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.
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!
For the fish stock, place all
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
he oil in a large soup pot, then saute the onions
and saute, while stirring occasionally, for 3-4 minutes or until
Blend both cans of soup in medium or large pot,
Add all ingredients and dilute with milk to desired consistency.
I like to use an imitation seafood mix (crab and lobster chunks, fresh shrimp, clams).
Heat over a medium heat until hot.
Put into warmed crock-pot and serve from the crock-pot for gatherings.
Heat soups and milk.
Add cream cheese and sherry.
Add seafood and enjoy.
Combine all soups; bring to a boil.
Add cream, shrimp and sherry.
Serves 4 to 6.
Can also use crabmeat or imitation crabmeat with the shrimp to make Seafood Bisque.
Stir in flour and cook for 1 minute, stirring constantly.
Saute seafood and onion in butter for 5 minutes.
Add remaining ingredients gradually, stirring until thoroughly blended.
Heat to boiling.
Serve at once with croutons or crackers.
NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --.
Melt butter in large pot over medium heat.
add all vegetables except potatoes and cook until onions are clear.
mix in flour.
slowly stir in dairy products until smooth.
add remaining ingredients and stir well.
keep on medium heat until soup starts to bubble.
reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.
Melt butter in large saucepan.
Add your choice of seafood and cook until done.
Add soups, heavy cream and half-and-half; stir until smooth.
Heat through. Season with hot pepper sauce and sherry.
Saute mushrooms and onions.
Add enough flour to make a roux. Slowly add chicken broth then half and half, stirring constantly. Add seafood (I suggest precooking seafood in case milk doesn't get hot enough to cook completely; I precook in the microwave).
Cook very slowly, do not boil.
Since the seafood is precooked it is only necessary to simmer to get the bisque good and hot.
Saute onion and celery in butter.
Add to onion mixture two or more fresh seafoods (shrimp, crab, scallops or lobster).
Mix soup, milk and seasonings together; add to seafood.
Heat, but do not boil.