I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
eftover cooked rice for this soup recipe. Add the cooked rice right
he breast meat in this soup recipe but I prefer to cook
In large kettle add all ingredients except parsley, bring to a boil, reduce to simmer.
Simmer for 30 minutes til carrots are done but not mushy.
add in parsley last 2 minutes.
pepper to taste.
Served with crusty italian bread Recipe # 175079.
Heat a large soup pot over medium-low heat;
ittle.
Then add the soup stock and stir to mix
ash, peel and slice the carrot thinly at an angle. You
In a large dutch oven or saucepan put potatoes, carrot and onions.
Sprinkle with salt.
Fill with enough water to cover and boil uncovered on medium high until most of the water is gone and potatoes are tender.
Add the can of chicken broth and mash with potato masher until thick but slightly chunky.
Stir in mushroom soup, and season to taste with spices.
Add any optional ingredients, and warm through.
Serve hot with salad and bread for a nice winter lunch.
If you'd like your soup even a bit thinner or
Peel off the cover of carrot and radish, next cut them
In a medium soup pan, heat butter or olive oil and saute onion until translucent.
Add carrot and peas and saute 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, puree the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
eat and cool soup for 10 minutes. Puree soup with an immersion
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.
celery and onion. Place in soup pot with the butter. Cook
hick back in soup w/rest of canned soup from refrigerator.
Put your onion, garlic, carrot and basil stalks into a
ogether with the sliced tops, carrot, 1 cup water and roughly
Place first 5 ingredients in a soup pot and saute for 5 minutes.
Add chicken, stir.
Combine hot water and base then add to your pot.
Cook (medium boil) for 15 minutes or until carrots are done enough for you.
Combine cold water and corn starch then add to your pot while stirring.
Your soup will thicken and be ready to serve.
*You can add more cornstarch mixture if you would like it thicker. I like mine somewhere between a soup and a stew consistency.*.