day.).
2. FINISH SOUP Remove bones from slow cooker
Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.
Clean and cut your fresh vegetables into small bite size pieces.
Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.
Place broth into your favorite soup pot. Heat broth on medium.<
tomatoes (break up before adding), soup mix, carrots, celery and tops
Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
Peel and dice potatoes and onion.
Put potatoes, onion and salt in pan and cover with water.
Cook until potatoes are tender, adding a little water if necessary.
Empty can of soup into pan and add milk gradually (may not need all of it at this point). Stir ingredients together and continue cooking over low heat, stirring occasionally, until mixture is heated thoroughly.
If soup appears too thick, add a small amount of milk until desired consistency is reached.
Saute onions. Mix and dilute soup with water. Mix all. Simmer until potatoes are cooked. Season with salt and pepper.
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.
In a saucepan, saute onion in butter until tender.
Stir in seasoned tomatoes (with juice), soup, and milk.
With a wand blender, whirl soup until desired consistency.
Bring almost to a boil.
Reduce heat; cover and simmer for 10 to 15 minutes.
tick blender to blitz the soup until smooth. Add sliced mushrooms
nd add your Campbell's soup. Continue cutting veggies and adding
Melt butter in a soup pot until tender.
Add minced garlic, cook for 30 seconds on medium heat.
Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
Stir carefully, add crab meat, making sure not to break up crab chunks.
Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
Place roast in a slow cooker, cut in half if necessary.
In a bowl, combine the soup, mix, and water. Pour over roast.
Cover and cook on low 8-9 hours until meat is tender.
br>Add red wine, soup, 1/2 soup can of water, parsley
njoy.
Like most chili recipes, this one tastes better the
Preheat oven to 400 degrees.
Arrange 4 10 ounce oven safe salad bowls on a baking sheet.
Place 1/4 cup onions in each bowl.
Pour 1/4 broth over the onions.
Add 1 tablespoon sherry to each bowl.
Place 1 slice bread in each bowl.
Top with slice of cheese.
Bake 12-15 minutes until cheese is melted and soup is bubbling.
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.
Preahat oven to 350 degrees.
Lightly grease a baking pan that will hold the fish in a single layer.
Place salmon in the pan, and sprinkle with salt and pepper.
In a bowl, blend soup, milk, mustard, and butter; pour over fillets and then sprinkle with bread crumbs.
Bake for 35 minutes, or until the fish flakes.