Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
br>Add olive oil to soup pot.
Chop onion, carrots
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
SOUP.
Whisk condensed soup with milk over med high
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
Preheat oven to 425\u00b0.
Onto lightly oiled pizza pan, press dough to form crust.
In a small bowl, blend soup mix, oil, basil, garlic and pepper.
Spread evenly on dough. Top with remaining ingredients. Bake 20 minutes until crust is golden brown. Cut into wedges.
up pearl barley to the soup, which will be done in
large bowl, combine beef, soup mix, egg, bread crumbs and
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
In a large skillet, heat corn oil over medium-high heat.
Add shrimp and garlic; saute 5 minutes or until shrimp turn pink. Remove.
Add water, wine, soup mix, oregano and dried red pepper to skillet.
Stirring constantly, bring to a boil.
Reduce heat to low; simmer 5 minutes.
Return shrimp to skillet; simmer 2 minutes. Spoon over pasta; toss to coat.
Serves 4.
In medium bowl, combine beef soup mix, egg, bread crumbs and milk.
In foil lined baking pan, shape beef mixture into an 8 x 5-inch loaf.
Bake in
a 350\u00b0 oven 1 hour.
Let stand 10 minutes before slicing.
If desired, serve with tomato sauce.
With mixer, blend soup mix, butter, brandy and ginger.
Turn onto wax paper and shape into an 8 x 2-inch log.
Wrap in plastic wrap on wax paper; chill until firm.
ream for an Asian style soup.
Heat oven to 400\u00b0 F. Place all veggies on a large baking tray.
Drizzle olive oil over all. Sprinkle spices over all. Toss the veggies to thoroughly coat with oil and seasonings.
Bake for 30 minutes, or until veggies are fork tender - this can be done early in the day.
Place the roasted veggies in a large stock pot. I pop the garlic cloves out of their papery skins at this point. Cover with veggie broth. Using an immersion blender puree the vegetables. Add broth until your soup is the desired consistency. Heat through and serve.
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.