elted. Then add the chopped garlic and onion together with the
ncluded the recipe for La Madeleine's popular tomato basil soup. I continue
arge airtight plastic container).
Soup Directions:
Sort and wash
Dip chicken in flour, shaking off excess. In 12-inch nonstick skillet, melt Spread over medium-high heat and brown chicken 4 minutes, turning once.
Stir in Lipton(R) Recipe Secrets(R) Savory Herb with Garlic Soup Mix blended with water and lemon juice.
Reduce heat to low and simmer covered 5 minutes or until sauce is slightly thickened and chicken is thoroughly cooked. Serve, if desired, with hot cooked rice.
Heat olive oil over high heat in a large soup pot.
Add the onion, celery, and carrots; saute until the onions turn clear.
Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
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.
Puree the quartered tomato with the garlic in a blender of food
Heat oil in a wok or 2-quart saucepan.
Combine all ingredients in a bowl. Roll 24 balls, 1\" in diameter.
Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
Drain in colander.
Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
Serve with cooked spaghetti.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
In a large nonstick saucepan, heat the olive oil and butter over moderately high heat. Add onions and garlic. Lower the heat to moderately low and cook for 25 minutes or until the onions are very soft and goden, stirring often.
Stir in tomatoes, broth, tomato sauce, thyme, bay leaf, sugar, salt, and pepper. Bring to a boil. Lower the heat and sinner, covered, for 15 minutes. Discard the bay leaf. Stir in the minced parsley.
Combine garlic and onion in a bowl. Heat oil in a large pot. Add garlic and onion; saute until soft. Do not brown. Add chopped tomatoes and stir in well. After a few minutes, stir in stock and pepper. Simmer for 15 minutes. Add salt, if desired. Serve with croutons.
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.
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
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!
stirring occasionally.
Add the garlic and saute for 5 minutes
ham bone broth, garlic soup mix, Cajun seasoning, and garlic powder together in
ven, bring savory herb with garlic soup mix blended with reserved 1
n, then add onion and garlic.
Add the chicken or
chopped tomato, garlic, stir a little.
Then add the soup stock and
oderate heat. Saute onion and garlic for 2-3 mins or