ntil well browned, 8 to 10 minutes. Meanwhile, set slow cooker
Melt butter and olive oil in a large pot.
Saute leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
Bring to a boil lower heat to a simmer and cook for 20 more minutes.
If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
For vegetarian use only the vegetable base.
owl. Add condensed soup to bowl. Refill soup can with water and
br>Place oven rack in top 1/3 of oven and
Cook 1 1/2 hours.
Makes 14 cups or 10 large servings.
Preheat oven to Broil.
Heat canned soup in microwave in microwave/oven-ready bowl, following directions on can.
When soup is piping hot, add mushroom slice on top of soup, then place one to two slices of cheese on top of mushroom slice.
Place bowl on cookie sheet.
Place under broiler for a few minutes, until cheese is browned and slightly bubbling.
Remove very carefully from oven, and serve.
stirring until melted.
Pour soup into ovenproof casserole or individual
br>Put the blended soup into a 10 quart stock pot over
ill fall apart in the soup).
You should make around
75 DEGREES F.
OPEN SOUP CAN, POUR INTO AN OVEN
s what really makes this soup.
To same pot, add
-inch thick.
When soup is done, stir in Parmesan
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Remove scum from top of soup and discard.
Place tomatoes, taro, jalapenos green beans, and radishes in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
Wipe 1/2 teaspoon margarine onto a paper towel and spread over inside of a casserole dish (throw towel away).
Pour can of soup into the casserole.
In a small bowl, mix 1 cup Bisquick and 1/3 cup milk.
Pour over top of soup in the casserole dish.
Bake uncovered in oven at 350\u00b0 for 10 to 15 minutes or until golden on top.
Simmer potatoes in 1 cup water for 10 minutes or until tender; drain.
Mix bacon, onions, soup and sour cream in 3-quart boiler. Add potatoes.
Mix well and heat over medium-low heat.
When ready to serve, crumble some of the bacon on top of soup.
In large Dutch oven, saute onions, jalapeno pepper and garlic in oil.
Add tomatoes, green chili tomatoes, tomato soup, beef bouillon, chicken broth and water.
Stir in red chilies and cilantro.
Bring to a boil.
Reduce heat; simmer about 1 hour. Serve in bowls with tortillas and cheese at side for everyone to use desired amounts on top of soup.
arcass pieces into a large soup pot and cover with cold
Spike the onion with the bay leaf and cloves.
Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
Add apple wine and simmer.
Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
Remove onion and season to taste with salt and pepper.
Add apple slices and cook for a few minutes more.
Transfer to deep plates / soup bowls.
Roll sliced beef into garnish for top of soup and serve immediately.
Cover with water (just to top of potatoes). Bring to a
see description).
While the soup is cooking, preheat the oven