day.).
2. FINISH SOUP Remove bones from slow cooker
Make tomato soup as directed on can.
Chop pepperoni into quarters and add to soup.
Simmer.
Top soup with 1 tablespoon Mozzarella and 1 tablespoon croutons per serving, when ready to serve.
Place all ingredients in crock pot and cook on low for 2-4 hours.
We top soup with shredded cheese and croutons before serving but that is optional.
nto cubes.
When browned, top soup. Add chives if desired.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
ach dish with soup, about 1 1/2 cups. Top each bowl
br>Place spatchcocked chicken on top. Add water, but do not
Place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Season chicken with salt and pepper. Put one slice of swiss cheese on each breast.
In a separate bowl, combine both cans of soup and milk. Pour soup mixture evenly over chicken breasts. Sprinkle stuffing over entire top of dish. Drizzle melted butter on top of stuffing. Cook on low for 6-8 hours or on high for 4 hours.
njoy.
Like most chili recipes, this one tastes better the
esired for the quantity of soup you need.
Add boullion
Preheat oven to 350.
Poach chicken until cooked thru, take out of water and cool.
In a 13 X 9 in casserole, mix the soup and sour cream.
Drain veggies and mix into soup mixture.
Cube chicken and add to veggies.
Cook stuffing according to the box.
Put the stuffing on top of the mixture.
Put in preheated oven for 20-25 minutes until it is hot thru out.
dvance or used for other recipes calling for vegetable broth or
Begin by making the soup. Rinse the lentils under running
f the way to the top of the pot. Add salt
owl. Add condensed soup to bowl. Refill soup can with water and
In a medium soup pot, saute the onions and
ans of cream of chicken soup to pot and mix well
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
n order listed above.
Top with season bag, gently flatten