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.
arge airtight plastic container).
Soup Directions:
Sort and wash
and celery and simmer until vegetables and meat is fork tender
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
tablespoons oil in a soup pot and toast the millet
ith tempura vegetables with dipping sauce recipe below.
Vegetables.
You can
Lightly brown beef in soup pot.
Drain off excess fat.
Stir in tomatoes, tomato sauce, water, frozen vegetables, soup mix and sugar.
Bring to a boil.
Reduce heat and simmer for 20 minutes. Serve.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
ou may also blanch your vegetables in the boiling water for
Melt margarine in large saucepan.
Add onion and green pepper. Saute for 5 minutes.
Add hamburger; cook, stirring, until lightly browned.
Add mixed vegetables, soup and 3 cans of water. Add any diced, leftover vegetables desired.
Stir in pasta. Season with salt, pepper, sugar and Worcestershire sauce.
Simmer until vegetables are tender and soup is thick.
Yields 4 to 6 servings.
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
In a large soup pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Season with salt, pepper and garlic powder to taste. Drain off excess fat.
Add the tomatoes, tomato sauce, beef broth, worchestershire sauce, potato, frozen vegetables, soup mix and sugar.
Bring soup to a boil. Reduce heat, cover and simmer for 20 minutes or until potato and vegetables are cooked.
Combine all ingredients in a large skillet. Bring broth to a boil over high heat.
Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
Remove vegetables to a serving bowl with a slotted spoon.
Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
Pour broth over vegetables before serving.
VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.
Make the Farfel Recipe first.
In a bowl,
Cook the onion in the butter until slightly wilted.
Add the vegetables, soup stock and water.
Cook until vegetables are tender.
Add the tomato juice.
Blend the flour with the cream; add some hot soup to it and stir into the contents of the kettle. Bring to a boil.
Season to taste with the salt and pepper and flavor with the parsley or dill.
Lightly brown beef in soup pot.
Drain off excess fat.
Stir in tomatoes, tomato sauce, water, frozen vegetables, soup mix and sugar.
Bring to a boil.
Reduce heat and simmer for 20 minutes. Serve.
Combine vegetables, soup mix and juice in a Dutch oven; bring to boil.
Cook ground beef in a skillet until beef is browned; crumble, then drain off fat.
Stir meat into vegetables; reduce heat and simmer 20 minutes.
Preheat oven to 350\u00b0.
In a large bowl, combine the vegetables, soup, 1/2 cup of the cheese, the sour cream, black pepper, and 1/2 the can of French Fried onions.
Pour into shallow one-quart casserole.
Bake, covered, for 30 minutes, or until vegetables are done.
Remove from oven.
Sprinkle the remaining cheese and onions in diagonal rows across the top.
Return to oven, uncovered,baking about 5 minutes more.
(or until the onions are golden brown).
Cook chicken; bone.
Place in bottom of 9 x 13-inch pan.
Add vegetables, soup and broth.
Mix.
Add butter.
Mix Bisquick and milk; pour on top.
Bake for 1 hour at 350\u00b0.
Combine frozen vegetables, soup mix, macaroni, water and juice in a large heavy pan; bring to a boil.
Cook ground beef in a nonstick skillet or in the microwave until meat is cooked, stirring to crumble; drain.
Stir meat into vegetable mixture. Reduce heat and simmer 20 minutes.
Stir occasionally to keep macaroni from sticking.
Yield: about 2 quarts.
Makes about 8 (1 cup) servings.