Other recipes in this category
  • Wild Rice Soup
    1 lb. bacon cooked until crisp
    1 lg. onion chopped
    1 pt. half and half
    2 (4 oz.) cans mushrooms with juice
    2 cans cream of potato soup
    1 c. (8 oz.) wild rice cooked
    1 c. cheese shredded
    1 pt. water
    Cook bacon until crisp. Remove from pan. Saute onion in bacon grease drain. In large saucepan combine bacon onion and remaining ingredients. Heat thoroughly being careful not to scorch. St. Paul MN
  • New York Minestrone
    1 lb. Italian sausage
    1 tbsp. salad oil
    1 c. diced onion
    1 clove garlic minced
    1 c. sliced carrots
    1 tsp. dry basil
    2 sm. zucchini sliced
    1 can tomatoes chopped
    2 cans (10 3/4 oz.) beef bouillon or
    3 beef bouillon cubes & 1 1/2 c.
    water
    1 c. coarsely shredded cabbage
    1 tsp. salt
    1/4 tsp. pepper
    1 can (1 lb.) Great Northern beans
    undrained
    Chopped fresh parsley
    Slice sausage crosswise into 1/2 inch pieces brown in oil in Dutch oven. Add onion garlic carrots and basil cook for 5 minutes. Add zucchini tomatoes with liquid bouillon cabbage salt and pepper. Bring soup to boil reduce heat and simmer for 1 hour covered. Add beans and liquid cook another 20 minutes. Garnish with fresh parsley. Serves 8. Freezes well even better the next day.
  • Beer Cheese Soup
    1 c. finely chopped celery
    1 c. finely chopped carrot
    1/2 c. finely chopped onion
    8 chicken bouillon cubes dissolved
    in 8 c. boiling water or 2 qts.
    chicken broth
    1 c. butter melted
    8 oz. beer
    16 oz. Cheddar cheese shredded
    Boil celery carrot and onion in broth until almost tender about 10 minutes. Mix flour and butter stir into broth. Cook and stir until thickened boil 1 minute. Reduce heat add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature. Garnish with popcorn. 12 servings.
  • Honey Dew - Lime Soup
    1/2 of a med. ripe honeydew melon
    2/3 c. water
    1/4 c. frozen limeade concentrate
    1 (8 oz.) carton vanilla yogurt
    Thin slices of prosciutto ham
    6 sm. thin slices ripe honeydew melon
    Remove seeds from melon half discard seeds. Scoop melon pulp into a blender or food processor (approximately 2 1/2 cups pulp). Add water and limeade. Cover and blend or process until smooth. Transfer mixture into a large mixing bowl. Stir in yogurt. Cover and chill for 2 to 24 hours. Top each serving with a strip of prosciutto tied around a melon slice. Serve with assorted cheeses. Preparation time 20 minutes. Serves 6.
  • Asparagus Soup
    1/4 c. minced onion
    2 tbsp. butter
    1 c. (1/4 lb.) thinly sliced asparagus
    1/2 tsp. paprika
    3 c. chicken broth
    6 tbsp. whipping cream
    2 tbsp. cornstarch
    2 tbsp. water
    Cook onion in butter until onion is soft. Add asparagus and paprika and cook stirring until asparagus turns bright green. Stir in chicken broth and whipping cream. Heat to boiling. Blend together the cornstarch and water and stir into soup. Cook until thickened. Season to taste with salt and pepper. Serves 4 to 6.