Other recipes in this category
  • Clam And Corn Chowder
    2 tbsp. butter
    1 sm. onion chopped
    2 cans chopped clams
    1 c. milk
    1/4 tsp. liquid hot pepper seasoning
    1 (8 oz.) bottle clam juice
    1 can cream style corn
    8 slices bacon cooked crisp and
    crumbled
    Melt butter saute onion. Add remaining ingredients. Cook 10 minutes.
  • Broccoli Soup
    1 1/2 c. broccoli chopped OR
    1 (10 oz.) pkg. frozen chopped
    broccoli
    2 ribs celery chopped
    1 onion chopped
    1 c. unsalted chicken broth
    2 c. skim milk
    2 tbsp. cornstarch
    1/4 tsp. salt
    1/8 tsp. pepper
    1/8 tsp. ground thyme
    1 oz. Swiss cheese shredded (about
    1/4 c.)
    In a large saucepan place broccoli celery onion and broth. Bring to a boil cover and simmer 8 minutes until vegetables are tender. In medium bowl combine milk cornstarch salt pepper and thyme. Add milk mixture to vegetable mixture and cook until soup is slightly thickened and just begins to boil (about 4 - 5 minutes) stirring constantly. Remove from heat and add cheese stirring until melted.
  • French Onion Soup
    4 med. onions julienne
    4 tbsp. margarine
    6 cans beef consomme
    3 cans water
    2 c. milk
    2 tbsp. flour
    Salt & pepper
    French bread (or Italian)
    Mozzarella (or Provolone cheese
    Margarine
    Saute onions in margarine until transparent. Add flour and cook until golden. Add consomme and water. Bring to a boil. Add salt pepper and milk and simmer for 20 minutes. Slice bread lightly buttered on both sides and bake until very crunchy. Top with cheese and bake until cheese is melted. Place bread in bowl and top with soup.
  • Broccoli Soup
    1 bunch broccoli
    1 c. chopped celery
    1 c. chopped onion
    1/8 to 1/4 lb. Velveeta cheese
    3 c. milk (2% or 1%)
    --SAUCE--
    3/4 c. flour
    2 c. milk
    Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.
  • Black Bean Soup
    4 c. dried black beans
    12 c. broth 1/2 beef 1/2 chicken
    1 onion chopped
    2 cloves garlic mashed
    1 tbsp. comino
    3 tbsp. chopped cilantro
    Garnish fried tortilla chips grated
    Monterey Jack cheese chopped
    green onions sour cream
    Combine all ingredients in a large pot cover and cook 3 to 4 hours on low heat until beans are soft. Puree and place back in the pot and thin to desired consistency with extra beef or chicken broth.