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Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Clear chicken broth — 14oz ea.
1 Can sliced stewed tomatoes — (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach

dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.

Categories: Soups, Cheese
Yield: 4 servings

Ingredients
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper

Directions
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot -BUT
DO NOT LET IT BOIL! . Do not freeze because of the mayo.

Use within a week.

This is not a famous recipe but it looks like a great version of tomatp soup that is kicked up with chicken broth. Why not add this as a base to cook chicken in as well?

Serving Size : 8 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn 28 0z diced tomatoes
1 c Chicken broth
1/4 c Butter
2 tb Sugar
1 tb Chopped onion
1/8 ts Baking soda
2 c Milk

In a saucepan, combine the first 6 ingredients. Cover
and simmer for 1 hour. Heat milk, add to tomato
mixture just before serving. makes about 1
1/2 quarts.

Famous potato soup like you have never tasted. This soup is simple but the cashews really add a great twist to the recipe.

Ingredients
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

Directions
1. Preheat oven to 375 degrees. Bake the sweet potatoes for
45 minutes or until they are soft. Cool the potatoes until
they can be handled.
2. Peel away the skin, then put the potatoes into a large bowl.
Mash the potatoes for 15-20 seconds, but you don’t need to mash
them until they are entirely smooth.
3. Spoon the mashed sweet potato into a large saucepan over
medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for
50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup
Restaurant

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Potatoes — peeled and
Cubed
2 c Chopped onion
4 c Chopped celery
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter or margarine
1 c Shredded sharp cheddar
Cheese

Place potatoes, onions, celery, and salt in the 4 c of
water in a large pot. Simmer about 15 minutes until
vegetables are tender. Put in blender and puree until
chunky. Return soup to pot and add half-and-half,
butter, and cheese. Simmer until hot. Do NOT Boil.

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced

Chop bacon; reserve. Cook onions in remaining drippings
over medium high heat until transparent, about 3 minutes.

Add flour, stirring to prevent lumps; cook for 3-5 minutes,
until mixture just begins to turn golden. Add chicken stock
grdually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon,
parsley, garlic, basil, salt, pepper sauce and plack pepper.
Simmer for 10 minutes; do not allow to boil. Add grated cheese
and green onions, heat until cheese melts smoothly. Garnish
each serving as desired with chopped bacon, grated cheese and
chopped parsley.

Makes 8 Servings.

Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1/2 pound Firm white onions — sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese — shredded
Parmesan — grated

Saute onions in butter and oil until onions are transparent, but not
well browned. When tender, turn heat to lowest point and sprinkle with
flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of
bread atop each serving. Mix equal parts of cheese to smooth paste and
spread over bread. Place all bowls on oven rack 4″ from broiler heat and
broil until cheese melts. Serve at once.

Leftover soup freezes well up to 6 months.

Categories: Soups, Mexican

Yield: 4 servings

1 qt Chicken stock 1 c Julienne-cut tomatoes
2 Limes; (just the juice) 1/2 c Julienne-cut red onion
1 t Dried Mexican oregano 1 T Minced cilantro
1 t Dried basil 4 oz Jalapeno Jack cheese; cubed
1 t Pureed chipotle chile 2 Corn tortillas;cut in strips
1 Bay leaf 1 Avocado*
Salt & White pepper 4 Lime slices
2 Chicken breast halves* 4 Cilantro sprigs

*Note- Chicken breasts should be cooked and shredded. Avocado, peeled,
pitted and sliced. Combine stock, lime juice, oregano, basil, pureed
chipotle and bay leaf in stockpot. Season to taste with salt and white
pepper. Bring to boil. Simmer 15 minutes.

Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil.
Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into
warm soup bowls. Drop in cheese cubes. Garnish each serving with a few
tortilla strips, avocado slices, lime slice and cilantro sprig.
Makes about 1 quart.

So good, and yet so easy. Now you can recreate this one at
home just by tossing a few items into a saucepan. Try to find
one of the large cartons of chicken stock at your store –
there’s a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should
provide enough florets for this baby. Just cut the broccoli
into bite-size pieces using a sharp knife. Use only the
florets and ditch the stem.

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)

Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour,
onion and pepper in a large saucepan. Whisk to combine and
to break up any lumps of flour, then turn heat to medium/high.

2. Bring soup to a boil, then reduce heat to low.

3. Add broccoli to soup and simmer for 15-20 minutes or until
broccoli is tender but not soft.

4. For each serving spoon one cup of soup into a bowl and garnish
with a tablespoon of shredded cheese and a pinch of parsley.

Makes 6 servings.