Alexandra Soup

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 3
• 2 ounces barley
• 2 ounces lentils
• 1 ounce butter
• 1/2 onion
• 1 1/2 pints water
• 1/2 pint tomato puree
• 1 dash milk (optional)
• salt and pepper

Recipe

• 1 scald the barley.
• 2 wash the lentils.
• 3 put barley and lentils into a pan.
• 4 add water, butter and onion.
• 5 bring to the boil and simmer for 1 1/2 hours.
• 6 add tomato puree and cook for 20 minutes longer.
• 7 sieve soup.
• 8 reheat, season with salt and pepper and add milk if desired.

Chicken Noodle Casserole

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 10 1/2 ounces condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 teaspoon pepper
• 1/4 cup grated parmesan cheese
• 1 cup frozen mixed vegetables
• 2 cups cooked chicken, cubed
• 2 cups egg noodles, cooked and drained
• 1/2 cup shredded cheddar cheese

Recipe

• 1 mix all the ingredients together except the cheddar cheese.
• 2 bake at 400 degree for 25 minutes.
• 3 stir and top with cheddar cheese.
• 4 serve and enjoy!

Bob Dylan's Favorite Soup - Split Pea From Andersen's In Ca

Cauliflower Soup With Cheese Fritters

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup water
• 2 tablespoons butter
• 1/4 cup flour
• 1 pinch salt
• 1 egg
• 2 ounces crumbled very firm blue cheese
• 1 onion
• 2 tablespoons butter
• 1 garlic clove
• salt
• 1 head cauliflower
• 1 quart water or 1 quart stock
• nutmeg
• cayenne
• 1/2 cup cream

Recipe

• 1 add 1/4 cup water, 2 tbsp butter, pinch of salt into a pot, bring to a simmer over a medium heat.
• 2 then stir in 1/4 cup flour, keep cooking it for a couple minutes or until the flour are completely incorporated.
• 3 the twist it.
• 4 once done, when warm not hot, throw in 1 egg, keep twisting.
• 5 then make them as a ball, transfer to a bowl. chill through.
• 6 put 1 onion, 2 tbsp butter, 1 clove garlic, some salt into the pot,.
• 7 cook over med-low heat. sweep the onion until sweet and soft.
• 8 then put in the cut head cauliflower and.1 quart water or stock. bring it to a simmer for about 30 minutes or until the cauliflowers become soft and tender.
• 9 keep stirring to prevent sticking to the bottom. or you can use other tools to do that.
• 10 add in some nutmeg, some cayenne and 1/2 cup cream. stir well.
• 11 heat some vegetable oil in a pan at 350°f.
• 12 now take out the chilled bowl.
• 13 add 2 oz crumbled, very firm blue cheese in it. fold and mix well.
• 14 use 2 spoons to form fritters.
• 15 then fry the fritters in the pan for 2-3 minutes until golden brown.
• 16 remove when done.

California Chili

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 lb chicken breast, boneless skinless and cubed
• 4 cups sliced plum tomatoes
• 1 cup sun-dried tomato, diced (not the kind in oil)
• 1 cup dry red wine
• 1 -2 tablespoon chili powder
• 1 teaspoon crushed mixed peppercorn
• 1/4 teaspoon crused red pepper
• 1 avocado, chopped
• 2 tablespoons sunflower seeds, toasted
• salt
• 6 tablespoons chopped basil, to garnish

Recipe

• 1 combine all ingredients except avocado, sunflower seeds, salt and basil in slow cooker.
• 2 cover and cook on low 6-8 hours. stir in avocado and sunflower seeds, season to taste with salt.
• 3 sprinkle each bowl of chili with basil.

Chicken Noodle Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs cooked chicken breasts, cubed
• 2 (32 ounce) boxes chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon chicken bouillon granule
• 2 teaspoons dried parsley
• 1 cup carrot, sliced
• 1 cup celery, sliced
• 1/2 cup onion, roughly sliced
• 1/16 teaspoon msg (optional)
• 8 ounces wide egg noodles (half a 16 ounce bag)

Recipe

• 1 in a large stockpot, combine chicken broth, thyme, chicken bouillon granules, parsley, carrots, celery, onions, and accent. bring to a boil and boil for 8 minutes.
• 2 add the egg noodles and cook according to package instructions.
• 3 once noodles are done, add the chicken broth. serve hot! enjoy!

Chinese Chicken And Corn Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (420 g) can creamed corn (14 3/4 oz)
• 1 chicken stock cube, crumbled
• 1 teaspoon chinese five spice powder
• 1 -2 chili, chopped (optional)
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon cold water, to make a slurry
• 3 spring onions, chopped (scallion)
• 100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
• 1 large egg, beaten
• sesame oil

Recipe

• 1 place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
• 2 sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
• 3 stir in cornstarch mixture, continue stirring until soup thickens.
• 4 add chopped scallions (reserving a few tb) and chicken, continue to cook for several minutes.
• 5 turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
• 6 ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.