Cream Of Tomato Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 quart milk
• 2 tablespoons flour
• 2 tablespoons butter
• 1 pint tomato
• salt and pepper
• 1/4 teaspoon baking soda

Recipe

• 1 make a sauce of the liquid, flour and butter.
• 2 cook the tomatoes till tender and mash through a coarse sieve.
• 3 just before serving, add the soda to the tomatoes and gradually add the tomatoes to the sauce, stirring constantly.
• 4 season and serve at once.
• 5 if soup begins to curdle, beat thoroughly with egg beater.

Cream Of Spinach Soup With Crushed Bacon Chips

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 medium onion, skinned and chopped
• 2 bunches spinach, cleaned and chopped
• 1/2 cup plain flour
• 3 cups chicken stock (use the standard pack)
• 1 1/2 cups milk
• salt & freshly ground black pepper

Recipe

• 1 melt butter in the saucepan, add onion and sauté gently for 10mins, until soft, but not coloured.
• 2 add the spinach to the onion, cover with a lid and cook gently for 4 minutes.
• 3 add flour and stir gently for 1 - 2 minutes.
• 4 remove from heat and gently stir in stock and milk. bring to a boil, stirring constantly then simmer for 3 minutes season to taste.
• 5 puree soup in a blender or food processor till smooth and return to pot. bring it to a boil again. taste and add seasoning as desired.
• 6 serve hot.
• 7 bacon: chop up 250g of bacon and fry in a non-stick pan without oil till crisp. remove bacon bits from pan and drain on paper towels. reserve oil and add into the soup for added smokey flavour.

Cream Of Tomato Soup

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

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 3 (410 g) cans crushed tomatoes
• 3 cups chicken stock
• 1 tablespoon tomato paste
• 2 teaspoons soft brown sugar
• 1 cup cream
• spring onion

Recipe

• 1 heat the oil in a large pan. add the onion and cook until very soft and lightly golden, stirring occasionally. add the garlic and cook for 1 more minute.
• 2 add the tomatoes, stock, tomato paste and sugar to the pan. bring to the boil then reduce the heat.
• 3 simmer the soup, partially covered with a lid, for 20 minutes. allow the soup to cool a little, then process it in batches in a blender or food processor until smooth.
• 4 return the soup to the pan, stir in the cream and reheat gently. don't let the soup boil once you have added the cream, or it will curdle.
• 5 serve heated, garnished with chopped spring onions.

Cream Of Tomato Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 quart milk
• salt and pepper
• 2 tablespoons flour
• 1/4 teaspoon baking soda
• 2 tablespoons butter
• 1 pint tomato

Recipe

• 1 make a sauce of the liquid, flour and butter.
• 2 cook the tomatoes until tender and mash through a coarse sieve.
• 3 just before serving, add the soda to the tomatoes and gradually add the tomatoes to the sauce, stirring constantly.
• 4 season and serve at once.
• 5 if soup begins to curdle, beat thoroughly with egg beater.

Chicken Tortilla Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 lb chicken breast, cooked in a pan and shredded
• 1 (28 ounce) can diced tomatoes
• 2 cups chicken broth
• 1 (15 ounce) can kidney beans (drained)
• 1 (15 ounce) can black beans (drained)
• 1 (15 ounce) can corn (drained)
• 0.5 (1 ounce) packet taco seasoning
• 1 (1 1/4 ounce) packet ranch dressing mix
• 1 tablespoon butter
• 1 garlic clove, minced
• 1/4 cup onion, chopped
• tabasco sauce (optional)
• sour cream
• cheddar cheese
• tortilla chips

Recipe

• 1 saute the garlic and onion in butter in a large pot over med-high heat until onion is clear.
• 2 combine tomatoes, broth, beans, corn, taco seasoning, and dry ranch into pot and stir to blend.
• 3 add in chicken. turn heat down to medium.
• 4 after it's heated through, add salt and pepper to taste and tabasco if you want it spicier.
• 5 serve with sour cream, cheddar cheese, and crumbled tortilla chips.

Cream Of Tomato Soup With Rice And Basil

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups onions, chopped
• 1 tablespoon garlic, chopped
• 1/4 cup basil, chopped
• 28 ounces canned plum tomatoes
• 1 quart vegetable broth
• 1 cup heavy cream
• 2 cups cooked rice
• 1 tablespoon basil, chiffonade (shredded basil)

Recipe

• 1 sweat the onions and garlic in a little olive oil until translucent, about 5 to 7 minutes.
• 2 add the broth, fresh basil and tomatoes, reserving some of the juice from the tomatoes.
• 3 simmer until everything is tender, about 20 minutes.
• 4 puree the soup with a handheld blender, or in batches in a food processor or countertop blender.
• 5 return the pureed soup to a low simmer.
• 6 gently simmer the heavy cream before adding it to the soup, then use the reserved tomato juice to adjust the final consistency.
• 7 add the rice just before serving.
• 8 serve the soup in preheated soup cups or bowls and garnish with the chiffonade of basil.

Bookbinder's Philadelphia Snapper Soup

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 9
• 1 lb turtle meat or 1 lb stewing beef, lean
• 1/4 cup butter
• 1/3 cup celery, diced
• 1/3 cup onion, diced
• 1/3 cup carrot, diced
• 1/3 cup flour
• 1 teaspoon paprika
• 1 quart beef stock
• 1/2 cup tomato puree
• 1 garlic clove, crushed
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 1/2 cup water
• 1 teaspoon worcestershire sauce
• 1 teaspoon parsley, chopped
• 1/3 cup cream sherry
• 1/4 teaspoon whole mixed pickling spice

Recipe

• 1 place turtle or beef in stock pot with 1 1/2 quarts water. bring to a boil. skim during cooking. simmer for 2 hours or until meat is tender.
• 2 strain meat from stock. dice meat into 1/4 inch pieces. set both aside.
• 3 cook vegetables in butter until onions are translucent. add beef stock.
• 4 in a small bowl, mix 1/4 cup water into paprika and flour until smooth. add tomato purée and spices.
• 5 stir into beef stock until well blended. bring to a boil; reduce heat, cover and simmer for 2 to 2 1/2 hours.
• 6 strain soup.
• 7 place vegetables into food processor or blender and purée.
• 8 mix cornstarch with remaining water and blend until smooth. add to soup and cook 15 minutes, stirring, until stock is thickened.
• 9 add meat and vegetable purée.
• 10 remove from direct heat. add sherry right before serving.

Creamed Sweetcorn And Chicken Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 200 g skinless chicken breasts
• 6 cups water
• 1 teaspoon light soya sauce
• 2 egg whites (beaten)
• 1 stalk spring onion, chopped
• 200 g creamed corn
• 20 g cornflour, mixed with 1/4 cup water
• pepper

Recipe

• 1 boil chicken in water for 1/2 hour to make stock. remove chicken and shred.
• 2 add creamed sweetcorn, shredded chicken and soya sauce to stock and boil for 5 minutes.
• 3 stir in cornflour mixture and bring to a gentle boil again.
• 4 mix in lightly beaten egg and remove from heat.
• 5 season with pepper, garnish and serve.

Chicken Tortellini Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 4 cups water
• 1 (49 1/2 ounce) can chicken broth
• 4 cups cooked chicken or 4 (10 ounce) cans cooked chicken
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 1/2 cups chopped onions
• 1 clove minced garlic
• 3/4 teaspoon basil
• 3/4 teaspoon oregano
• 1 (16 ounce) package birds eye farm frozen broccoli carrots cauliflower mix
• 1 (8 ounce) package dry cheese tortellini
• 3/4 cup shredded parmesan cheese
• 1/2 cup diced tomato

Recipe

• 1 in large saucepot combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano.
• 2 cover and bring to a boil.
• 3 reduce heat to low; add vegetables and tortellini.
• 4 cover and simmer 20 minutes.
• 5 garnish with cheese and diced tomatoes.

Cream Of Tomato And Horseradish Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6-7
• 2 ounces butter
• 2 onions, finely chopped
• 2 celery ribs, finely chopped
• 2 garlic cloves, finely chopped
• 2 (14 ounce) cans chopped tomatoes
• 1 pinch sugar
• 3 1/4 cups vegetable broth
• 1 teaspoon creamed horseradish
• 1/2 cup whipping cream
• salt and pepper

Chicken Tortilla Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 ounces onions, diced
• 4 ounces carrots, diced
• 4 ounces celery, diced
• 4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces)
• 3/4 gallon chicken stock
• 12 ounces stewed tomatoes (chef tomato)
• 8 ounces picante sauce
• 6 ounces taco seasoning (we use lawry's)
• 8 ounces corn tortillas, shredded
• 8 ounces chicken breasts, poached & diced
• 8 ounces cheddar cheese spread
• 10 ounces milk

Recipe

• 1 saute carrots, celery, onion and bell pepper in butter until tender.
• 2 add chicken stock and bring to boil.
• 3 add tomato, picante sauce, taco seasoning, chicken and corn tortillas.
• 4 let combined ingredients boil until corn tortillas are incorporated into soup.
• 5 reduce heat and add cheese. simmer for 20 minutes or until cheese is melted and mixed well into the soup.
• 6 add milk and simmer for an additional 15 minutes.
• 7 if thicker soup is desired, add more corn tortillas.
• 8 note: any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.

Chicken Tortilla Soup

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 4 tablespoons butter
• 1 teaspoon garlic, minced
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 tablespoons flour
• 3 (14 ounce) cans chicken broth
• 2 cups heavy whipping cream
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (15 1/2 ounce) jar chunky salsa
• 6 boneless skinless chicken breasts
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 tablespoon ground cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cayenne pepper (less if you don't like spicy)
• 1 (1 1/3 ounce) package dry fajita seasoning mix
• corn tortilla chips, for garnish
• tony chacherie seasoning

Recipe

• 1 lightly season chicken breasts with tony chacherie seasoning to taste.
• 2 melt butter in large heavy stockpot over medium heat.
• 3 lightly brown chicken breasts in butter.
• 4 when lightly browned remove and set aside.
• 5 in stockpot add onions and bell pepper.
• 6 saute' until soft, about 30 minutes.
• 7 add flour and stir well, cooking for about 3 minutes.
• 8 add all remaining ingredients except heavy cream and chicken.
• 9 bring to a simmer.
• 10 while waiting for mixture to come to a simmer, coarsely chop reserved chicken and add to pot.
• 11 simmer covered for 30 minutes.
• 12 add heavy cream and gently simmer for 10 minutes.
• 13 serve in individual bowls with crushed tortilla chips on top.

Cheesy Chicken Pot Pie

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 cups chopped cooked chicken
• 1 (16 ounce) package frozen mixed vegetables
• 8 ounces velveeta cheese, cubed
• 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup
• 1 (8 ounce) can refrigerated crescent dinner rolls

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine first four ingredients in a 13 x 9- inch baking dish.
• 3 unroll dough; place over chicken mixture.
• 4 bake 20-25 minutes or until crust is golden brown.

Chicken Tortilla Soup

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 -5 corn tortillas
• 6 bone-in chicken breast halves, with skin,fat discarded,washed,and patted dry
• 1 large yellow onion, cut into quarters or eighths
• 6 cloves garlic, coarsely chopped
• 2 large bay leaves
• 4 (14 1/2 ounce) cans low sodium chicken broth
• 1 1/2 cups wine or 1 (12 ounce) can beer, depending on taste
• 1/2 cup fresh cilantro, including stems,thoroughly rinsed and coarsely chopped
• 3/4 teaspoon salt, plus additional to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper, more to taste
• 2 tablespoons freshly squeezed lime juice
• reserved chicken broth
• 12 ounces reserved shredded chicken breasts
• 3 -4 corn tortillas, halved,and cut crosswise into 1/8 to 1/4 inch wide slivers
• 4 tablespoons chopped fresh cilantro leaves
• 1 large ripe avocado, cut into 1/4 inch dice
• 2 -3 green onions, and green parts,thinly sliced
• fresh lime, cut into wedges as accompaniment

Recipe

• 1 chicken and broth: toast corn tortillas in a 350 degrees f oven until crisp and lightly browned.
• 2 cool slightly, and break into large pieces.
• 3 combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
• 4 bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
• 5 remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
• 6 set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
• 7 reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
• 8 strain the broth into a bowl, discarding the bones, skin, and vegetables.
• 9 set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
• 10 place broth in freezer for 30 minutes, and skim off the solidified fat.
• 11 refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
• 12 before serving the soup, you need to make a serious choice.
• 13 do you want a lot more flavor and better texture, or do you want less fat?
• 14 if you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
• 15 if you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
• 16 your choice!
• 17 soup and garnish: to serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
• 18 divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
• 19 strain shredded chicken from broth, and divide between bowls.
• 20 fill each bowl with broth, and sprinkle with a few more tortilla strips.
• 21 serve immediately, with remaining tortilla strips and lime wedges for garnish.
• 22 tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.

Chicken Tortilla Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 green bell pepper
• 1 medium onion
• 1 corn on the cob
• 2 serranos
• 2 garlic cloves
• 3 tablespoons olive oil
• 2 -4 chicken breasts
• 4 cups roma tomatoes
• 1/2 cup chili powder
• 8 cups water
• salt, to taste
• 1/8 cup fresh ground pepper
• 1/3 cup cilantro
• 2 limes, juice of
• 8 ounces cheese, grated
• 4 ounces tortilla chips

Recipe

• 1 de-skin and boil the chicken breasts. you can use 10 cups of water if you want to save the chicken stock for the soup, but i usually drain it and continue the recipe with fresh water.
• 2 chop an de-seed bell pepper, onion, and sorranos. slice corn off of cobb, and mince or chop the garlic. saute these veggies with the olive oil for 5 minutes.
• 3 add veggies to the chicken, water, chili powder, salt, and pepper.
• 4 saute the roma tomatos for 5 minutes and add to the soup.
• 5 boil the soup for 15 minutes.
• 6 add the lime juice and cilantro and serve. on top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
• 7 if you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.

Chicken Tortilla Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (8 ounce) can refried beans
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped red bell pepper
• 1/2 cup chicken broth
• 1/2 cup water
• 2 tablespoons minced onions
• 2 carrots (chopped)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 (8 ounce) can corn
• 1 chicken breast

Recipe

• 1 bake chicken for 20 minutes at 350 degrees.
• 2 saute 1 tbsp olive oil with onion, carrots, and bell pepper in a sauce pan for 5 minutes.
• 3 add in water and chicken broth and bring to a boil.
• 4 add in refried beans, spices, and corn.
• 5 cut chicken into small pieces and add to soup.
• 6 bring to a boil on medium heat.
• 7 serve in a bowl topped with tortilla chips and shredded cheese.

Chicken Tortilla Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 medium onion
• 2 garlic cloves, minced
• 1 tablespoon oil
• 2 lbs chicken, shredded
• 1 (14 ounce) can mexican tomatoes
• 1 (14 ounce) can beef broth
• 1 (14 ounce) can chicken broth
• 1 (10 ounce) can tomato soup
• 1 1/2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon lemon pepper seasoning
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon tabasco sauce

Recipe

• 1 saute onion and garlic in oil.
• 2 add remaining ingredients and simmer 30-35 minutes.
• 3 serve with favorite toppings, such as chedder cheese, tortilla strips, avacado, sour cream, or cilantro.

Chicken Tortilla Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 (10 ounce) cans cream of chicken soup
• 2 (10 ounce) cans of campbell fiesta nacho cheese soup
• 2 (10 ounce) cans enchilada sauce
• 2 (8 ounce) cans tomato sauce
• 20 ounces milk
• 2 (12 ounce) cans of shredded canned chicken
• tortilla chips
• shredded cheddar cheese

Recipe

• 1 mix all of the canned soups, sauces, etc.
• 2 together in a large pot.
• 3 the 2 cans of milk can be measured using one of the empty larger cans.
• 4 also the milk may be subsituted with 1 1/2 cans of chicken broth.
• 5 cook over low to medium heat stirring often.
• 6 use a wisk to smooth out mixture.
• 7 serve with chips and top with cheddar cheese.
• 8 great reheated.

Chicken Tortilla Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 chicken breasts
• 3 cups water
• 3 (14 ounce) cans crushed tomatoes
• 1 cup chunky salsa
• 1 dash chili powder (to taste)
• 1 dash cumin (to taste)

Recipe

• 1 boil chicken breasts in water, shred chicken when cooked thoroughly and return to broth.
• 2 add tomatoes and salsa.
• 3 season to taste.
• 4 top with sour cream, mexican cheese, and tortilla strips (optional).

Cream Of Tomato Soup

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

Ingredients

• Servings: 4
• 2 onions, chopped
• 1 carrot, chopped
• 25 g butter
• 750 g tomatoes, chopped
• 4 tablespoons flour
• 1 liter chicken stock (or vegetable stock, or water)
• 1 garlic clove, chopped
• 1 teaspoon salt (if your stock is already salted, then you don't need this)
• 1 tablespoon sugar
• 4 black peppercorns
• 250 ml single cream

Recipe

• 1 melt the butter in a pan and soften the onions and carrot for about 15 minutes. stir in the flour and cook for a minute. add the tomatoes, stock, garlic, salt, pepper and sugar. bring to the boil and simmer for about 90 minutes. leave to cool.
• 2 take the soup, a ladleful at a time and force it through a sieve, pushing the soft vegetables through with the back of a spoon. this removes all the seeds and tomato skin. no, whizzing it through a blender is no subsitute. it doesn't take long and isn't as tedious as it sounds.
• 3 return to the heat, add the cream and check for seasoning.
• 4 serve, with a sprinkling of chopped chives.

Choirino Me Fasolia - Lamb With Beans

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 kg lamb, cut into even sized pieces
• 1 1/2 kg small beans, soaked overnight
• 375 ml tomato juice
• 1 finely medium chopped onion
• 125 ml olive oil or 125 ml corn oil
• salt
• pepper
• some celery

Recipe

• 1 put the beans in a sauce pan with fresh water to cover, boil for ten minutes and then drain.
• 2 cook in fresh water (in a pressure cooker if you have one) with some soup celery until about half tender.
• 3 remember not to add salt- otherwise the beans will take forever to cook.
• 4 drain the beans and discard the celery.
• 5 meanwhile heat the oil in a heavy saucepan and brown the meat and the onions.
• 6 add the tomato juice, salt and pepper and simmer over low heat until the meat is nearly done.
• 7 add the beans and simmer gently until the meat and the beans are tender.
• 8 serve hot with bread.
• 9 if you need more liquid, top it up with more tomato juice.
• 10 a generous spoonful of tomato paste enhances the colour.

Chicken Tortilla Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 5 chicken tenderloins
• 1/2 teaspoon olive oil
• 1/2 cup onion, chopped
• 2 minced garlic cloves
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1 cup salsa
• 1/2 teaspoon salt
• 32 ounces chicken broth
• 1 cup frozen corn
• 1 (14 1/2 ounce) can black beans, rinsed and drained
• 2 -4 tablespoons cilantro
• 5 -6 corn tortillas, cut into thin strips
• tortilla chips
• 1/2 cup monterey jack cheese

Recipe

• 1 boil tenderloins in water until cooked through, about 10 minutes. allow to cool, then shred the meat.
• 2 cook onion and garlic in olive oil. add chicken broth and then all the rest of the ingredients including shredded chicken. allow to cook for 10 to 15 minutes on a slow boil until all the corn tortillas have dissolved in the soup. if it gets too thick after the corn tortillas have dissolved, just add more chicken broth until it reaches the consistency you like.
• 3 top with tortilla chips and cheese.

Cheesy Chicken Enchilada Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 21 1/2 ounces cream of chicken soup (2 cans, condensed, sodium reduced)
• 10 ounces enchilada sauce (can use canned)
• 2 cups milk
• 1 cup cheddar cheese, shredded (reduced fat)
• 2 cups chicken, chopped (rotisserie from deli)
• 3/4 cup tortilla chips (crushed)

Recipe

• 1 in a 3 quart saucepan, mix all ingredients except tortilla chips.
• 2 cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. top individual serving with tortilla chips. t.
• 3 this make 6 1-cup servings.

Cream Of Tomato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 fresh tomatoes, stewed in 3 cups water or 1 can tomato
• 1 small onion
• 1 bay leaf
• 1 sprig parsley
• 2 tablespoons butter
• 2 tablespoons flour
• salt and pepper
• 1/2 teaspoon baking soda, dissolve in
• 1 teaspoon hot water
• 2 cups milk

Recipe

• 1 put the tomatoes in the water and stew together with the onion, bayleaf and parsley.
• 2 if you are using canned tomatoes, simmer these with the same ingredients until onion is tender.
• 3 when tomatoes are tender, rub them through a seive.
• 4 in a sauce pan, melt butter and blend in flour.
• 5 cook until smooth about 1 minute.
• 6 add the hot tomato juice and pulp and stir until just boiling.
• 7 season with salt and pepper, cook for 5 minutes longer.
• 8 add soda.
• 9 scald the milk and just before serving add to the tomato mixture.

Chicken Tortilla Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup yellow onion, chopped
• 2 teaspoons garlic, minced
• 2 tablespoons vegetable oil
• 4 cups chicken broth
• 1 (15 ounce) can tomato puree
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon worcestershire sauce
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 lb cooked chicken, cubed
• 1 cup heavy whipping cream
• 1/4 cup nonfat sour cream
• 8 ounces mozzarella cheese, shredded
• 10 (6 inch) corn tortillas, cut in 1/4 inch strips
• 2 avocados, sliced
• cilantro leaf, for garnish

Recipe

• 1 sauté garlic and onions in oil in large pan or dutch oven until soft.
• 2 add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
• 3 whisk cornstarch/water mixture into soup. remember that full thickening will not be achieved until mixture comes to a boil. adjust amount to create desired consistency.
• 4 bring to a boil, reduce heat, and simmer for 5 minutes.
• 5 add chicken and simmer for 5 minutes.
• 6 add cream and sour cream.
• 7 deep-fry tortilla strips in 350°f oil or spray with non-stick cooking spray and bake in a 400°f degree oven until crisp.
• 8 top each serving with cheese, avocado, tortilla strips, and cilantro.

Carrot Casserole

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 cups cooked carrots, sliced
• 1 medium onion, chopped
• 3 tablespoons butter
• 1 can cream of mushroom soup
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 2 cups pepperidge farm seasoned croutons
• 1/2 cup butter, melted

Recipe

• 1 saute onion in 3t of butter.
• 2 combine onion, soup, salt, pepper, cheese and 1 1/2 cups of croutons.
• 3 add carrots and then add 1/4 cup of the melted butter.
• 4 add the rest of the melted butter to the remaining croutons and place on top of carrot mixture.
• 5 bake covered at 350 for 20-25 minutes.

Cream Of Tomato Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (16 ounce) can stewed tomatoes
• 1/2 cup diced onion
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk

Recipe

• 1 saute onions til transparent.
• 2 add sugar, salt and stewed tomatoes.
• 3 set aside.
• 4 melt butter, stir in flour.
• 5 mix over medium heat, and stir in milk, whisking to make a smooth sauce.
• 6 heat thoroughly and add tomato mixture.
• 7 heat through and serve.

Cream Of Tomato Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 1/2 cups cooked tomatoes (cut into chunks, stew over medium heat 15-20 min. without using added water)
• 1 tablespoon butter
• 1 1/2 cups chopped onions
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• fresh ground black pepper, to taste
• 3 tablespoons dry sherry
• 1/4 teaspoon honey (to neutralize the acid of the tomatoes)
• 4 ounces cream cheese
• fresh parsley, to garnish

Recipe

• 1 cook the onions and garlic in the butter with the salt until the onions are soft and translucent.
• 2 add the herbs and pepper, and saute a few more minutes.
• 3 add tomatoes, sherry and honey.
• 4 cover and simmer 30-40 minutes.
• 5 cut the cream cheese into small cubes and add to the hot soup.
• 6 continue cooking and stir until smooth.
• 7 serve garnished with fresh parsley.

Chicken Tortilla Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 2 large boneless skinless chicken breasts
• 1 (10 ounce) can rotel diced tomatoes with mild green chilies
• 2 (14 ounce) cans swanson chicken broth
• 1 small diced onion
• 1 minced garlic clove
• 2 stalks diced celery (optional)
• salt & pepper
• 9 -12 corn tortillas, 3 per serving
• 2 cups shreaded mexican blend cheese
• cooking oil (to deep fry tortilla strips)

Recipe

• 1 in large stock pot, place chicken cubed or diced to brown in oil or butter.
• 2 once browned, add garlic, onion and celery, sauté this mixture for 2 minutes.
• 3 next, add can of rotel diced tomatoes and green chilies and swanson's chicken broth (swanson's seems to have best the taste) and bring to boil.
• 4 boil for approximately 5 minutes, stirring occasionally, let simmer on low, while cooking tortilla strips.
• 5 in separate pan (preferable cast iron) deep fry corn tortillas that have been cut into strips.
• 6 deep fry only until they are crunchy.
• 7 remove and drain add salt if desired.
• 8 set aside.
• 9 to serve, place a handful (about 1 cup) of cooked, drained, tortilla strips.
• 10 then approximately 1/4 cup of shredded cheese and top with chicken soup mixture.
• 11 serve immediately.

Cheesy Chicken Mushroom Bake

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 1 lb boneless skinless chicken breast
• 10 1/2 ounces condensed cream of mushroom soup
• 2 1/2 ounces sliced mushrooms
• 1/2 cup milk
• 4 slices american cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 dash salt
• 1 dash pepper
• 2 tablespoons grated parmesan cheese

Recipe

• 1 heat oven to 375°.
• 2 place chicken breasts in a shallow baking dish.
• 3 cover chicken breasts with cheese slices.
• 4 in a small bowl, mix together soup, milk, mushrooms, garlic powder, paprika, salt, pepper, and parmesan cheese.
• 5 spoon mixture over chicken breasts.
• 6 cover dish and cook for 45 minutes.

Cream Of Tomato Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 (19 ounce) cans tomatoes, slightly drained
• 1 large onion, chopped
• 3 stalks celery, chopped
• fresh garlic (optional)
• 1 (10 ounce) can chicken broth
• 1/2 cup spicy clamato juice (try to use only the spicy flavor)
• 1/2-1 teaspoon dried dill
• 1/4 cup butter
• 1/2 cup flour
• pepper
• 2 cups milk
• 2 cups half-and-half cream (or use 4 cups half and half cream)
• 1 cup cheese whiz
• salt
• grated parmesan cheese (optional)

Recipe

• 1 in a large pot simmer the tomatoes, onion, celery, broth, clamato juice and dill until veggies are tender (about 20 minutes).
• 2 puree in a blender to a smooth consistency.
• 3 in a dutch oven or medium-size pot, melt butter, then whisk in flour to make a paste.
• 4 add in pepper to taste.
• 5 add in milk and half and half cream slowly; whisk to make a thick paste.
• 6 stir in the tomato soup mixture and cheese whiz; stir until thick and hot.
• 7 season with salt and more pepper if desired to taste.
• 8 ladle into serving bowls.
• 9 sprinkle with grated parmesan cheese if desired.
• 10 delicious!

Chicken Tortellini Soup With Mushrooms And Spinach

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

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/4 cup carrot, chopped
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon fresh thyme, minced
• 1 teaspoon mrs. dash seasoning mix (original blend)
• 8 ounces sliced mushrooms
• 6 cups low sodium chicken broth
• 9 ounces 3 cheese tortellini (refrigerated, i used butoni)
• 2 cups cooked chicken, chopped
• 2 cups baby spinach leaves, loosely packed
• fresh parmesan cheese, grated

Recipe

• 1 in a large pot, heat the butter until melted.
• 2 add the carrots, celery, onions, and garlic. saute until tender, about 8 minutes.
• 3 add the mushrooms, fresh thyme, and mrs dash. saute another 5-8 minutes.
• 4 add the broth and heat to almost boiling.
• 5 add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
• 6 add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
• 7 serve hot, topped with parmesan cheese.

Chicken Tortellini Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 chicken breasts
• 1/4 cup flour
• 1/2 teaspoon pepper
• 4 1/2 cups chicken broth
• 1 (16 ounce) package cheese filled tortellini, cooked

Recipe

• 1 heat butter in a large saucepan until melted. cook and stir onion, celery, and chicken in butter over medium heat, about 8 minutes or until chicken is done. stir in flour and pepper. gradually add chicken broth. cook over medium heat stirring constantly until mixture boils; boil for 1 minute. stir in tortellini; heat until warm.

Bierocks

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 1/4 cup melted shortening
• 2 eggs, room temperature
• 1 cup water
• 1/3 cup dry milk
• 1/2 cup sugar
• 1 teaspoon salt
• 3 1/2-4 cups flour
• 1 1/2 lbs ground meat
• 16 ounces sauerkraut, rinsed and drained
• 1 (1 1/4 ounce) package dry onion soup mix
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne or 1/8 teaspoon red pepper
• 1/2 cup relish (optional)

Recipe

• 1 put dough ingredients in above order in your braed machine on the "dough" setting.
• 2 cook meat until browned, drain. mix all the other ingredients together with meat.
• 3 roll dough 1/4 inches thick and cut into 4 inches rectangles.
• 4 place 1 t. filling on top, bring corners up and pinch to sel.
• 5 place on greased baking sheet and let rise 15-20 minutes.
• 6 brush with egg whites.
• 7 bake at 375 for 20 minutes.
• 8 these are great frozen for a quick lunch too!

Cream Of Tomato Soup

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup finely chopped shallots or 1/2 cup onion
• 2 garlic cloves
• 3 cups chicken broth or 3 cups vegetable broth
• 3 cups crushed canned tomatoes
• 1/2 cup half-and-half
• salt and pepper
• 1 tablespoon finely chopped parsley

Recipe

• 1 heat 1 tbsp butter and olive oil in a large soup pot over medium heat. add shallots and garlic and saute until soft, approx 3 minute add broth and tomatoes, bring to boil. lower heat and simmer uncoverd for 25 min or until mixture begins to thicken.
• 2 remove from heat. process in 2 batches in a blender until smooth. return to pot and heat over med heat until soup is warmed thoroughly.stir in half and half and 1 tbsp of butter. season to taste with salt and pepper. serve topped with parsley and toasted saltines.

Cream Of Spinach Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup butter
• 1/3 cup minced onion
• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 4 1/2 cups milk
• 1 (10 ounce) package frozen spinach, thawed and drained well

Recipe

• 1 in 3qt pan, saute onion in butter until soft.
• 2 stir in flour; add salt, pepper, and nutmeg.
• 3 blend in the milk.
• 4 cook, stirring on med heat until bubbly.
• 5 keep stirring for 1 minute.
• 6 stir in the spinach.
• 7 cook 1 minute, remove from heat.
• 8 serve piping hot.

Cream Of Tomato Soup

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 6 lbs tomatoes (roughly 20 medium-sized tomatoes)
• 3 tablespoons olive oil
• 8 ounces sweet onions (diced)
• 14 garlic cloves (minced)
• 1 ounce fresh basil (finely chopped)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary (powdered)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 pint heavy whipping cream

Recipe

• 1 seed and peel the tomatoes and roughly chop them. (note: peeling tomatoes is best done by plunging them into boiling water for a minute or two until the skins split. then, transfer them to an ice-water or cold water bath to stop the cooking process. it is an easy matter, then, to peel the skins off and -later- to slice them open to squeeze out the seeds.) set the seeded, peeled, and roughly chopped tomatoes to one side in a bowl so their juices do not seep away.
• 2 in a soup pot over medium heat, sweat the onions and garlic in the olive oil until the onions turn translucent.
• 3 add the thyme, rosemary, chopped basil, salt, and pepper to the onions and garlic. stir the new additions into the translucent onions and cook for 2-3 minutes to soften the dried herbs.
• 4 add the chopped, seeded, and peeled tomatoes; stir to combine and bring to a simmer. (note: depending on how much liquid you have in your tomatoes, you may need to add some water. roughly, you want enough liquid so that the long simmer will not result in burned tomatoes; about just enough liquid to mingle equally with the tomatoes, breaking them down as they cook.) lower the heat to low, cover the soup pot with a tight-fitting lid, and simmer for 45 minutes.
• 5 either scooping the tomato mixture -in batches- into your blender or using a stick (immersion) blender, puree the tomato/onion mixture until no lumps remain.
• 6 stir in the heavy whipping cream and continue to simmer, uncovered, for an additional 30 minutes or until the soup reaches its desired consistency.
• 7 garnish with a few sprigs of basil and serve.

Chicken Tortilla Soup

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken, cooked and shredded
• 1 (15 ounce) can whole tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chilies
• 1 clove garlic, minced
• 2 cups water
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 6 corn tortillas
• 2 tablespoons vegetable oil
• 1 tablespoon chopped cilantro
• freshly grated parmesan cheese (, to garnish)

Recipe

• 1 in an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
• 2 add water, broth, cumin, chili powder, salt, pepper and bay leaf.
• 3 stir in corn.
• 4 cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
• 5 preheat oven to 400 degrees.
• 6 lightly brush both sides of tortillas with oil.
• 7 cut tortillas into 2 1/2-by- 1/2-inch strips.
• 8 place on a baking sheet.
• 9 bake, turning occasionally, until crisp, 5 to 10 minutes.
• 10 sprinkle tortilla strips, cilantro and parmesan over soup.

Chicken Tortilla Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 6 corn tortillas, cut into thin strips
• 2 medium green bell peppers, chopped
• 1 medium red bell pepper, chopped
• 4 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 boneless skinless chicken breast halves, skinless, boneless, cut into thin strips
• 3 large tomatoes, peeled, seeded and chopped
• 1 1/2 teaspoons ground cumin
• 1 1/2 cups frozen corn kernels
• 6 cups chicken broth
• 1 lime, juice of
• 1 1/2 cups monterey jack cheese, shredded

Recipe

• 1 in a large soup pot, heat 2 tablespoons of oil over medium-high heat until hot. add the tortilla strips and cook, stirring, until strips are crisp and golden, 2-3 minutes. remove and drain on paper towels.
• 2 add remaining oil to the pot. add peppers, carrot, onion, garlic and chicken.
• 3 cook, stirring often, until onion is soft and the chicken is cooked through; 4-6 minutes.
• 4 add tomatoes, reduce heat to a simmer and cook, stirring occasionally, for 5 minutes. add cumin, corn and chicken broth.
• 5 heat to boiling, reduce heat to low and simmer, uncovered, for 10 minutes. stir in lime juice.
• 6 serve topped with tortilla strips and grated cheese.

Cream Of Tomato Soup Mix In A Jar

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 3 cups dried tomatoes, slices
• 1/2 cup dried powdered milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

Recipe

• 1 powder tomato slices in a blender or with a pestle.
• 2 add remaining ingredients.
• 3 add to a glass jar and tightly seal the lid.
• 4 attach the following instructions on a gift tag: cream of tomato soup.
• 5 add contents of jar to 1 1/2 quarts boiling water and simmer 10 minutes. add 1 teaspoon butter or margarine after cooking.

Cream Of Tomato Soupers

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 (28 ounce) cans san marzano tomatoes
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 quart beef broth
• 2 tablespoons sugar
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1 pinch cayenne pepper
• 2 tablespoons olive oil
• 1 1/2 cups half-and-half cream
• black pepper
• salt

Recipe

• 1 in a heavy dutch oven heat olive oil until it shimmers. add onion and saute on medium heat until transclucent and soft.
• 2 add garlic, stirring continually for 1 minute.
• 3 when fragrant add broth immediately, scraping up any bits and incorperating well.
• 4 add tomatoes, pepper,basil, and cayenne to pot. stir well and cover with lid.
• 5 bring to boil, then reduce to a simmer and stir frequently. check for seasoning. (salty/sweet/acid) adjust.
• 6 let simmer for at least 30 minutes to break down tomatoes, depending on cut you are using. (diced, stewed, puree, sauce, whole, chopped).
• 7 use an immersion blender to puree all of the soup, off of the flame.
• 8 add half-n-half to pureed soup and bring to simmer. do not boil.
• 9 serve and enjoy.

Boogie Woogie Beef Tips

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup red wine
• 1 (1 1/4 ounce) package onion soup mix (lipton)
• 1/2 teaspoon dried thyme
• 2 lbs stew meat
• 8 ounces fresh mushrooms, sliced
• 8 ounces baby carrots

Recipe

• 1 mix sauce in slow cooker.
• 2 add meat, carrots and mushrooms.
• 3 stir to coat meat with sauce.
• 4 cook on high for 4 hours or low for 8 hours.

Chicken Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 3 -4 chicken breasts (small to medium, skinless and boneless)
• 10 -12 cups chicken broth
• 2 cups carrots, crinkle cut
• 1 cup celery, diced
• 1/2 teaspoon garlic (minced, dehydrated)
• 6 ounces dried noodles (old fashioned or amish style is best)

Recipe

• 1 cut chicken into small cubes and boil in broth for about 30 minutes. or until the "scum" can be skimmed off the top.
• 2 after skimming the broth return it to stove top and add remaining ingredients except the noodles.
• 3 return the soup to boiling, cover and simmer for about 3 hours on low.
• 4 add noodles and cook till they are tender.

Carol Allen's Meat

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1 cup chopped onion
• 1 (8 ounce) package cream cheese
• 1 can cream of mushroom soup
• 1/4 cup milk
• 1 teaspoon salt
• 1/4 cup ketchup
• 1/3 cup sliced olive (optional)
• cooked rice or noodles or biscuit

Recipe

• 1 brown beef with onions.
• 2 drain off any fat.
• 3 mix in remaining ingredients.
• 4 pour into casserole dish.
• 5 bake at 375 for 10 minutes.
• 6 serve on rice, noodles, or biscuits.
• 7 **myfamily likes me to go easy on the onions, so i use less than 1 cup chopped onions.

Cheesy Chicken And Rice Tortillas

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 2 (10 3/4 ounce) cans condensed cheddar cheese soup
• 1 cup water
• 2 cups salsa
• 1 1/4 cups uncooked rice (not quick cook)
• 2 lbs boneless skinless chicken, cubed
• 10 flour tortillas

Recipe

• 1 mix soup, water, salsa, rice and chicken in slow cooker.
• 2 cover and cook on low 7 to 8 hours or until done.
• 3 serve on tortillas.
• 4 notes: i usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).

Christine's Chicken Pot Pie

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 double crust pie crust (homemade or store bought)
• 2 cups cooked chicken, cut into bite size pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 16 ounces frozen mixed vegetables
• 20 ounces cream of chicken soup
• 1/2 cup chicken broth (more may be needed)
• 1/2-1 cup milk
• 2 tablespoons flour
• 1/8-1/4 teaspoon dried rubbed sage
• 1/4-1/2 teaspoon dried thyme
• 1/4-1/2 dried parsley
• 1/8-1/4 teaspoon poultry seasoning
• 1/4-1/2 teaspoon salt
• 1/8-1/4 teaspoon pepper
• 3 tablespoons butter or 3 tablespoons margarine

Recipe

• 1 melt butter in skillet over medium-low heat. saute onions until translucent. when translucent add in garlic cloves. at this point you may need to add a little chicken broth to keep from sticking. once the garlic has cooked a few minutes sprinkle with the flour. continue cooking while stirring for a few minutes. then add more chicken broth till you have a smooth paste. then add in the two cans of chicken soup continuing to stir. you may need to add more chicken broth. at this point season the sauce with as much of each seasoning as desired. making sure to rub the seasoning's between your fingers while seasoning the sauce. stir to mix. remove from heat.
• 2 add the mixed vegetables and chicken stirring until combined. add milk to thin until filling is back to sauce consistency.
• 3 line a greased pie plate with one of the pie crust. pour the filling into the crust. with the remaining crust cut into strips and line pie plate to resemble lattace.
• 4 heat oven to 425 and bake for 35 - 40 minutes. remove from oven and allow to rest 15 minutes before cutting.

Chicken Soup

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

Ingredients

• Servings: 8
• 1 (32 ounce) carton swanson low sodium chicken broth
• 2 boneless skinless chicken breasts
• 1 cup baby carrots
• 1 small yellow onion
• 2 stalks green onions
• 1 small purple top turnip
• 1/2 cup fresh parsley
• 1 teaspoon dried dill
• 1 teaspoon fresh ground black pepper
• 2 -3 cups fresh cold water
• 1/2 butternut squash
• 2 large mushrooms
• 1 chicken flavored bullion cube

Recipe

• 1 chop all vegetables and place in a large soup pot.
• 2 add chicken broth and turn stove on to high.
• 3 chop chicken into bite sized pieces and add to soup mixture.
• 4 bring water to boil in a small pot and add bouillion.
• 5 add to soup mixture.
• 6 when soup comes to a rolling boil, turn heat down to simmer.
• 7 simmer until chicken is thoroughly cooked and vegetables are somewhat soft.
• 8 serve with crusty or dark bread.

Cream Of Tomato Soup

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

Ingredients

• Servings: 4
• 2 cups tomatoes, skinned and cut up
• 1/2 cup celery, finely chopped
• 1/4 cup onion, chopped
• 2 teaspoons brown sugar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 small onion, with
• 3 -4 cloves, stuck in it
• 1/2 small bay leaf
• 1/2 teaspoon paprika
• salt and pepper
• 1/2 teaspoon basil
• 1 tablespoon parsley
• grating nutmeg

Recipe

• 1 in a medium saucepan stew the first 5 ingreients up until sugar.
• 2 stew for at least 15 minutes.
• 3 blend until smooth and return to pot and simmer.
• 4 in a separate oven proof pot prepare sauce
• 5 melt butter over medium heat and add flour cook for about 2 minutes and gradually whisk in milk.
• 6 add onion and spices
• 7 whisk until the mixture thickens about 10 minutes.
• 8 place in 350 degree oven for 20 minutes
• 9 add to tomatoe mixture and stir.
• 10 serve with croutons and a dollop of sour cream and chopped chives sprinkle with a little paprika for decoration.

Cream Of Whatever Soup Mix

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1 cup non-fat powdered milk
• 3/4 cup cornstarch
• 4 tablespoons minced onions, freeze dried
• 2 tablespoons granulated garlic

Recipe

• 1 mix well and store in an air tight container.
• 2 when you need a cream of soup, for the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water.
• 3 add bouillon of choice or other flavoring -- if something like celery, saute it in butter first then add. cheddar add 1/2 cup cheese and tsp dry mustard and replace water with milk. other bases, sauté and spice as desired.
• 4 salt and pepper if needed.
• 5 cook until thick.

Cream Of Tomato Soup In Puff Pastry

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 10 -12 tablespoons unsalted butter, divided (5 to 6 ounces)
• 1 large yellow onion, sliced (about 1/2 pound)
• 6 garlic cloves
• 1 1/2 teaspoons whole black peppercorns
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1/4 cup tomato paste
• 2 1/2 lbs ripe tomatoes, cored and quartered
• 4 cups heavy cream
• salt
• 1/2 teaspoon pepper
• 1 lb puff pastry sheet (defrosted, if frozen)
• 1 egg

Recipe

• 1 melt 8 tablespoons of the butter in a large stockpot over medium-low heat. add the onion, garlic, peppercorns, thyme, and bay leaf; cover and cook for about 5 minutes. do not let the onion color. add the tomato paste and lightly "toast" the tomato paste to cook out the raw flavor, then add the tomatoes and 1 cup water, if needed (use only if tomatoes are not ripe and juicy). simmer over low heat until the tomatoes and onion are very soft and broken down, 30 to 40 minutes.
• 2 purée by passing through a food mill (or use a blender in batches, then strain). return the soup to the pot. add the cream and the salt, pepper, and 2 to 4 more tablespoons butter to taste. bring the soup to a simmer, then remove it from the heat. allow the soup to cool for 2 hours or overnight in the refrigerator.
• 3 divide the soup among six 8-ounce soup cups or bowls. roll out the puff pastry to 1/4 inch thick. cut out 6 rounds slightly larger than your cups. in a small bowl, beat together the egg with 1 tablespoon cold water. use a brush to paint the dough with the egg wash and then turn the circles, egg wash-side down, over the tops of the cups, pulling lightly on the sides to make the dough somewhat tight like a drum. (try not to allow the dough to touch the soup.).
• 4 preheat the oven to 450°f lightly paint the top of the dough rounds with egg wash without pushing the dough down. bake until the dough is golden brown, 10 to 15 minutes. do not open the oven in the first several minutes of cooking, as the dough may fall, serve immediately.

Apple Butternut Squash Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs butternut squash
• 1 medium onion, cut into eighths
• 1 medium carrot, trimmed, peeled and cut into eighths
• 1/4 cup butter, melted
• 3 large granny smith apples, cored, peeled and cut into eighths
• 3 (14 1/2 ounce) cans chicken broth
• 3/4 teaspoon salt
• 1 1/2 teaspoons fresh thyme, chopped
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 half squash lengthwise and scoop out seeds.
• 3 cut each half into thirds and peel.
• 4 place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
• 5 stir to coat.
• 6 roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
• 7 transfer vegetables to a large saucepan.
• 8 add apples, broth, and salt.
• 9 simmer, covered for 30 minutes until apples are tender.
• 10 add thyme and pepper, stir.
• 11 process soup in batches.
• 12 portion into bowls and garnish with fresh thyme sprigs if desired.

Chicken Tortilla Dumpling Soup

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 6 fajita-size flour tortillas
• 1 (3 -4 lb) chicken, cut into pieces (remove skin and excess fat)
• 1 onion, chopped
• 2 cups celery, sliced (divided)
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme leaves
• 1 cup carrot, sliced

Recipe

• 1 place the chicken, onions half the celery, salt, pepper and thyme. cover with water and bring to a boil. reduce heat to low and simmer (covered) for 1 hour.
• 2 take the chicken out of the pot and remove the meat from the bones (reserve). place bones back in the pot and continue cooking for 1 hour longer.
• 3 strain broth and return to pot with remaining celery and carrots. cook 20-30 minutes longer.
• 4 cut the flour tortillas in 1-inch wide strips; then cut strips into 3 or 4 pieces. add tortilla pieces and chicken to the boiling broth and simmer for 5 minutes longer. soup may be served with additional flour tortillas which have been warmed in the oven.
• 5 note: alabamaneenee, of the tohbb, suggests using the above recipe as basis for her chicken and dumplings. she does it this way: in step 3, when the vegetables are tender, sprinkle in about 3 tablespoons of flour, a little at a time, stirring constantly so broth will thicken slightly. she suggests you may wish to add a can of cream of chicken soup at this point if the flavor of the soup needs enhancing. continue with the recipe.

Chicken Tortilla Avocado Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 10 cups strong flavored chicken broth
• 2 tablespoons minced garlic
• 1 large onion, chopped
• 1 tablespoon chili powder
• 1 tablespoon adobo seasoning (traditional mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)
• 1 (10 ounce) can diced tomatoes and green chilies (, i use rotel brand)
• 1 1/2 cups sliced carrots
• 1 cup chopped celery
• 3 cups diced cooked chicken breasts
• 1/2 cup rice
• 12 corn tortillas, cut into 1-inch strips
• 3 cups grated mozzarella cheese
• 3 avocados, peeled and sliced at the last minute

Recipe

• 1 mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
• 2 bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
• 3 add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
• 4 in individual heat-proof bowls, place two tortillas cut into strips.
• 5 ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
• 6 place under broiler until cheese melts.
• 7 remove from oven, top with 1/2 sliced avocado and serve immediately.

Chicken Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 5 lbs chicken wings, thighs, legs
• 1 onion
• 3 stalks celery
• 3 carrots
• 1 turnip
• 1 parsnip
• fresh dill
• fresh parsley
• kosher salt
• fresh ground pepper

Recipe

• 1 add chicken to 12 quarts water, bring to boil, simmer for 15 minutes, remove fat from top add all veggies, washed and pared.
• 2 add chopped dill and parsley, salt and pepper to taste, and simmer partially covered for 2-3 hours.
• 3 strain all solid ingredients.
• 4 serve broth with thin noodles, rice or matzoh balls.

Chicken Breasts With Cheese Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 -10 boneless skinless chicken breasts
• 1 onion, thinly sliced
• 3 (10 3/4 ounce) cans cream of mushroom soup
• 1 lb velveeta cheese
• 2 ounces pimentos, chopped
• chopped green onion

Recipe

• 1 lay chicken breasts in a 9 x 13 baking pan.
• 2 salt + pepper to taste.
• 3 place thin onion slices over breasts.
• 4 melt together the remaining ingredients and pour over the chicken.
• 5 bake at 325 degrees for 1 hour covered.
• 6 do not let bubble. cook slowly.

Chicken Tortilla Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 (14 1/2 ounce) cans chicken broth
• 2 cups diced cooked chicken
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon chili powder
• 1 dash ground red pepper
• 2 cups broken corn tortilla chips
• sharp cheddar cheese
• 1 tomato, chopped

Recipe

• 1 in large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder and ground red pepper.
• 2 bring the soup to boiling. reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
• 3 ladle the soup into idividual bowls and add a small handful of the tortilla chips to each soup bowl. sprinkle with cheddar cheese and chopped tomato. serve immediately.

Chicken Tortilla

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 cups cooked chicken or 3 cups cooked turkey, chopped
• 1 (4 ounce) can chopped green chilies
• 1 cup chicken broth
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cream of mushroom soup
• 1 cup salsa (fresh or bottled)
• 1 small onion, chopped
• 12 corn or 12 flour tortillas
• 2 cups shredded sharp cheddar cheese

Recipe

• 1 in a large bowl combime, chicken, chiles, broth, soups, salsa, and onion. set aside.
• 2 take half the tortillas and rip them and place them on the bottom of a greased 13x9 pan, taking car to leave no "bare" spots.
• 3 top with half the chicken mixture, then with half the cheese.
• 4 repeat.
• 5 bake uncovered at 350 degrees for 35-45 minutes or until cheese is melted and dish is bubbling.

Borage Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1/2 lb borage leaves, finely chopped
• 1 ounce butter
• 2 ounces pearl barley
• 2 pints chicken stock
• 2 tablespoons cream or 2 tablespoons yogurt
• salt and pepper
• borage fresh edible flower

Recipe

• 1 in a large pot combine the barley the barley and stock, and cook until tender.
• 2 in a small sauce pan, cook the borage leaves in the butter until they are tender.
• 3 add the leaves to the stock and boil again, then reduce heat and simmer for 10 minutes.
• 4 season to taste.
• 5 pour the stock mixture into a blender and blend till smooth, then reheat and serve.
• 6 top with cream or yogurt and sprinkle with the brilliant blue borage flowers.

Chicken Tortilla Soup

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup milk
• 8 ounces velveeta cheese, food cubed
• 1 (10 ounce) can ro*tel tomatoes and green chilies
• 2 cups shredded canned chicken
• 1 teaspoon cumin
• 2 teaspoons chili powder
• salt and pepper
• 4 -6 flour tortillas, as needed
• 2 cups shredded colby-monterey jack cheese

Recipe

• 1 melt butter in pot over medium heat.
• 2 stir in flour and cook, stirring often, for 3 minutes.
• 3 slowly whisk in small amounts of chicken broth at a time, then whisk in milk.
• 4 reduce heat to low and stir in velveeta cubes; stir until melted.
• 5 stir in ro*tel, chicken, and spices.
• 6 once soup is heated through, add the shredded cheese and stir until melted.
• 7 can be served with tortilla strips and a handful of cheese on top once ladled into bowls.

Cajun Gumbo

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 lb okra, thinly sliced
• 1 large onion, thinly sliced
• 1 green bell pepper, seeded and sliced
• 2 celery ribs, sliced
• 1 garlic clove, crushed
• 2 tablespoons whole wheat flour
• 4 drops dark sesame oil
• 3 cups water or 3 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 cup tomato
• 1 sheet fresh seaweed, kombu, 8 x 10 cut in 1-inch squares
• 1/2 cup wakame seaweed
• 1/4 teaspoon salt
• fresh ground black pepper
• 1/2 teaspoon hot pepper (cayenne powder or any hot sauce)

Recipe

• 1 note the computer doesn't understand kombu. so fresh seedweed should be kombu instead.
• 2 soak seaweeds in hot water or veggie broth and set aside.
• 3 in small amount of water or veggie broth, saute okra, onion, pepper and garlic over medium heat until onions are translucent, about 5 minutes. set aside.
• 4 make a roux with the flour and oil by blending until well mixed and cooking over a medium heat until brown (but not black), about 10 minutes.
• 5 add liquid from seaweed very slowly, mixing to remove any lumps and simmer. add seaweed, bay leaves, thyme and hot pepper until mixed. add tomatoes, combine with cooked okra and simmer 5 minutes. remove bay leaves and serve.

Cheesy Chicken Chowder

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

Ingredients

• Servings: 4
• 2 (10 ounce) cans cheddar cheese soup
• 2 (10 ounce) soup cans milk
• 1 1/2 cups salsa
• 1 red pepper, diced (may substitute any color pepper)
• 4 green onions, chopped
• 3 cups cooked chicken, diced
• 1/4 cup sour cream (optional)

Recipe

• 1 mix soup, milk, salsa, red pepper and green onion in 2 litre saucepan.
• 2 heat to boiling, then simmer about 5 minutes.
• 3 add chicken and heat through.
• 4 serve individual bowls with sour cream if desired.

Cream Of Tomato Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 (28 ounce) cans whole tomatoes, cut up
• 1 quart cream
• 1 teaspoon basil
• 1 cup shredded mozzarella cheese
• 3 tablespoons sugar
• salt and pepper, to taste

Recipe

• 1 in a large sauce pot, mix the cream and tomatoes together and bring to a boil.
• 2 blend the soup with a hand blender.
• 3 add the basil and cheese.
• 4 stir over low heat until the cheese is melted.
• 5 season with the sugar, salt and pepper.
• 6 serve.