|Good Old Food: A Taste of the Past|
|by Irena Chalmers|
A nostalgic flavor can be felt in every kitchen with this volume's 250 authentic recipes brought to America in past generations from all around th...
Results 1 - 10 of 68 for country vegetable soup
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Select lean, less ... for a heartier vegetable mix. Mince garlic. ... reduce bouillon or soup base to 1 ... dumplings. This is even better the next day!
Serves 10. Approximately ... and simmer, covered, 45 to 60 minutes, or until vegetables are very tender. Remove bay leaves. Serve hot, topped with cheese.
In 4 quart ... stand 5 minutes. Discard bay leaf. Divide parsley into individual serving dishes. Pour hot soup over parsley. Serve immediately. 6 servings.
Combine in cooking ... that the meat will be tender with the rest (vegetables) when it's added. When ready to serve, add about 1 1/2 cups milk to flavor.
Add cold biscuit or bread to thicken soup. Simmer meat ... potatoes and all vegetables and cook 45 ... sweet milk before eating. Makes 8 to 12 servings.
In large pan, heat oil, cook vegetables, parsley, and ... stirring occasionally 5 minutes or until noodles are tender. Remove bay leaves before serving.
Combine first 9 ingredients in large soup kettle and bring ... ingredients and cook an additional 1 hour. If soup is too thick, more water may be added.
Place chicken, water, ... extract juice. Discard vegetables, return broth ... If possible, make soup to this point ... pepper, if needed. Makes 8 servings.
Combine beef and chicken stock. Add diced carrots, celery, onions, beef and seasonings. Bring to boil, reduce to simmer. Skim carefully. Add tomato ...
In a large ... bring to a boil and simmer, covered 45 to 60 minutes or until vegetables are very tender. Remove bay leaves. Serve hot, topped with cheese.
Result Page: 1
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