|A Platter of Figs and Other Recipes|
|by David Tanis|
Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef a...
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!
Place chicken, water, ... extract juice. Discard vegetables, return broth ... If possible, make soup to this point ... pepper, if needed. Makes 8 servings.
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 large pan, heat oil, cook vegetables, parsley, and ... stirring occasionally 5 minutes or until noodles are tender. Remove bay leaves before serving.
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.
In 4 quart ... stand 5 minutes. Discard bay leaf. Divide parsley into individual serving dishes. Pour hot soup over parsley. Serve immediately. 6 servings.
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.
Combine beef and chicken stock. Add diced carrots, celery, onions, beef and seasonings. Bring to boil, reduce to simmer. Skim carefully. Add tomato ...
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.
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.
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