|by Prosper Montagne|
Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past...
1 - 10 of 60 for french vegetable soup
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For 4 servings you will need: TIPS: This soup can be made ... it gets too thick, thin with additional cream or milk. It is also delicious served chilled.
Put all the vegetables and the bouquet ... the pan, return the soup to it, and reheat it. Serve the soup in warmed bowls and sprinkle with grated cheese.
Saute onion and ... cream. Simmer until vegetables are tender. Add ... through. Garnish each serving with 1 tablespoon sour cream. 145 calories per 1 cup.
In Dutch oven ... Stir in onion soup, 5 soup ... hours. Add all vegetables; reheat to ... how much it will make. The more you reheat the better it gets.
Combine beef and chicken stock. Add diced carrots, celery, onions, beef and seasonings. Bring to boil, reduce to simmer. Skim carefully. Add tomato ...
Brown meat in ... and stir in soup and 6 cans ... 1/2 hours. Add vegetables. Reheat to boiling; simmer ... minutes or until meat and vegetables are tender.
In Dutch oven ... stir in onion soup, 5 cans ... 1/2 hours. Add vegetables and reheat to ... vegetables are fork tender. Stir in Parmesan cheese. Serves 8.
In Dutch oven ... in undiluted onion soup, 5 soup ... hours. Add all vegetables, reheat to ... and vegetables are tender. Stir in cheese. Makes 8 servings.
In a large ... to this the French-style green beans, ... With the remaining vegetable oil, saute the ... cream of mushroom soup and simmer for ... be served over rice.
Saute onions and ... cream. Simmer until vegetables are tender. Add ... with 1 tablespoon sour cream. Yield: 6 servings - 1 vegetable and 1 bread and 1 fat.
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