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Results 1 - 10 of 398 for soup base
To reconstitute for one can soup add 1/3 cup mix with ... thick as soup. Makes 3 cups or 9 cans soups. Mix thoroughly and store in cool dry place.
To one cup water add one chicken bouillon cube. Add one cup milk. Thicken with 3 tablespoons flour in 1/4 cup water. Add 1/2 to 1 cup ...
In medium saucepan, saute onion ... DO NOT BOIL. Soup variations below: Add to base: Simmer 20 minutes. Cook ... Season with 1 teaspoon dill weed.
Melt butter in saucepan. Add ... until desired thickness is reached. Cream soup can be made from either sauce by adding additional ingredients.
Cook 2 sticks of butter ... paste on your soup pot. Add 2 quarts chicken ... ingredients/seasonings of your choice. Chill overnight for best flavor the next day.
Puree ingredients in blender until ... into any cooled soup instead of cream or milk ... recipe. Heat gently and serve. Do not boil. Makes 2 cups.
In a 3 or 4 quart saucepan combine the broth, onion, celery and carrot. Bring to boil; reduce heat. Cover and simmer 15 minutes. Cool. ...
Melt butter in a medium ... broccoli and mushroom soup or keep up to 1 ... be frozen for as long as 1 month. Thaw before use. Makes 4 1/2 cups.
Combine cheese and milk in ... into slightly cooled soup. Heat gently before serving ... cheese will produce a creamier consistency, if you prefer.)
Melt butter over medium heat, ... 1 cup or 1 pint containers. To use, combine equal parts thawed soup base and chicken stock. Heat and serve.
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