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Results 101 - 110 of 213 for weeding soup
101. BARLEY SOUP
Peel potato and carrot and ... flakes, and dill weed and bring to a boil. ... tender. Serve hot soup plain or stir 1/4 cup ... serving. Serves 4 to 6.
102. MUSHROOM BARLEY SOUP
Heat oil and butter in a large heavy pot over medium-high heat. Add onions, carrots and mushrooms. Cook, stirring frequently, about 5 ...
Heat water, beans, peas, cauliflower, ... Heat just until hot (do not boil). Garnish each serving with dill weed. 10 servings of 3/4 cup each.
Peel and dice the vegetables. Cook all of it in the butter, in covered pot for about 10 minutes, or until onion is tender. Add this to the ...
Peel cucumbers and cut in 1/2 inch chunks. Saute shallots and onions in butter until yellow. In a saucepan combine onion mix, cucumbers, ...
106. BARLEY SOUP
1. Peel potato and carrot ... flakes, and dill weed - bring to a boil. ... 5. Serve hot soup plain or stir 1/4 cup ... serving. Serves 4 to 6.
107. CUCUMBER YOGURT SOUP
Mix ingredients well and chill 5 or 6 hours. Serves 6.
Puree everything except scallion in a blender. Garnish with scallions or chives. Serve cold.
Combine water, bouillon cubes, onion, ... smooth. Add cream or buttermilk; mix well and chill thoroughly. Garnish with chopped dill weed. Serves six.
110. TOMATO - LENTIL SOUP
Saute carrots, onions and celery ... and salt. Simmer 2 hours or until lentils are tender. Add bouillon cubes, tomato paste and dill weed; stir.
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