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Results 11 - 20 of 48 for carrot bisque soup
Cut carrots in thin slices and par ... Drain. Mix together soup and remaining ingredients and bring ... refrigerator; it will keep up to 2 weeks.
Cook vegetables in butter, covered ... 2 cups water, soup, wine, sour cream and ... do not boil. Garnish with thin zucchini slices if desired.
In 2 quart saucepan, over medium heat in butter, cook carrots, celery, and onion until tender-crisp. Stir in above mixture and heat thoroughly.
14. CRAB BISQUE
Blend all but crab and sherry and heat just to boiling. Add crab meat; heat through. Add cooking sherry just before serving. Float butter ...
In covered Dutch oven, cook zucchini, carrots, celery and onion in ... pan combine water, soup, wine, sour cream and ... Makes 8 (1 cup) servings.
In Dutch oven, cook vegetables ... 2 cups water, soup, wine, sour cream and ... but do not boil. Garnish with fresh parsley if desired. Serves 8.
Combine vegetables and chicken broth in a Dutch oven; cover and simmer 15 to 20 minutes or until vegetables are tender. Spoon half of ...
18. COPPER PENNIES
Bring to boil, add green pepper and onions. Boil 5 cups carrots. Don't boil too long. Salt and pepper to taste. Refrigerate overnight.
19. E-Z BEEF STEW
Preheat oven to 325 degrees. Salt and pepper meat. Mix remaining ingredients together in baking dish. Cover and bake about 4 1/2 hours. ...
20. GLAZED CARROTS
Skin carrots and slice julienne; boil in ... sauce with remaining ingredients. Pour over carrots and refrigerate overnight. Serve hot or cold.
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