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Results 111 - 120 of 13,040 for 1800s soups
111. POTATO CHEESE SOUP
Each time this soup is reheated, it gets better! ... Season to taste with salt and pepper before serving. Soup will be thick. Add milk to reheat. .
112. STUFFED CABBAGE SOUP
Brown the above and drain well. Add the above to: Bring all to a boil then simmer until rice and cabbage are done. . J. Pollack-Firda
113. POTATO AND LEEK SOUP
Gently fry the potatoes, leek. ... more liquid the soup will become. Add the cream/milk ... a bowl with a topping of chives with crusty bread.
Put all ingredients in kettle and simmer for 2 hours or until vegetables are tender. Be careful not to scorch.
115. HEALTHY POTATO SOUP
Cook the vegetables (first 5 ingredients) until done. Don't drain! Add next 4 ingredients (bouillon through cheese). Cook until thickened. ...
116. CHEDDAR CHEESE SOUP
Cook onion in butter until ... cheese. Stir until completely melted. Add white flour for a thicker soup and sprinkle cheese on top. Serve hot.
117. VEGETABLE BEEF SOUP
In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the ground beef and cook until ...
118. CREAM OF POTATO SOUP
Boil together potatoes and onions. ... Do not allow soup to boil but cook until ... creamed corn or peas can also be added to the soup, if desired.
Brown garlic in olive oil. Mix 2 cans beans with one can water in electric blender until almost smooth. Add blended beans to browned garlic ...
120. FRENCH ONION SOUP
Slice onions, saute in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. ...
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