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Results 111 - 120 of 13,040 for soup of the 1920s
111. POTATO CHEESE SOUP
Each time this soup is reheated, it gets better! ... Mash or cube the potatoes depending on the desired ... will be thick. Add milk to reheat. .
112. POTATO AND LEEK SOUP
Gently fry the potatoes, leek. coriander powder, pepper, ... more liquid the soup will become. Add the cream/milk ... with a topping of chives with crusty bread.
113. 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
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 ... next 4 ingredients (bouillon through cheese). Cook until thickened. Makes 3 - 4 servings.
116. CREAM OF POTATO SOUP
Boil together potatoes and onions. ... in just enough of their own liquid to make the mashing possible. Season with salt ... Do not allow soup to boil but cook until ... the soup, if desired.
Brown garlic in olive oil. ... garlic then add the can of tomato sauce and one can ... grew up with. The meatballs add wonderful flavor. Enjoy! .
118. 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 ... seasonings to taste. Serving Size: 6.
119. FRENCH ONION SOUP
Slice onions, saute in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. ...
120. 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.
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