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Results 111 - 120 of 213 for weeding soup
Melt butter; add flour and ... 10 minutes. This soup is best when allowed to ... blend flavors before serving. Heat well before serving. Serves 4.
112. COLD CUCUMBER SOUP
Saute two diced cucumbers in 2 tablespoons butter with leek or onion until tender. Stir in 1 tablespoon flour, then whirl in blender 1 ...
113. BEEF-VEGETABLE SOUP
For 4 servings you will need: TIPS: Other vegetables, such as potatoes, green beans, peas, celery or parsnips might be added. OR substitute ...
114. DILLED CARROT SOUP
Slice and cook in 1 tablespoon butter or chicken fat about 5 minutes. Add carrots and broth to onion. Cook 15 minutes, slowly, covered. ...
Heat 2 tablespoons oil in ... broth and dill weed. Cover and simmer for ... between 4 heavy soup bowls. Pour the hot chicken ... and Monterey Jack cheese.
116. BEAN & POTATO SOUP
In 2 tablespoons clarified butter ... tender. Add dill weed and sour cream. Heat through ... variation of a Czech yellow wax bean called Vomache.
117. COLD CUCUMBER SOUP
Combine all ingredients in an electric blender; process until smooth. Chill thoroughly. Makes 3 1/2 cups.
Simmer poultry about 1 hour. Strain, reserving liquid. Pick meat off of bones. Return liquid and poultry to pan. Add remaining ingredients ...
119. MUSHROOM SOUP
Saute onions in butter. Add salt, mushrooms, 1 teaspoon dill, 1 cup stock, soy sauce and paprika and cover. Simmer 15 minutes over low ...
120. MUSHROOM SOUP
Melt 3 tablespoons butter in ... remaining butter. Saute mushrooms. Combine half & half with flour. Stir into soup. Cook until slightly thickened.
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