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Results 31 - 40 of 137 for 3 gal soup
Roast and peel peppers. Saute onion. Add wine and stock. Reduce heat. Add peeled peppers. Blend until smooth. Add salt and pepper to taste.
Cook barley in chicken broth for 1 hour. Add the onions and celery and seasonings. Cook for another hour. Add the chicken and carrots and ...
Mix together the following: Add ... together. Melt 1 pound of butter and add flour to thicken. Add to soup and thicken to desired consistency.
(An "Olde English" recipe.) Serves 6 to 8. Saute' vegetables in butter. Add seasonings. Slowly add flour and chicken stock. Cook low, stir ...
35. MINESTRONE SOUP
Place beef roast, water and ... Remove bay leaves. Ladle into soup bowls; sprinkle with Parmesan cheese. Yield: about 40 servings (10 quarts).
1. Bring chicken broth to ... butter in a soup pot. Add green onions and ... and freezes well. This is great with Sausage Upside-Down Cornbread.
37. BEAN SOUP
Cook all ingredients until very tender. Add more water (may be added if needed). Serve with hot cornbread.
Brown butter; add onions and cook a little. Add a gallon of milk. Mix 6 to 7 cups flour with some milk and add to boiling milk. When ...
Brown butter; add onions and fry a little. Add milk; mix about 3 cups flour with a little milk. Add to boiling milk. When thickened, add ...
Add bouillon cubes to the ... tender and heated through. Other vegetables may be added if wished. If desire thicker soup, start with 1 quart juice.
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