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Results 51 - 60 of 679 for chowders soups
Saute just until tender 1/2 cup chopped onion and 1/2 cup chopped celery in 4 tablespoons butter. Add remaining ingredients. Heat on low ...
Saute onion. Add remaining ingredients. Heat completely. When serving, sprinkle with parsley flakes and a pat of butter.
Mix all ingredients and simmer slowly until onions are done. (Be careful not to reach a rolling boil, this causes it to curdle.)
Cover potatoes with boiling water and simmer until potatoes are tender. Season with salt and pepper to taste. 1 equal of whole milk or more ...
Use just enough water to ... cream of chicken soup, 1 can evaporated milk ... consistency of your family likes; heat and serve. Serves 8 or more.
Cook above vegetables in 4 tablespoons butter for 20 to 25 minutes (until tender). Add 5 tablespoons flour and 3 cups chicken bouillon. ...
Drain tuna. Cook potatoes in ... and vegetables into soup pot. Simmer 15 minutes, stirring ... onion. Yield: 8 servings - 124 calories per serving.
Combine water and bouillon cubes in Dutch oven and bring to a boil. Add potatoes, onions, carrots, and green peppers. Cover and simmer ...
Put everything into slow cooker. Cook on high for 1 hour. Refrigerate overnight. Cook on low for 4-5 hours. Serve.
Pick your own favorite veggies. ... stir in one soup can of milk and 1 ... Sprinkle with grated cheese and serve. Makes approximately 3 servings.
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