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Results 51 - 60 of 132 for spanish soups
Place lentils on a sheet pan and pick through to remove debris and stones. Rinse well and place lentils in a 3-quart pot. Fill pot with ...
Add all ingredients in pot. Note: If you use the Swansons canned chicken don't drain the juices from the can - just add juice and all into ...
Slice onions. Thinly peel off ... down/deglazing process. This soup has a very nice flavor ... of Jewish stuffed cabbage made with sour salt.
Cut the onions in half ... Saute in a soup pot (large) with butter. When ... Parmesan cheese and put under broiler until cheese starts to bubble.
NOTE: Reserve thin, center cut mushroom slices and small sage leaves to use as garnish. 1. In a two quart saucepan combine olive oil, ...
56. BEEF BARLEY SOUP
Using a 12 quart stock ... add to the soup. Cook over medium high heat ... 1 1/2 hours. Stir frequently as the soup thickens. Remove and serve.
Sprinkle onions with sugar. Saute slowly in butter until they turn a delicate gold. Add condensed beef broth and water. Cover and simmer ...
Melt butter in 9 inch ... 1/3 of the soup into blender. Cut cheese into ... cream and correct seasonings if necessary. Makes about six servings.
Dice beef, lamb and chicken into bite-size pieces and put in a pot to boil with salt. Use enough water to cover and boil with 1 small ...
Bake potatoes at 350°F for 4 minutes. Peel and cut into small pieces. Sauté onions, garlic and carrots in vegetable oil. Add ...
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