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Results 71 - 80 of 148 for 8 gallon soups
71. BROTH
Combine ingredients in a large pot. Bring to a boil, then turn down to simmer. Cook about 3 to 4 hours. Strain out meat and vegetables. ...
Cook macaroni and drain. Place ... cream of chicken soup. Add salt and pepper to ... in 350 degree oven for 40 to 50 minutes. Serves 100 people.
73. SALMON SOUP
Salt and pepper to taste. Heat and serve. Better if made ahead.
Cover bottom of heavy 17 quart pot with olive oil. Saute onions until clear, stirring occasionally. Add chopped celery hearts and green ...
75. TOMATO SOUP
Cook tomatoes, celery, green peppers, ... cornstarch in water and mix in soup; bring to a boil. Seal in jars. When you open add half a jar of milk.
Dice and saute peppers and onions in butter in large stock pot. Add beef broth, tomatoes and juice. Bring to rolling boil, add seasoning. ...
Peel and boil the potatoes. ... celery, and onions to milk. Stir in the bacon and seasoning and heat the soup through. Makes about 3/4 gallon.
78. STEAK SOUP
1. Melt 1 stick butter ... Stir in 1/2 gallon of water. 3. Saute 2 ... and add to soup. 4. Add 1 cup ... vegetables are done. Serve with garlic bread.
Cook potato and onion until very tender in smallest amount of water possible. Cut Velveeta cheese into small pieces and add milk. Simmer ...
Cook barley. Dice vegetables into small pieces and saute slowly in covered pot. Drain barley and add to vegetables. Add stock and Bouquet ...
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