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Results 71 - 80 of 115 for creamy vegetable soup
Heat butter in large skillet. ... (half & half or cream), curry, salt and pepper. Return soup to pea and simmer until heated through. Serves 6-8.
In a 3 quart saucepan, ... heat until the vegetables are tender, about 3 to ... through. Season with freshly ground black pepper. Makes 1 quart.
Combine first 9 ingredients in a Dutch oven, stirring well. Cook over medium heat 5 to 8 minutes or until thoroughly heated. Remove from ...
Cook together frozen vegetables and seasonings, drain. In large ... combine cooked vegetables, soup and eggs beaten into milk. ... until topping is brown.
Rinse wild rice; saute in vegetable oil. Add water and salt; ... liquid. In large soup kettle, saute onion, celery and ... with parsley. 8-10 servings.
Place all ingredients in large kettle; and simmer (low heat) about 1 1/2 hours or until veggies are tender. Be careful not to scorch.
Peel and thinly slice onions ... Stir in potatoes, vegetables, or chicken stock and ... minutes or until potatoes are tender. Remove 1/2 of soup.
Butter a 9x13 inch pan. Place frozen vegetables in the pan and let ... the rest of the croutons. Bake 20-30 minutes longer in 325 degree oven.
Combine all ingredients in 3 quart casserole. Stir until well blended. Cover. MICROWAVE 7 to 8 minutes on HIGH, or until hot.
In large skillet, melt butter. ... from heat. Add soup, sour cream and mix ... on top of vegetables. Bake at 350 degrees ... lightly golden. Serves 6.
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