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Results 81 - 90 of 203 for cream of vegetable soup
2 quart casserole, 350 degrees for 30 minutes or microwave for 15-20 minutes on high.
In skillet, cook onion in ... tender. Stir in soup and milk. Add chicken; cook until tender. Stir in vegetables and potatoes; heat through. 4 ... cooking time: 20 minutes.
1. Heat water and bouillon ... stir bouillon and vegetables. Cook and stir until ... gradually into hot mixture. Garnish each serving with parsley.
In heavy kettle, bring water ... reserve 2 cups of vegetables from broth before pureeing, then return to soup. Return to heat. Add ... Add salt, if desired.
In heavy soup kettle, bring water to a ... can reserve 2 cups of vegetables from the broth before pureeing and return them to soup as you reheat.
Combine cauliflower, onion, garlic, bouillon, ... tender. Spoon 1/2 of cauliflower mixture into electric blender; ... 82 calories. Makes 6 cups.
Combine butter and oil in ... Spoon a third of squash mixture into container of ... heat, stirring constantly, until well heated. Yield 10 cups.
Finely chop or shred carrot, ... water. Cook until vegetables are very tender, then mash ... small cubes. Simmer over low heat until cheese melts.
Peel and quarter tomatoes; remove and discard seeds. Melt butter in a large saucepan. Add shallots, saute until transparent. Add stock and ...
90. BASIC CREAM SOUP
Makes 4 servings and can ... a few pieces of the main vegetable to be added during the ... egg yolks and cream together. Spoon a little of the hot soup into the egg-cream mixture and ... light cream). Works great!
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