2 cups nonfat dry milk powder |
3 1/2 cups water |
1 (1 1/2 ounce) envelope knorr vegetable soup mix |
1 teaspoon salt |
1 teaspoon black pepper |
2 tablespoons olive oil |
8 tablespoons butter (divided into two parts) or 8 tablespoons margarine (divided into two parts) |
3 tablespoons white flour |
1 (8 ounce) package of room temperature cream cheese (softened) |
8 ounces sour cream |
1/2 teaspoon salt (for mushrooms & onions) |
1/2 teaspoon black pepper (for mushrooms & onions) |
1 (10 ounce) package of fresh frozen chopped spinach (thawed and squeezed dry) |
1/2 cup fresh grated parmesan cheese |
6 ounces portabella mushrooms (coarsely chopped) |
1 1/2 cups yellow onions, coarsely chopped |
3 cups cooked chicken (cut in bite sized chunks) |
1/2 cup roasted unsalted cashew pieces |
3 cups cooked farfalle pasta (aka bowtie pasta) |
1/2 cup fresh grated parmesan cheese |
1/2 cup roasted unsalted cashew pieces |
1/2 teaspoon sweet paprika |