61746 soup comfort your soul Recipes

ground chuck, saltine crackers, crushed, parsley flakes, pepper, garlic salt, egg, milk, cream of mushroom soup, butter (can use olive oil)

lean ground beef, egg noodles, cream of tomato soup, shredded cheddar cheese, canned corn (drained ), chopped onion, salt, black pepper, garlic powder, dried parsley, dried basil, dried oregano

vegetable oil, butter or 1 tbsp margarine, boneless skinless chicken breast , cut into cubes, chopped onion, chopped green bell pepper, condensed cream of mushroom soup, water, uncooked rice, salt, chili powder, pepper, paprika

beef stew meat, italian dressing, worcestershire sauce, diced tomatoes, undrained, onion soup mix, red wine, garlic cloves, bay leaves, pepper, beef broth, water, potatoes, peeled and diced, carrots, diced, onion, celery, peas, green beans, corn, flour (mixed with water to make a paste for thickening)

uncooked wide egg noodles, celery rib, sliced, green onions, sliced, sour cream, half-and-half cream, chicken noodle soup, salt, pepper, american cheese

condensed cream of mushroom soup, undiluted, sour cream, shredded part-skim mozzarella cheese, green onions, sliced, frozen cubed hash brown potatoes, thawed

eggs, lightly beaten, condensed cream of mushroom soup, undiluted, onion, chopped, shredded cheddar cheese, shredded swiss cheese, mayonnaise, butter, melted, frozen broccoli cuts, thawed, frozen chopped broccoli (about 3 cups), thawed, dry bread crumbs

southern comfort, cranberry juice, pineapple juice, midori melon liqueur, vodka, grenadine, maraschino cherry, lime slice

onions, chopped, celery, chopped, bell pepper, chopped, fresh parsley, chopped, peanut oil, garlic, chopped, steak sauce, louisiana hot sauce, ketchup, salt, southern comfort

ice, whiskey liqueur (recommended : southern comfort), pear nectar, herbed spiced spanish liqueur (recommended : licor 43), see cook s note, bitters, ice cubes, sliced seckel or other small pear, suggestion : cocktail glass

ice cubes, whiskey (recommended : southern comfort), pear nectar, licor 43, bitters, seckel or other small pear, thinly sliced

southern comfort, cranberry juice, pineapple juice, melon liqueur, vodka, splash grenadine, garnishes: maraschino cherry , lime slice

eggs, lightly beaten, condensed cream of mushroom soup, onion, chopped, shredded cheddar cheese, shredded swiss cheese, mayonnaise, butter or 2 tbsp margarine, frozen broccoli florets, thawed, dry breadcrumbs

ground beef, garlic clove, onion, green bell pepper, tomato soup, beef broth, low sodium soy sauce, elbow macaroni, shredded cheddar cheese

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish