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1/4 cup chopped onion
Saute onions in butter; add flour when onions are clear. Cook until flour is done; add chicken stock, bay leaf and broccoli (put in blender if lumpy). Cook until vegetables are tender. Add half and half and season taste.
3 tablespoons butter
3 tablespoons flour
3 cups chicken stock
1/4 bay leaf
1 cup chopped broccoli
1/2 cup half and half
Serve hot.
1 quart
1 broiler-fryer, cut into pieces and skinned
Combine first 5 ingredients in Dutch oven; bring to boil. Cover; reduce heat and simmer 45 minutes. remove chicken from broth; let cool.
Recipe from SOUTHERN LIVING MAGAZINE--January, 1988
3 fresh celery leaves
4 cups water
3/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 tablespoons minced fresh parsley
1/4 teaspoon coarse pepper
2 cups water
1 teaspoon chicken bouillon granules or chicken soup base
1 cup uncooked egg noodles
1 bay leaf
Coarsely ground pepper (optional)
Strain chicken broth; discard celery leaves and fat. Return broth to Dutch oven; add green onions and next 9 ingredients. Cover and simmer 20 minutes.
Bone and coarsely chop chicken; add to broth mixture and cook 5 minutes longer;
remove bay leaf
6 cups
8 ounce package frozen mixed vegetables, mixed vegetables with onion sauce, or green peas in onion sauce
Place vegetables in 2-quart casserole; cover and microwave at High for 7-9 minutes, until vegetables are crisp-tender. Stir in soup; gradually add milk, stirring until blended. Add dillweed and pepper.
Recipe from SOUTHERN LIVING MAGAZINE--March, 1988
18 ounce can creamy chunky mushroom soup (Campbell's) undiluted
1 cup milk
1/4 teaspoon dillweed
1/8 teaspoon fresh coarsely ground black pepper
6-3/4 ounce can chunk ham, drained and broken into chunks (or dice you own ham)
1 ounce shredded Swiss cheese
1/4-1/2 cup plain croutons
Microwave at High 3 minutes; stir. Add ham and microwave at High 2-3 minutes, until thoroughly heated. Let stand 2 minutes. Sprinkle each serving with cheese and croutons.
4-1/2 cups
1 pound dried great Northern beans
Rinse beans and place in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and discard liquid.
1 to 2 pounds lean ground beef, browned
Cook at medium to low heat until very thick (or according to your taste.) It might be a good idea to cook the onion with the ground beef--and I use lots more onion (not necessarily green ones). You can also add regular stewed tomatoes, if you want it to go farther--but not hot ones!! Or more minestrone.
Recipe from Juli White Addington, Basil's first cousin--Lubbock, Texas--1996
14 ounce can of vegetable broth
Bring broth and potato liquid to boil in a large sauce pan; add mixed vegetables, onions and thyme.
3/4 pound potatoes, peeled and cut into 2” chunks (about 2 cups)
Place potatoes and leeks in work bowl of food processor; process until coarsely chopped. Scrape into a 2-1/2 quart soufflé ¤ish; add 1-1/2 cups broth. Cover tightly and microwave at 100% for 10 minutes. remove and uncover.
4 servings
1 can cream-style corn
Place oil in 4-1/2-quart Dutch oven or soup pot over medium-high heat. Stir in the onions and cover; cook about 5 minutes, until onions are crisp-tender. Stir in the garlic; add chicken broth and raise heat to high. Add cream of chicken soup; stir to mix well.
Allow the soup to come to a boil while draining the chilies and chicken, then add them to the pot. When the soup boils, reduce heat to low. Add the creamed corn, chili powder and cumin; stir to mix well. Remove pot from the heat and stir in the milk. Serve at once, garnished with cheese, if desired.
2 cups chopped onion
1 cup sliced celery
3 tablespoons butter
2 garlic cloves, minced
1 meaty ham bone
2 cups water
14 ounce can chicken broth (or make your own with bouillon or soup base)
14 ounce can stewed tomatoes
2 bay leaves
2 whole cloves,br>
1/2 teaspoon pepper
2 cups milk
2 cups (8 ounces) shredded Cheddar cheese
In the same kettle, saute onnion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil.
Reduce heat; cover and simmer 2 hours. Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup.
Chill for 8 hours, or overnight. Skim fat from soup. Stir in milk; cook on low until heated through. Just before serving, stir in cheese.
1 can diced Rotel (hot tomatoes) (2 cans if you like your food spicy)
1 can beef broth
2 large (4 small) cans CampbellÂ’s Homestyle Minestrone soup
4 green onions, white part only, chopped
16 ounce can of small whole potatoes, drained and liquid reserved
10 ounce package of frozen mixed vegetables
1 cup frozen small whole onions
1-1/2 teaspoons dried thyme
10 ounces smoked ham
2 cups half-and-half
1/4 teaspoon freshly ground black pepper
Meanwhile, finely chop ham and potatoes. Add ham, potatoes, half-and-half and pepper to saucepan. Cover; simmer to heat through (do NOT boil), about 2 minutes..
4 servings (8 cups)
2 leeks (1 pound), cleaned and cut across in 2 inch slices (1-1/4 cups)
2-1/4 cups fresh or canned chicken broth (unsalted)
1/3 cup part-skim ricotta cheese
1/2 cup buttermilk
1/2 teaspoon salt
2 tablespoons snipped fresh chives
Place ricotta in work bowl and process until smooth; add cooked potato mixture and about 1/4 cup of broth and process until smooth.
Scrape into serving bowl. Whisk in remaining broth, buttermilk and salt. Refrigerate until chilled.
Serve with chives sprinkled on top.
4 servings
½ teaspoon olive or canola oil
1 cup chopped onions
1 teaspoon bottled minced garlic (or equivalent in dried or fresh garlic)
14 ounces fat-free chicken broth
1 can reduced-fat cream of chicken soup (Campbell's Healthy Request)
4 ounce can diced green chilies
12 ounce can chicken breast meat
½ teaspoon chili powder, or more to taste
½ teaspoon ground cumin
1 cup low-fat milk
Optional: Shredded Mexican-blend cheese to garnish
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