Cookbook - Soups, Stews & Breads (Everyday Cookbook Collection) by Cookbook

Author:Cookbook
Language: eng
Format: epub, pdf
Tags: gnv64
Published: 2017-07-12T16:42:50+00:00

Cheesy Wild Rice Soup

Cream of Peach Soup

Cream of Peach Soup

Quick & Easy Chicken Noodle Soup Jill Burton, Gooseberry Patch

Debbie Dunham, Lumberton, TX

2 lbs. peaches

zest of 1 lemon

10 c. water

10-3/4 oz. can cream of

1/4 c. sugar

Garnish: chopped and

10 cubes chicken bouillon

celery soup

1 c. water

sliced peach, fresh mint

2 10-1/2 oz. cans chicken,

1-1/2 oz. pkg. onion soup

1 c. whipping cream

sprigs and chopped mint

drained

mix

leaves

1/2 c. white wine or apple

10-3/4 oz. can cream of

8-oz. pkg. wide egg

juice

chicken soup

noodles, uncooked

Dip peaches, one at a time, into boiling water to cover for Bring water to a boil in a stockpot; add bouillon cubes one minute. Plunge peaches immediately into ice water and boil until dissolved. Add chicken, soups and soup to stop the cooking process; drain and slip skins off. Cut mix; return to a boil. Stir in noodles; bring back to a boil.

peaches into quarters. Bring sugar and water to boil in Reduce heat and simmer until noodles are tender, 8 to a large saucepan over medium heat. Reduce heat and 12 minutes. Makes 8 to 10 servings.

add peach quarters; cover and simmer 5 minutes. Cool.

Process peach mixture in batches in a food processor or blender until smooth, stopping to scrape down sides.

Nacho Potato Soup

Stir together peach mixture, whipping cream, wine or Nancy Swindle, Winnemucca, NV

apple juice and lemon zest. Chill for 2 hours. Garnish as 5-1/4 oz. pkg. au gratin

2 c. water

desired. Makes 5 servings.

potato mix

2 c. milk

11-oz. can corn, drained

2 c. American cheese,

French Stew

10-oz. can diced tomatoes

cubed

with green chiles

Mary Gildenpfennig, Harsens Island, MI 1 lb. bacon, chopped

15-1/4 oz. can peas,

In a 3-quart saucepan, combine contents of potato mix, 1 onion, chopped

drained

including cheese sauce, with corn, tomatoes and water.

2 14-oz. cans diced

3 T. all-purpose flour

Mix well; bring to a boil. Reduce heat, cover and simmer tomatoes

1 c. water

for 15 to 18 minutes, until potatoes are tender. Add milk and cheese; cook and stir until cheese is melted. Serves In a medium stockpot, over medium-high heat, cook 6 to 8.

bacon and onion together until onion is translucent and bacon is crisp. Add tomatoes with juice and peas; bring to a boil. Mash tomatoes and peas as they boil. Reduce to simmer. Mix flour and water together; slowly add to bacon mixture and cook until thickened. Makes 4 servings.

Quick tip

Beautiful soup, so rich and green, Waiting in a hot tureen!

-Lewis Carroll

Soups, Stews & Breads | 167

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