SOUP RECIPE - 611
FRENCH
ONION
SOUP
2 sm. onions, thinly sliced
2 tbsp. butter
2 tsp. allpurpose flour
2 (14 1/2 oz.) cans beef broth
1/2 c. water
1 tsp. Worcestershire sauce
Garlic salt
Grated Parmesan cheese
4 slices French bread
1/4 c. Mozzarella cheese, shredded
1/4 c. Swiss cheese, shredded
Cut onion slices in half and separate.
Combine onion and butter in 3 quart casserole.
Cover and microwave for 9 minutes.
Stir in flour; cover and
microwave for 1 minutes.
Add broth, water and Worcestershire sauce.
Cover and
microwave for 6 to 8 minutes.
Spoon into 4 bowls.
Sprinkle desired amount of garlic salt and Parmesan cheese on 1 side of bread.
Top with remaining cheese. Place on top of each serving of soup.
Microwave uncovered for 45 seconds.
SOUP RECIPE - 612
CHEESE
SOUP
4 c. water
1 sm. onion, chopped
1/2 c. potatoes, diced
2 cans cream of chicken soup
4 chicken bouillon cubes
1 c. celery, chopped
2 1/2 c. California Blend Vegetables, frozen
1/2 lb. Velveeta
1/2 lb. Cheddar cheese, shredded
Add first 5 ingredients in 4 quart saucepan.
Cover and simmer 20 minutes.
Add remaining vegetables and simmer until crispy tender.
Add soup and simmer until vegetables are done.
Add cheese until melted.
Sprinkle bacon bits on top of served soup.
SOUP RECIPE - 613
BROCCOLI
CHEESE
SOUP
1 c. water
1 chicken bouillon cube
1 (10 oz.) pkg. frozen broccoli
1 med. carrot, cut into sm. pieces
2 tbsp. butter
3/4 lb. Velveeta cheese
1/2 can cream of chicken soup
1 tsp. onion flakes
1 tbsp. Worcestershire sauce
Pepper to taste
Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces. Cook over medium low heat according to broccoli package directions.
Remove from heat but DO
NOT
DRAIN.
In another pan, melt butter; slowly add flour.
Continue stirring and add milk.
Stir in cheese (in pieces), soup, onion flakes
and Worcestershire sauce.
After cheese is melted, add ingredients from other pan.
Heat thoroughly, simmering 20 to 30 minutes over low heat and serve.
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