SOUP RECIPE - 730
HELEN
LANGE
AUTEN'S
CHEESE
SOUP
PART 1:
4 c. water
2 to 3 stalks celery
1/2 c. onion, chopped
1 box frozen cauliflower
1 pkg. (20 oz.) frozen mixed
vegetables
PART 2:
1 can cream of celery soup
1 lb. Velveeta cheese
PART 1:
Boil until all are done.
PART 2:
Add soup and cheese.
Stir until smooth.
Heat to serve (DO NOT BOIL).
If too thick, add a little water.
Serves
8 to 10.
SOUP RECIPE - 731
CROCK
POT
FRENCH
ONION
SOUP
2 lb. onions (about 5 c. sliced)
1/4 c. butter or margarine
7 c. hot water
8 beef bouillon cubes (or 1 can
consomme & 7 bouillon cubes) Toasted croutons
Grated Parmesan cheese
Peel onions and slice thin; brown lightly in butter in frying pan.
Pour sauteed onion slices into crock pot.
Add water, bouillon cubes and consomme. Set cooker on low setting and cook for 7 to 8 hours.
Or cook on high 3 to 4 hours.
Serve with croutons and Parmesan cheese.
SOUP RECIPE - 732
CREAM
OF
CAULIFLOWER
SOUP
1 (1 lb.) head cauliflower, broken into flowerets
1 sm. onion, chopped
1/4 c. water
3 tbsp. butter
1 tbsp. chickenflavored bouillon
2 c. milk
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
Cheddar cheese
Cook cauliflower and onion in 1/4 cup water until tender.
Smash cauliflower with potato masher, if too lumpy.
Add remaining ingredients in saucepan and heat.
Sprinkle with cheddar cheese.
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