·3 cans cream of potato soup
·3 cans milk (measure in emptied soup cans)
·2 cans mixed vegetables, undrained
·1 can corn, undrained
·2 tbsp. flour
·½ cup mayonnaise
·Dill, paprika, minced onion (to taste)
·Crumbled bacon or diced ham
·Grated Colby-jack cheese
Combine all ingredients except cheese in large pot. We add leftover vegetables occasionally. Bring to slow boil then cover and turn on low until thickened. Just before serving, add cheese. Serve with a smile! Feeds 6-8 people.
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CREAM OF CHICKEN SOUP
•Vietta
“My little brother calls this “tummy-ache soup” because he is sure the mild soup makes his tummy feel better when he is sick.”
·¼ cup butter
·5 tbsp flour
·3 tsp. chicken soup base
·3 cups boiling water
·1 cups chicken broth
·½ cup chicken chunks
·1 cup rich milk
·pinch of salt
Melt butter in saucepan over low heat. Blend in flour. Gradually add the boiling water with soup base added. Stir until smooth. Add broth and bring to boil until thickened slightly. Stir in milk and salt.
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OLD-FASHIONED POTATO SOUP
•Catherine
·8 potatoes (peeled and diced)
·1 onion (finely chopped)
·1 quart milk
·1 tbsp butter
·salt and pepper to taste
Gently boil potatoes until done in water. Saute onions in butter in separate pan. Combine the onions and potatoes in large pot. Add milk, salt and pepper. Simmer for 30 minutes.
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AUTHENTIC MEXICAN TORTILLIA SOUP
•Christine N.
·2 chicken breasts, cubed
·2 cups tomato juice
·2 large onions, diced
·5 L hot water
·6 jalapeno peppers, seeds and
·2 Tbsp each consomate and consome soup powder (found in Mexican stores)
·membraine removed
·6 cups corn
·2 cups salsa
In a large frying pan, season chicken with seasoning salt. Fry chicken, add onions and peppers. In a large pot, heat water. Once the chicken is fried, add to the hot water. Add everything else and cook for 20 min. Serve with crushed tortilla chips, and shredded cheese, and a dollop of sour cream.
