Soup Recipes

Are you looking for homemade soup recipes? If you like Campbels soup recipes we have a link directly to the site. That comes after you check our unique recipes out. This food recipe collection is brought to you from people I know and respect as the best cooks in my world. That means a literal translation of home cooking comes into play here.Get corn chowder soup recipes using campbell soup or make your own from scratch. These are easy soup recipes that can be prepared in 30 minutes or less

HARDY POTATO SOUP – by Maryetta Rowlandson

Cook potato and onion in boiling water until tender. Add chicken cubes and stir until dissolved. Add all remaining ingredients and stir well until heated. Do not boil.

• 1 cup chopped onion
• 3 cup peeled/diced potatoes
• 4 chicken bouillon cubes
• 3 tbsp. butter
• 1 cup milk
• 1 cup light cream
• Salt and pepper to taste
• 3 cups boiling water

ITALIAN TOMATO SAUCE — by Liz Jobb

Sauté ingredients from olive oil to salt in a large kettle (optional — include V2 cup chopped mushrooms).

When onions are clear and very soft, add ingredients from tomato puree to black pepper.

Turn heat way down. Cover and simmer at least 45 minutes, stirring occasionally. Then add parsley and parmesan.

MICROWAVE POTATO SCALLOP – by Sue Dermott

Peel and slice the potatoes and dice the onion. Melt 2 tbsp flour. Add salt and pepper, mushroom soup and milk. Stir in the potatoes and onions. Cook in the microwave on high for 17-19 minutes or until potatoes are soft. Remove from the microwave and sprinkle cheddar cheese on top and let stand to melt.

• 4 potatoes
• 1 onion
• 2 tbsp butter
• 2 tbsp flour
• Salt and pepper (to taste)
• 1 can mushroom soup
• 1/2 cup milk
• Cheddar cheese (grated)

ONION SOUP POTATOES – By Debbie Hillman

Wash and scrub 4- 5 medium sized potatoes. Cut into chunks. Blend soup mix with oil, butter and spices. Add potatoes and stir until well blended. Bake in 350° oven until potatoes are fork tender

FRENCH ONION SOUP – by Marsha Nicholson

Sauté onions in butter until brown; add flour, salt, pepper, garlic, sugar. Cook over med. Heat until mixture is brown. Add parsley, thyme, stock and wine. Simmer for 45 mm. Add cognac. Put toasted bread in soup bowls, sprinkle parmesan cheese over them. Pour in soup. Add mozzarella on top. Broil in oven until cheese is brown.

• 4 Large onions (thinly sliced)
• dash Salt and pepper
• 3 tbsp. Butter
• 2 Garlic cloves (crushed)
• 2 tbsp. Flour
• 1 tsp. Sugar
• 1 tsp. Parsley
• 1 tsp. thyme
• 1 quart Chicken stock or consommé
• 1 cup Dry white wine
• 1 tbsp. Cognac
• Parmesan cheese or cheddar
• 6 slices French bread (cubed, toasted into croutons)
• Swiss or mozzarella cheese

FRENCH ONION SOUP – by Mary Wiley

Sauté onions until brown. Add flour then soup, water and wine. Simmer for at least 2 hours. Put in Onion soup bowls or oven proof bowls. Put a bread Rusk on top of soup, Va slice Swiss cheese, grated mozzarella, and sprinkle with parmesan. Bake at 400F for 10 minutes or until cheese is browned.

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