By Good, Phyllis Pellman; Good, Phyllis Pellman
Choice of ten how one can aid deal with the method, from education to storing leftovers for any soup lover.
summary: number of ten the right way to support deal with the method, from instruction to storing leftovers for any soup lover
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Extra resources for Fix-it and forget-it. / 5-ingredient soups
Tabasco sauce, according to your preference for heat 10½-oz. can tomato soup Brown beef in a large non-stick skillet, breaking up the chunks of meat. Drain. Place in slow cooker. Mix in all other ingredients. Cover and cook on Low 6-8 hours. Tip: Serve over baked potatoes or rice. Serve with chopped scallions or onions, shredded cheese, and sour cream as toppings. Chunky Chili Eleanor Larson Glen Lyon, PA Makes 4-5 servings Prep. Time: 10 minutes Cooking Time: 4-5 hours Ideal slow cooker size: 3-qt.
Can minced clams, undrained half a stick (¼ cup) butter � cup cooking sherry Mix all ingredients together in slow cooker. Heat on Low for 2-3 hours, or until until good and hot. Crabmeat Soup Carol L. Stroh Akron, NY Makes 8 servings Prep. Time: 5-10 minutes Cooking Time: 5-6 hours Ideal slow cooker size: 3½-qt. 2 10¾-oz. cans cream of tomato soup 2 10½-oz. cans split pea soup 3 soup cans milk 1 cup heavy cream 1 or 2 6-oz. cans crabmeat, drained � cup sherry, optional Pour soups into slow cooker.
Heat thoroughly for 10 to 15 minutes. Tip: Serve with freshly ground pepper, dried chives, or your choice of green herbs, and oyster crackers or croutons Potato Chowder Susan Wenger Lebanon, PA Makes 12 servings Prep. Time: 15 minutes Cooking Time: 8½-10½ hours Ideal slow cooker size: 5-qt. 8 cups peeled, diced potatoes 3 14½-oz. cans chicken broth 10¾-oz. can cream of chicken soup � tsp. pepper 8-oz. pkg. cream cheese, cubed In slow cooker, combine potatoes, chicken broth, chicken soup, and pepper.