Sentences with phrase «cup of soup stock»

Add 1/2 cup of water to your 1/2 cup of soup stock.

Not exact matches

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

I aim for soup at least three times a day at meals, which means we're all getting around a cup of stock in, as well as a cup of plain stock before and between meals for 3 - 4 more cups a day.

I did add another tomato sauce and half of a cup of stock to make it more like a soup and I like mine extra hot so I added some hot sauce to top it off... thanks for the great recipe

The only thing I would change next time is that I would use 3 cups of beef stock instead of 4 so it would be more like stew instead of soup.

I made it with only 2 cups of chicken broth (trader joe's didn't have chicken stock) because I didn't want it like a soup - it was good!

From soups to sauces, casseroles and more, Organic Creamy Bean & Vegetable Stock adds a sweet, nutty flavor and rich, smooth texture to your favorite dishes... with 7 grams of plant - based protein per cup!

1 can cream of onion soup 2 cups water or chicken stock 1 1/2 cups shredded Cheddar cheese 1/2 cup Huntsman cheese, crumbled 3 cups cooked elbow macaroni 4 tablespoons buttered bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped

Turducken Gravy 5 cups turducken stock with pan drippings 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 teaspoon fresh crushed black pepper 1 teaspoon sea salt 1/4 teaspoon garlic powder 1 cup milk 1/3 cup all - purpose flour

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften.

This soup is an excellent source of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4 cups reduced - sodium chicken stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.

Add enough of the remaining 1 to 2 cups of stock to make a thick soup.

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

I made your quinoa pumpkin blackbean soup with the 5 cups of vegetable STOCK but was too salty so maybe you mean something different??

I only had 4 cups of beef stock so it wasn't quiet a soup but still delicious.

I love bulk bins for a number of reasons, not just for stocking up on soup ingredients, but also things like, since I bake so infrequently, I'm the person who buys one cup of pastry flour at a time, lol, rather than that three - pound bag that will go rancid before my next homemade pie craving.

I had a celery root (celeriac) in the fridge that I had also been meaning to turn into soup, so I decided to add onion, garlic and a few cups of homemade stock, and make soup.

3/4 — 1 lb each) 2 tablespoons oil (butter / ghee / coconut oil) 1 large onion, diced 3 - 4 cloves garlic, chopped 4 celery ribs, sliced 4 - 6 cups stock (depending upon cooking time and desired thickness of soup) 1/2 cup chopped parsley or cilantro 1 1/2 teaspoons sea salt (or to taste) Dash of black pepper 1 — 2 tablespoons lemon juice

2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk

I made the soup adding more stock, 2 cups of shredded kale cruciferous blend of veggies instead of the kale and roasted shredded chicken breast.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

** If you want warm soup, Omega suggests adding 1/2 chopped onion and 1 or 2 cups of vegetable stock.

Add a soup ladle (about 1/2 cup) of warm stock to the frying pan, turn the heat down to a simmer and stir until the stock is absorbed, then add another ladle of stock.

One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)

the obvious fact is that the club began to stagnate in football terms a decade ago after the CL semi against man utd and has been in outright retreat over the last 3 years... some fans were calling for wenger to leave in 2011 - 12 as it was clear he could not cope with a more competitive environment others have been more tolerant, hanging on to fa cup glory and hoping that he would somehow self correct his weak and erratic management style but most now realise that is not possible and that the club will deteriorate further under his management so also want him gone, that has left a hard core of wenger loyalists who are either fixated with the past (selecting episodic good and bad times to justify wengers decade long failure) or too frightened of the future to contemplate a change (with selective reference to failed managerial changes by way of justification) or both, to conclude, through a mixture of panglossian fatalism and corporate philosophising, how lucky we are to have such an honourable and educated man in charge... along with their confused references to club loyalty and addiction to computer games these are troubled souls who need our sympathy and concerned medical advice... SO JUST F OFF STOCK UP ON CANNED SOUP AND GO SUPPORT ASTON VILLA ON FIFA!

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Use approximately 1/4 cup per 2 cups of beef stock (or bone broth) to make french onion soup (add 3 - 4 onions that have been very thinly sliced and slowly caramelized for extra flavor.

Take the leftovers and add more stock to stretch it out and make soup (we've stretched 1 cup of leftovers into soup for 2).

2 lbs 100 % grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed 1 onion, sliced 2 cups organic mushrooms, sliced 1 1/2 cups homemade cream of mushroom soup 1/3 cup arrowroot powder, whisked into 3 Tbsp cold water 3 cups organic sodium - free beef stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup mix 3 Tbsp Worcestershire sauce

Keep adding some probiotic food into every cup of meat stock and every bowl of soup: juices from sauerkraut, fermented vegetables or vegetable medley, or homemade kefir / yogurt.

If dairy is still out [by results of sensitivity test or negative reaction when introducing it], then into every cup of meat stock or soup add juice from your homemade sauerkraut, fermented vegetables or vegetable medley (please look in the recipe section of the book).