On Thanksgiving Day, we had this soup. Since we were going to be eating two turkey dinners over that weekend I decided to go a different direction. Perfect on a cold day, the soup is cheesy and full of chicken and veggies. I adapted the recipe from an old Southern Living recipe. [Read more…]
I found this recipe stuck in my tattered recipe binder, jotted on a calendar page from 1998. I used to make it quite a bit, but somehow forgot about it. I’m glad that I found it again, because it’s really easy and good. [Read more…]
Another warm, comforting soup. I found this recipe on a message board I frequent. The soup was originally served in St. Cloud, MN. I altered the recipe pretty heavily, though. The idea and method are the same, but some of the details have been changed.
The soup only requires about 40 minutes to cook, providing you have cooked chicken ready to go. I like to keep some in the freezer for recipes like this. [Read more…]
We’ve had a winter storm here for the past few days and have really snuggled in. Grilled cheese and tomato soup have fit the bill for lunch. This recipe is a great way to dress up a can of tomato soup.
Please note: the recipe calls for celery, but I didn’t have any on hand. It tasted good without the celery, but is a little better with it.
Gather up your ingredients:
1 small onion, chopped fine
1/2 cup celery, chopped fine
2 Tbs. butter
1 can tomato soup
1 can water
1 Tbs. lemon juice
1 tsp. sugar
salt and pepper
Saute the onion and celery in the butter until it’s tender, but not browned. Add the remaining ingredients and heat through. Stay warm!