68569 autumn soup flavors Recipes

olive oil, diced carrot, diced celery, diced onion, red curry paste, chopped fresh ginger, cubed butternut squash (about 1 medium squash), low sodium chicken broth, coconut milk (light or regular), sea salt & fresh ground pepper, to taste, pappadams, to garnish, toasted coconut flakes, to garnish, chopped fresh cilantro, to garnish, fresh lime wedge, optional to serve

crushed pineapple with juice, white sugar, lemon flavored jell-o mix, cream cheese, softened, diced, unpeeled apples, chopped nuts, chopped celery

butter, flour, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, granulated sugar, maple syrup, maple flavoring, egg whites, divided, chopped walnuts, turbinado sugar or 2 tbsp granulated sugar

butter, all-purpose flour (about 10 oz), baking powder, ground cinnamon, baking soda, salt, ground nutmeg, granulated sugar, maple syrup, maple flavoring, egg whites, divided, chopped walnuts, turbinado sugar or granulated sugar

vegetable oil, pork chops, 1/2-inch thick, cream of mushroom soup or 1 (10 3/4 oz) can cream of chicken soup, apple juice or 1/2 cup water, spicy brown mustard, honey, ground black pepper, hot cooked medium egg noodles

vegetable oil, pork chops, 1/2 inch thick, condensed cream of celery soup (regular or 98% fat free), apple juice or water, spicy-brown mustard, honey, generous dash ground black pepper, hot cooked medium egg noodles

ground beef, dry onion soup mix, water, frozen mixed vegetables (for soup), vegetable juice, baked beans

ground beef, onion, chopped, salt, pepper, beef broth, tomato soup , diluted with 1 can of water, stalks celery, sliced medium, carrots, peeled and sliced medium, potatoes, peeled and diced 1/2 inch, fresh tomatoes , chopped roughly do not drain, fresh parsley, bay leaf

beef cube steaks, olive oil, condensed cream of mushroom soup (undiluted ) or 3 (10 oz) cans ), water, dry onion soup mix or 1 (1 oz) package mushroom soup mix

graham cracker pie crust, pumpkin pie spice, canned pumpkin, chopped gingersnap cookie, chopped pecans, instant vanilla flavor pudding and pie filling, half-and-half or 1 1/2 cups milk or 1 1/2 cups light cream , cold

vodka, creme de cacao, white, gingerbread-flavored syrup, ice

butter flavor crisco (you can also use 3 tbsp crisco butter shortening sticks if you want), onion, minced, whole berry cranberry sauce, apple butter , smuckers brand recommended, orange peel

olive oil, pork cubed and diced, flour, garlic clove minced, chopped white onion, diced red bell pepper, diced mushrooms, orange flavored liqueur, peeled and diced sweet potatoes, diced new potatoes, orange rind grated, salt, pepper, chicken broth

water, sugar, cinnamon sticks, cranberry juice cocktail, orange juice, lemon juice, lemon, sliced, orange, sliced, rum or 2 tbsp flavoring

mashed cooked acorn or butternut squash, crushed butter-flavored crackers, divided, butter, melted, divided, egg, lightly beaten, brown sugar, prepared mustard, salt, pepper

butternut squash, onion, chopped, vegetable oil, nutmeg, cinnamon, thyme, bay leaves, carrot, diced, stalks celery, chopped, water, tomato soup, apple juice, orange juice, salt and pepper

butter, yellow onions, chopped, ground ginger, cinnamon, chicken stock, autumn squash, peeled and chopped, firm-fleshed apples, peeled and diced, heavy whipping cream, dry sherry, sea salt, cayenne pepper , to taste

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish