¼ cube of Butter
1 Onion
3 Sticks of Celery
2 Carrots
2 Cans of Chicken Broth
3 Cans of Cream of Potato Soup
3 Cups of grated Cheddar Cheese
1 Tablespoon Parsley
3 Shakes of Tabasco
Salt and Pepper to Taste
1 Cup of Sour Cream (Stirred and thinned a little with water)
Melt butter and sauté onions, celery, and carrots t hat have been very finely chopped. Add broth and simmer 30 minutes. Add potato soup, cheese and spices. After heated well add sour cream and stir.
Actually posted by Anitra
2 Tablespoons Cornstarch
6 Cups Chicken Broth
1 Tablespoon Soy Sauce
1 ½ Tablespoons Vinegar
Pepper (To taste)
1 Package frozen Peas and Carrots
1 Egg
2 Egg whites
Thin egg noodles
In a large saucepan, blend together the cornstarch with a small amount of chicken broth. Add the rest of the chicken broth. Mix well. Add the soy sauce, vinegar, pepper, frozen vegetables, and however many egg noodles looks good to you. Bring to a boil. Reduce heat and simmer for about 20 minutes, or until the noodles are as done as you like them, stirring occasionally. After the noodles are done, beat the egg and egg whites together. Slowly drop the egg into the soup (by spoonfuls) while it finishes boiling. Stir and serve.
It is also good to cut up celery really fine and stir in with the peas and carrots, if you like celery.
Actually posted by Anitra
