INGREDIENTS:

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 (10.75 ounce) can cream of asparagus soup

• 2 cups milk

• 1 cup light cream

• 1 (6 ounce) can crabmeat

• 1 1/4 cups white wine

 

DIRECTIONS:

 

Blend both cans of soup in medium or large pot, stir in milk and cream.

Simmer over medium heat, stirring frequently (so milk and cream do not scorch).

When boiling point is nearly reached, turn down heat.

 

Flake crab meat and add to soup.

 

Simmer an additional 5 minutes, then add white wine.

 

Add small amount of butter to surface (optional) and sprinkle with parsley.

 

 

Variations:

 

Instead of canned crab, use fresh or imitation crab.

(If using fresh crab, be sure to remove all cartilage and shell.)

 

Substitute crab with lobster, clams, or mussels (shells or no shells). 

 

 

Serves 4

 

 

 

 

INGREDIENTS:

• 3 skinless, boneless chicken breast halves

• 8 cups water

• 10 carrots, peeled and sliced

• 6 stalks celery, thinly sliced

• 1 onion, diced

• 8 cubes chicken bouillon

• 1 (12 ounce) package uncooked egg noodles

• salt and pepper to taste

 

 

DIRECTIONS:
 

In a large saucepan, boil the chicken until tender and no longer pink.

Drain and dice.

Return diced chicken to the large saucepan.

 

Mix together the water, carrots, celery, onion, chicken bouillon. 

 

Boil the mixture approximately 15 minutes, stirring occasionally.

Reduce heat and simmer 1 hour.

 

Add egg noodles and simmer until completely cooked.

 

Season with salt and pepper to taste.

 

 

Serves 6

 

 

 

 

INGREDIENTS:

• 2 tablespoons olive oil

• 1/2 cup chopped onion

• 1 cup thinly sliced carrots

• 4 cloves garlic, minced

• 1 (4.5 ounce) can sliced mushrooms, drained

• 4 (14.5 ounce) cans ready to serve beef broth

• 1 (9 ounce) pkg refrigerated cheese tortellini

• 1/4 cup white wine

• 1 package of frozen spinach.

(Make sure to wring it out really well before adding to soup.)

• salt and pepper to taste

 

 

DIRECTIONS:
 

In a large saucepan heat oil over medium-high heat.

Add onion, carrots and garlic and cook 2 to 3 minutes until tender, stirring frequently.

Add broth and wine to pan; bring to a boil.

 

Add tortellini and bring to boil again.

Boil 5 to 7 minutes, or until tortellini is done.

 

Stir in spinach and mushrooms, and cook another 1 to 2 minutes.

 

Season with salt and pepper to taste.

 

 

Variations:

 

Chicken broth may be used instead of beef broth.

 

 

Serves 6

 

 

 

 

INGREDIENTS:

• 2 cans of condensed cream of broccoli soup

• 1 can of condensed cheese broccoli soup

• 3 cans of milk (Measure milk in empty soup can)

• 2 beef bouillon cubes

• 1/2 (16 ounce bag) frozen broccoli

• salt and pepper to taste

• shredded cheese (Cheddar or whatever you like.)

 

 

DIRECTIONS:
 

Put first 4 ingredients in a saucepan and warm.

 

 Add a 1/2 bag of broccoli and continue to cook.

Add salt and pepper to taste.

 

 Add shredded cheese to the saucepan and heat.

 

 

Suggestions:

 

Ladle the soup into a large bowl and top with bacon bits and a dollop of sour cream.

 

Serves 6