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A hearty soup recipe
A hearty soup recipe
We like to make soups and are looking for good recommendations that are a bit different.
Here is one that was passed down to me from a friend in Toronto.
It's not necessarily healthy but very rich and easy and always a hit.
Cauliflower soup
1 head cauliflower steamed and broken up.
1 can cream of mushroom soup
1 can cream of potato soup
1 can corned beef shredded well
Enough milk to dilute
Shredded cheddar added until melted.
Steam the cauliflower and add other ingredients and top with cheese.
Serve with fresh hot biscuits.
Great for a cold winters day.
Please share your favorite soup recipe...
Here is one that was passed down to me from a friend in Toronto.
It's not necessarily healthy but very rich and easy and always a hit.
Cauliflower soup
1 head cauliflower steamed and broken up.
1 can cream of mushroom soup
1 can cream of potato soup
1 can corned beef shredded well
Enough milk to dilute
Shredded cheddar added until melted.
Steam the cauliflower and add other ingredients and top with cheese.
Serve with fresh hot biscuits.
Great for a cold winters day.
Please share your favorite soup recipe...
I'd like to add a soup that is not on the previous soup thread. This soup reminds me of the islands.
AH
Pumpkin Mango Curry Soup
Serves 6 to 8
2 Tablespoons butter or margarine
1 cup (approximately one small)
chopped yellow onion
2 large cloves of garlic, finely chopped
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) pure pumpkin
1/2 to 1 cup (to taste) of
Mango Habanera Hot Sauce
1 can (12 fluid ounces) evaporated
milk
In large saucepan, melt butter
over medium heat.
Add onion and garlic. Stirring
frequently, cook 2 to 3 minutes or
until tender.
Stir in curry powder and pepper.
Cook 1 minute.
Add broth, pumpkin, and Mango
Habanera to the mixture in the
saucepan. Bring to a boil.
Reduce heat to low; stirring
occasionally, cook 15 to 20 minutes.
Stir in evaporated milk. Transfer
mixture to a food processor or
blender (may be done in batches);
cover. Blend until smooth.
Serve warm
AH
Pumpkin Mango Curry Soup
Serves 6 to 8
2 Tablespoons butter or margarine
1 cup (approximately one small)
chopped yellow onion
2 large cloves of garlic, finely chopped
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) pure pumpkin
1/2 to 1 cup (to taste) of
Mango Habanera Hot Sauce
1 can (12 fluid ounces) evaporated
milk
In large saucepan, melt butter
over medium heat.
Add onion and garlic. Stirring
frequently, cook 2 to 3 minutes or
until tender.
Stir in curry powder and pepper.
Cook 1 minute.
Add broth, pumpkin, and Mango
Habanera to the mixture in the
saucepan. Bring to a boil.
Reduce heat to low; stirring
occasionally, cook 15 to 20 minutes.
Stir in evaporated milk. Transfer
mixture to a food processor or
blender (may be done in batches);
cover. Blend until smooth.
Serve warm