Recipe taken from cooks.com
Oven Pot Roast
3 - 4 pound beef pot roast
Liptons Dry Onion Soup Mix, 1 envelope
1 can of Cream of Mushroom soup
Take 2 to 3 pieces of aluminum foil. Lay on top of each other for strength or use heavy duty foil. Place 3 to 4 pound beef pot roast in middle. Sprinkle all sides of meat with 1 envelope Liptons Dry Onion Soup Mix, then spoon a can of cream of mushroom soup on top (don't dilute soup). Seal meat in foil.
Place in 13"x9"x2" baking pan (or similar size). Bake at 350 degrees for 2 1/2 to 3 hours. Remove meat and put on platter. Serve juices with meat or thicken for gravy. You can also do this without the mushroom soup. Serves 6 to 8.
Monday, October 31, 2011
Cream of Spinach Soup
Recipe taken from simplyrecipes.com
Cream of Spinach Soup Recipe
2 cups chopped fresh spinach- packed (or 1 10-oz. package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth
1 1/2 cups water
2 chicken bouillon cubes
2 cups half-and-half
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup sour cream
Optional- chopped chives and/or ground allspice for garnish
In a large saucepan over medium heat, saute onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
Working in batches, puree soup mixture in blender. Return to saucepan. Whisk in half-and-half, salt & pepper.
Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.
Yield- serves 6 to 8
Cream of Spinach Soup Recipe
2 cups chopped fresh spinach- packed (or 1 10-oz. package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth
1 1/2 cups water
2 chicken bouillon cubes
2 cups half-and-half
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup sour cream
Optional- chopped chives and/or ground allspice for garnish
In a large saucepan over medium heat, saute onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
Working in batches, puree soup mixture in blender. Return to saucepan. Whisk in half-and-half, salt & pepper.
Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.
Yield- serves 6 to 8
Broccoli Soup
Recipe taken from foodnetwork.com
Broccoli Soup
4 tbsp butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt & freshly ground black pepper
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used 1 grated raw potato in place of this to make it a little healthier)
Melt 4 tbsp butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt & pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add chicken broth and bring to boil. Add in grated potato if using in place of cream.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream if not replacing with potato. With an immersion blender, puree the soup. (Note- I used a regular blender and had the same results) Add salt & pepper, to taste, and then replace the lid back on the pot. Serve hot.
Yield- 3 to 4 servings
Broccoli Soup
4 tbsp butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt & freshly ground black pepper
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used 1 grated raw potato in place of this to make it a little healthier)
Melt 4 tbsp butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt & pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add chicken broth and bring to boil. Add in grated potato if using in place of cream.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream if not replacing with potato. With an immersion blender, puree the soup. (Note- I used a regular blender and had the same results) Add salt & pepper, to taste, and then replace the lid back on the pot. Serve hot.
Yield- 3 to 4 servings
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