On the day before Thanksgiving, I make a double batch of Cream of Mushroom Soup. We devour some for lunch with a hot loaf of Amish White Bread. Amidst all the other pre-Thanksgiving Day cooking, an easy lunch is a good thing.
The entire reason I make cream of mushroom soup is for the
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When we first moved to China, I e-mailed my Grandmaw and asked for her vegetable soup recipe. If there’s anything we can get here, it’s fresh vegetables!
In making vegetable soup for my family for the past 6 years or so, I’ve learned that you really can’t mess it up… except recently when I
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INGREDIENTS: 1/4 cup butter 2 cups chopped onion 4 cloves garlic 1 tablespoon curry powder 1 teaspoon salt 1/2 teaspoon ground white pepper 6 cups chicken broth (6 cups water plus 1/2 cup chicken boullion) 2 cans pumpkin (6 jin Pumpkin peeled) 3 cups shelf milk
Put all ingredients in the crock-pot on high
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3 tablespoons margarine, softened 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 4 slices bread
1 cup chopped onion 2 tablespoons butter, melted 2 (14.5 ounce) cans chicken broth (about 5 cups water with powdered chicken boullion mixed in) 1 (15 ounce) can pumpkin puree (6 jin ?pumpkin ??) 1 teaspoon
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