Submitted by: Ann Hatzopoulos from Taste of Home
Servings: 4
Ingredients:
1 large onion, chopped
2 celery ribs, chopped
3 Tbsp. butter, divided
1 cup frozen peas and carrots
3 Tbsp. all-purpose flour
1 tsp. curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed chicken
2 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
2 cups mashed potatoes (with added milk and butter)
1/4 tsp. paprika
Directions:
In a large skillet, saute onion and celery in 1 Tbsp. butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
10/04/2010
Tomato Tortellini Soup
Submitted by: Ann Hatzopoulos from Taste of Home
Servings: 10
Ingredients:
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10-3/4 oz each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Directions:
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Servings: 10
Ingredients:
1 pkg. (9oz) refrigerated cheese tortellini
2 cans (10-3/4 oz each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional
Directions:
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently.
Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.
Peppery Potato Soup for the Slow Cooker
Submitted by: Ann Hatzopoulos
Servings: 6 (1 1/4 cup) servings
Ingredients:
2 cans (14 1/2 ounces each) chicken broth
4 small baking potatoes, halved and sliced
1 large onion, quartered and sliced
1 rib celery with leaves, sliced
1/4 cup all-purpose flour
3/4 teaspoon black pepper
1/2 teaspoon salt
1 cup half-and-half
1 tablespoon butter
Directions:
1. Combine broth, potatoes, onion celery, flour, pepper and salt in slow cooker; mix well. Cover; cook on LOW 6 to 7 1/2 hours.
2. Stir in half-and-half; cover and continue to cook 1 hour.
3. Remove slow cooker lid. Slightly crush potato mixture with potato masher. Continue to cook, uncovered, an additional 30 minutes until slightly thickened. Just before serving, stir in butter.
Servings: 6 (1 1/4 cup) servings
Ingredients:
2 cans (14 1/2 ounces each) chicken broth
4 small baking potatoes, halved and sliced
1 large onion, quartered and sliced
1 rib celery with leaves, sliced
1/4 cup all-purpose flour
3/4 teaspoon black pepper
1/2 teaspoon salt
1 cup half-and-half
1 tablespoon butter
Directions:
1. Combine broth, potatoes, onion celery, flour, pepper and salt in slow cooker; mix well. Cover; cook on LOW 6 to 7 1/2 hours.
2. Stir in half-and-half; cover and continue to cook 1 hour.
3. Remove slow cooker lid. Slightly crush potato mixture with potato masher. Continue to cook, uncovered, an additional 30 minutes until slightly thickened. Just before serving, stir in butter.
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