A hearty, satisfying soup for cold weather. Very economical, especially if you buy the ingredients on sale.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4
Source: Tightwad Gazette
Ingredients:
Steps:
This page contains the following solutions.
Combine all ingredients in 2 qt. saucepan. Heat on medium heat for about 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving.
This is what I would call 'restaurant quality soup.' Very good! You will love this soup if you like seafood, which I definitely do!
Place in soup kettle and simmer 1 hour until thickened. Serve with a sprinkle of parsley and a very thin lemon slice.
In a large skillet, combine together all the ingredients. Cook uncovered on medium heat until heated through (do not boil) stirring occasionally.
In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Preheat oven to 425 degrees F. In large bowl, combine cream cheese and mayonnaise. Add salmon, peppers, olives, celery, onion and dill weed; season with salt and pepper.
Low fat milk and clam juice are the secrets to the lower fat and saturated fat content of this satisfying supper soup.