Mushroom Soup
Submitted
by: Ginadapooh |
1 can
cream of mushroom soup
16 ounces mushrooms, sliced
1/2 teaspoon garlic powder |
salt and pepper to taste
1 tablespoon onion powder
1/2 can water |
|
Heat all ingredients over medium-high heat until mushrooms are
soft. Serve hot. Makes 2 servings. |
Spinach Potato Soup
Submitted
by: Barbiel |
1 1/2 cups milk
1/2 can (15 oz.) sliced potatoes, drained
1/2 package (10 oz.) frozen creamed spinach, thawed |
1/4
teaspoon dried basil
1/4 teaspoon garlic salt
pepper to taste (optional) |
| Combine all
ingredients in a saucepan. Bring to a boil. Reduce heat; cover
and simmer for 15 minutes. Cool slightly. Transfer mixture to a
blender; cover and process until small pieces of potato remain.
Return to the pan and heat through. Season with pepper, if
desired. Serves 2. |
Taco Soup
Submitted
by: Barbiel |
250 g ground beef
1 can corn
1/2 onion, chopped
1 can kidney beans |
1 can
green beans
1/2 package taco seasoning
1 can tomatoes
sour cream |
| Brown ground beef
with onion; drain, if necessary. Add beans, corn, tomatoes (juice,
too.) Stir in taco seasoning and heat until simmering. Serve
with a dollop of sour cream. Makes 2 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|