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

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