Pot O Gold Soup Recipes

Steps:

• 1. In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
• 2. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes.
• 3. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil).

Steps:

• For the base: Preheat the oven to 350 degrees F.
• In a roasting pan, combine the mushrooms, celery, carrots, onions, ginger, lemongrass and canola oil. Bake for 25 minutes.
• Remove from the oven, transfer into a large pot and add 1 gallon of cool water. Bring to a simmer, then add the cilantro, basil and jalapenos and simmer for 20 minutes. Strain and stir in the sambal, soy sauce, sesame oil, and salt to taste.
• For the spicy vinaigrette: Whisk together all the vinaigrette ingredients.
• Toss the desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl with noodles. Garnish with a fresh piece of lime.

Steps:

• Using a large pot, combine diced onion and ground beef over medium heat with a pinch of salt. Stir until the ground beef is completely brown. Add family size can of tomato soup and 1/2 can of water. Stir thoroughly and bring to a boil. Once the mixture has come to a boil, turn heat to simmer.
• Separate each biscuit and place a small square of cheese into each biscuit. Then seal the biscuit making a dumpling. When all ten biscuits have been sealed add them to the tomato soup mixture and cover.
• Simmer for approximately 20 minutes, stirring occasionally until the biscuits are no longer doughy. Serve in a bowl with a crisp salad on the side!

Steps:

• In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
• Blend in blender or hand immersion blender.
• Add chicken and rice to heat.
• Season to taste with salt a pepper. Garnish with scallions.
• For vegan omit the chicken.