A soup sause recipe please?

Hi !!!


Here you go...





Mushroom Cream Sauce for Poultry





A light and creamy sauce to baste and then top poultry and upland game.





Mushroom Cream Sauce for Poultry





Ingredients:





- 10 ounces can, cream of chicken and herbs soup


- 1/2 cup white wine


- 1 tablespoon Worcestershire sauce


- 4 ounces can, whole or sliced mushrooms


- 1 medium onion, chopped


- 1 clove garlic, sliced


- 3/4 teaspoon salt


- 1/4 teaspoon pepper, coarsely ground


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Directions:





Combine soup with white wine and Worcestershire sauce, mixing well.


Add salt, onion, pepper, and mushrooms, stirring to blend well. Pour sauce over meat prior to cooking, and then after cooking is finished, serve sauce as a gravy or topping for meat.A soup sause recipe please?
The Humber Dumber loly moly soup!!


Just made up the name, joking....


Here's the recipe:-





Take a big bowl and put 1 cup of rice wheat.


Add 1/4 of vegtable oil and 1 spoon of red hot chili powder.


Leave it in the stove for about 3 min





Then take some chicken breast, cut it in small pieces, and mix it with 1/2 cup of onion, 1 cup of water, and some other vegetables!!





Then take the chicken and put it in a pan with some oil for


5-7 min.





After seeing that the chicken is a bit done, add it with the other mix you made.


add some water and put it in the stove for 20-30 min.





Bonapatit!!A soup sause recipe please?
Spiced Tomato Soup:


Cooking Directions:


---------------------------


4 quarts chopped peeled cored tomatoes


3 1/2 cups chopped onions


2 1/2 cups chopped celery


2 cups chopped sweet red peppers


1 cup sliced carrots


7 bay leaves


1 tablespoon whole cloves


1 garlic clove


1 cup brown sugar


2 teaspoons salt


Prepare Ball brand or Kerr brand jars and closures according to


manufacturer's instructions.





Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and


garlic in a large saucepot. Simmer until soft. Press through a sieve or


food mill. Add sugar and salt. Cook over medium heat 15 minutes.





Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe


jar rim clean. Place lid on jar with sealing compound next to glass.


Screw band down evenly and firmly just until a point of resistance is met


-- fingertip tight.





Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.


For elevations higher than 1,000 feet, increase pressure accordingly


following cooker manufacturer's recommendation.





This recipe yields about 4 pints.





I would taste it before I added the full amount of sugar in case you don't like it that sweet
I'm not sure what you mean by 'soup sauce'. But here's an easy Sauce (to eat with meat and/or boiled potato) recipe since the others have given you good soup recipes:





2 tbs butter


1/3 chopped onion (more if you like onion flavour)


1 tbs flour


1 cup chicken or beef stock


salt %26amp; pepper to taste


3 tbs milk (optional)





Melt butter in small saucepan on medium heat. Add onion and saute till translucent and tender. Add flour and stir thoroughly. Add stock slowly, continuously stirring till it comes to a boil. (Add milk if you like.)
Cheese soup;





1 large potato peeled and finely diced


2oz carrot, peeled and diced


1 large onion skinned and finely chopped


2 oz celery scraped and diced


1/2 pint water


1/2 pint fish stock (you can buy Knorr stock cubes from a store)


1/4 lb strong cheese, grated


1/4 pint single cream


2 tbsp chopped parsley





1. Simmer all the vegetables in a saucepan with the water for 15-20 minutes.


2. Add the stock, cheese and cream. Heat through, but dont boil. Stir in the parsley and serve at once.