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January 2019

Easy Soup Recipes

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Vanilla Bavarian Cream Pie

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Five Lilies Chowder Recipe

Five Lilies Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Five Lilies Chowder recipe  PDF



3 tb Olive oil
4 c Diced yellow onions
1/4 c Sliced shallots
1 tb Chopped garlic
1 c Dry white wine
1 Bay leaf
6 c Mushroom stock or rich
Chicken stock fat Removed Kosher Salt and amp Freshly Ground Black Pepper 2 ts Minced fresh thyme (Or 1
ts Dried) 2 ts Minced fresh oregano (Or
1 t Dried)
1/2 c Minced celery
1 c Leeks, both white and amp tender
Green parts 2 tb Dry sherry
2 tb Minced chives
Gremolata See Note
In a medium saucepan, heat the olive oil. Add the onions, shallots and garlic and saute until they just begin to color. Transfer half of the onion mi ture to a blender or food processor. Puree and return to the pan. Add the wine, bay leaf and stock and simmer for 10 minutes. Season with salt and pepper. (The soup
base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.) Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2 minutes. Do not overcook, the vegetables should retain their crunchy te ture. Remove the bay leaf, stir in the chives and garnish with a sprinkling Recipe By : COOKING RIGHT SHOWCR9661 From: Dan Klepach Date: 04 14 96

Five Lilies Chowder recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
430 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Five Lilies Chowder recipe  PDF   Easy Soup recipes RSS   Thumsb up

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3 cups uncooked egg noodles 1 pound ground beef 1/2 cup onion chopped 1 package cream cheese (3 oz.) 1 cup evaporated milk 1 can tomato sauce (15 ounce) 1 package spaghetti sauce mi 1/2 teaspoon garlic salt 1 cup Mozzarella cheese shredded Boil noodles until tender drain. Cook ground beef and onion in skillet until browned. Drain fat. Stir in tomato sauce and spaghetti sauce mi . Cook until thickened. Combine cream cheese and evaporated milk in saucepan and cook on low heat until mi ture is smooth. Stir in noodles and garlic salt. Pour mi ture int...

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