Cheddar Pottage
1 pouch TODAY Creamy
Cheddar Chowder Complete Soup Mix
1 gallon hot tap water
1 cup chopped onion
1/2 cup chopped celery
1/2 lb. deli ham, bacon, or Canadian bacon
3 tbsp. bacon fat
25 oz. canned minced clams OR 1 lb. bay shrimp
Prepare soup mix according to package directions. Sauté onions,
celery, and meat in bacon fat for 3 minutes or until onions are
tender. Add meat, vegetables, and seafood to the soup. Simmer in
a double boiler or similar soup kettle for 1 to 2 hours until vegetables
are tender.
Yield: 168 fl. oz.
Cream Potato with Cheddar
1 bag TODAY Cream Soup Base
1 gallon hot tap water
1 qt. cold water
2 cups chopped potatoes (see instructions below)
1/4 cup grated mild cheddar (or American) cheese
2 tbsp. chopped onion
2 tbsp. butter or margarine
Beginning with cold water, parboil potatoes for 10 minutes. Reserve.
In a double boiler or similar soup kettle, whisk together cream
soup base and hot tap water. Add cheese and stir to blend. Sauté
the onions in butter and add to the soup base. Add reserved potatoes
and their liquid. Heat until thickened, and then simmer 20-30 minutes,
stirring occasionally. Garnish with additional grated cheese.
Yield: 235 fl. oz.
Creamy Chicken and Wild Rice
1 pouch TODAY Cream of Chicken Complete
Soup Mix
1 gallon hot tap water
4 cups cooked wild rice
1/2 lb. sliced mushrooms
1/2 lb. chopped deli chicken or turkey
1 cup chopped celery
3 tbsp. butter
1/2 tsp. marjoram
2/3 cup white wine
Prepare soup mix according to package directions. Cook wild rice
according to directions. Sauté the mushrooms, poultry, and
celery in butter for 3 minutes or until the vegetables are tender.
Add mushrooms, poultry, celery, marjoram, white wine, and cooked
wild rice to the soup. Simmer in a double boiler or similar soup
kettle for 1 hour.
Yield: 176 fl. oz.
Dilled Fish Bisque
1 bag TODAY New England Clam Chowder Base
1 gallon hot tap water
1 lb. cubed cod
3/4 lb. small shrimp
3/4 tsp. dill weed
1/3 cup dry wine
Prepare chowder base by adding 1 package of base to 1 gallon hot
tap water and mix well with a wire whisk. Add cod, shrimp, dill
weed and wine. Simmer in a double boiler or similar soup kettle
for 1 hour.
Yield: 180 fl. oz.
Fisherman's Seafood Chowder
1 bag TODAY New England Clam Chowder Base
1 gallon hot tap water
1 lb. scallops
1/2 lb. tiny shrimp
2 lb. peeled, chopped tomatoes (drained)
1 tsp. sweet basil
1/4 tsp. black pepper
1 tbsp. sherry
Prepare chowder base by adding 1 package of base to 1 gallon of
hot tap water and mix well with a wire whisk. Add scallops, shrimp,
tomatoes, spices, and sherry. Simmer in a double boiler or similar
soup kettle for 1 hour.
Yield: 210 fl. oz.
Golden Mushroom Soup
1 pouch TODAY French Onion Complete Soup
Mix
1 gallon hot tap water
1/2 lb. sliced & quartered mushrooms
2 cups cooked wild rice
1 cup chopped carrots
1 lb. chopped green beans
1/2 lb. chopped deli beef
Prepare soup mix according to package directions. Cook wild rice
according to directions. Sauté the mushrooms and carrots.
Add the meat, vegetables, and wild rice to the soup mix. Simmer
in a double boiler or similar soup kettle for approximately 1 hour.
Yield: 168 fl. oz.
Hearty Chicken Noodle
1 pouch TODAY Chicken Noodle Complete Soup
Mix
1 gallon hot tap water
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
1/2 lb. chopped deli turkey or chicken
Prepare soup mix according to package directions. Add vegetables
and deli meat. Simmer in a double boiler or similar soup kettle
for 1 to 2 hours until the vegetables are tender.
Yield: 152 fl. oz.
Old Fashioned Beef Barley
1 pouch TODAY Beef Barley Vegetable Complete
Soup Mix
1 gallon hot tap water
1/2 lb. uncooked barley
1/2 lb. chopped green beans
1 cup chopped carrots
1 lb. chopped deli beef
1/2 tsp. ground thyme
Prepare soup mix according to package instructions. Add barley,
beef, vegetables, and thyme. Simmer in a double boiler or similar
soup kettle for 1 to 2 hours until the vegetables and barley are
tender.
Yield: 172 fl. oz.
Pea Pottage
1 pouch TODAY Cream Pea Chowder Complete
Soup Mix
1 gallon hot tap water
1 cup chopped onion
1/2 lb. deli ham
1 lb. assorted chopped vegetables (fresh or frozen)
1/2 tsp. whole thyme
Prepare soup mix according to package directions. Add onions, vegetables,
ham, and thyme to the soup. Simmer in a double boiler or similar
soup kettle for 1 to 2 hours until vegetables are tender.
Yield: 152 fl. oz.
Pizza Soup
1 pouch TODAY Italian Tomato Vegetable
Complete Soup Mix
1 gallon hot tap water
1 lb. pepperoni, salami, or Canadian bacon (sliced & halved)
2 cups chopped tomatoes
1 cup chopped onion
1 cup chopped green pepper
1/2 tsp. oregano
Grated Parmesan or Mozzarella cheese
Prepare soup mix according to package directions. Add meat, vegetables,
and oregano. Simmer in a double boiler or similar soup kettle for
approximately 1 hour or until the vegetables are tender. Garnish
with the cheese.
Place serving bowl under broiler until the cheese is melted.
Yield: 172 fl. oz.
Salmon Corn Chowder
1 bag TODAY New England Clam Chowder Base
1 gallon hot tap water
1 lb. salmon (frozen or canned)
1/4 lb. shrimp (frozen or canned)
1 lb. frozen corn
3/4 tsp. marjoram
Prepare chowder base according to package directions. Add salmon,
shrimp, corn, and marjoram. Simmer in a double boiler or similar
soup kettle for 1 hour.
Yield: 185 fl. oz.
Shrimp Bisque
1 pouch TODAY Corn Chowder Base
1 gallon hot tap water
1 lb. Bay shrimp
1/2 tsp. paprika
Prepare soup mix according to package directions (without the corn).
Add the shrimp and paprika. Simmer in a double boiler or similar
soup kettle for 1 hour.
Yield: 148 fl. oz.
Traditional Cream of Mushroom
1 pouch TODAY Cream of Mushroom Complete
Soup Mix
1 gallon hot tap water
1/2 lb. sliced & quartered mushrooms
1 tbsp. butter
1/3 cup sherry
1/4 tsp. Herbs de Provence or Italian Herbs
Prepare soup mix according to package directions. Sauté the
mushrooms in butter. Add mushrooms, sherry, and herbs to the soup.
Simmer in a double boiler or similar soup kettle for 1 hour.
Yield: 144 fl. oz.
