knorr soup recipes

- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/4 cup finely chopped onion
- 1/4 teaspoon dried basil
- 1 cup milk
- 1 tablespoon butter or margarine

- 1 cup diced carrots
- ADDITIONAL INGREDIENTS (for each batch):
- 2 teaspoons sugar
- 1/2 teaspoon pepper
- 2 cups water
- 1 cup diced celery
- 1/2 teaspoon dill weed
- SOUP BASE:
- 1 cup diced onion
- 1 teaspoon salt
- 1 quart chopped fresh tomatoes
- 2 cups diced cooked potatoes

- 2 stalks celery, chopped
- 2 (1 ounce) packages dry onion soup mix
- 3/4 cup elbow macaroni
- 1 pound ground beef
- 1 onion, chopped
- 4 cups chicken broth
- 1 (16 ounce) package frozen mixed vegetables
- 1 (15 ounce) can tomato sauce
- 4 cups water

- SOUP:
- 1 1/2 cups cubed peeled potatoes (3/4 inch cubes)
- 1 egg yolk
- 6 tablespoons all-purpose flour
- 1 egg white
- 1 large carrot, sliced
- Minced fresh parsley
- 1/8 teaspoon pepper
- Pinch salt
- 1/2 teaspoon salt
- RIVELS:
- 1/2 cup chopped onion
- 1/2 cup milk
- 1 1/2 cups water

- 2 bacon strips, cooked and crumbled
- 2 cups milk
- Shredded Cheddar cheese
- 1 (1.8 ounce) package leek soup and dip mix
- 3/4 cup instant mashed potato flakes
- 2 medium potatoes, peeled and diced
- 2 cups water

- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup turnips, chopped
- 2 pounds meaty beef soup bones
- 1/4 cup medium pearl barley
- 1 1/2 teaspoons salt
- 2 quarts water
- 6 whole peppercorns
- 1/2 cup chopped onion

- mint leaves (for garnish)
- 1/4 cup lemon juice
- 20 ounces red raspberries (2 pk
- Raspberries should be the frozen in syrup kind and be thawed.)
- orange sections (Fresh)
- 3/4 cup chablis (You can use other dry white wines in this soup, but just white wines)
- 1/2 cup orange juice
- orange rind twists (for garnish)
- sour cream
- 1 tablespoon cornstarch

- 1 can crushed tomatoes
- 4 cans water
- 1 tablespoon beef bouillon
- 5 potatoes
- 1/2 cup merlot or cabernet sauvignon wine
- 1 can green beans
- 2 packages onion soup mix
- 1 can carrots
- pepper
- 1 can corn
- 1 1/2 lbs ground round or sirloin

- 6 cups chicken stock (could substitute veggie if you wanted a vegetarian soup)
- 2 cups dried black beans
- 1/4 cup olive oil
- sour cream
- 8 cloves garlic, minced (or to taste)
- 8 dashes sherry wine (one per person) (optional)
- chopped parsley or cilantro or chili
- 8 cups water
- 1 teaspoon minced chili or hot sauce (to taste)
- 2 large onions
- 2 teaspoons salt