Soups

Please add your soup recipe and please put your name on your posting.

**Potato Soup** - classroom  5 C. sliced potatoes ¼ medium onion, diced 2 tsp. salt 3 T. margarine ¾ -1 ½ C. milk Place potatoes and onion in a saucepan; barely cover with cold water. Add salt, cover tightly, and heat to boiling. Reduce heat and simmer 10 minutes or until potatoes are tender. Mash potatoes in cooking liquid; add margarine and __only enough milk to give the desired consistency__. Reheat to scalding or simmer on low to thicken. Serve hot. Top with cheese if desired. Serves 4-5.

**Southwest Fiesta Chicken Soup -** Classroom In a large pot, stew chicken in water with salt. Pour off water and allow chicken to cool. Cut up or shred chicken. In a large saucepan, combine taco seasoning mix, pepper, tomatoes (cut them up) and water. Simmer for 20 minutes. Add instant rice, cover, and simmer until rice is tender. Cube Velveeta and add to soup and allow melting before serving. Add cooked, shredded chicken. Continue to cook on low if the soup needs to thicken. You can use Rotel tomatoes in place of the Mexican stewed tomatoes, but the soup __will be spicier__, so you might want to only use part of the can. You can also add tomato juice in place of some of the water if you like a more tomato based soup.
 * 2 chicken breasts (or use canned chicken)
 * 1 T. Taco seasoning mix
 * 1 (14.5 oz.) Cans Del Monte Stewed Tomatoes, Mexican Recipe
 * 2-3 cans of water (more for thinner soup)
 * ½ t. salt
 * ½ t. pepper
 * 1 ½ c. instant rice
 * 8 oz. Velveeta