In large saucepan, saute onion in butter. Add flour, stirring constantly until bubbly; gradually stir in broth. Add wild rice, carrots, turkey, almonds and salt; simmer 5-8 minutes. Add half-and-half and sherry; heat through. Serves 6.
Put all ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Makes 6 servings.
Cover potatoes in pan with cold water; bring to a boil and add
the onion and celery. In a small bowl mix flour, salt and pepper. Dip fingers into water and sprinkle it in the flour and
let it sit a couple minutes. It makes little flour balls and the more of these, the better. Now, add the little balls to the soup
and continue to simmer. The flour will thicken it up just a little till it's a good consistancy. Simmer until potatoes are
done. Add the milk. Continue to simmer. Add salt, pepper and
butter to taste. If the consistancy is too thick, add more milk.
If too thin, sprinkle in some instant potato flakes. After the first time you make it, you will learn to adjust for more or less
milk, depending on how much you want to make.
(Jim Booton)
Preheat oven to 475 degrees. Heat oil in a saucepan over medium
heat. Add onions and fry for 10 minutes, stirring occasionally.
Add soup mix to fried onion, stir well. Add water, bring to a rapid boil, stir, reduce heat, cover and simmer for 15 minutes. Add salt and pepper to taste. Pour soup into individual ovenproof dishes. Top each portion with a slice of toast and sprinkle with
grated cheese. Bake in hot oven until cheese is golden brown and bubbly. Serves 4-6.
Combine all ingredients except the turkey in a large
saucepan. Bring to boiling; reduce heat. Simmer uncovered
for about 10 minutes. Stir in meat; heat through. Makes
4-5 servings.
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