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Category:Soups - Author:N/A- Contributor:
CREAMY TOMATO SOUP
Ingredient:


  • 2 tbsp. reduced-calorie margarine
  • 1 lg. onion, peeled and thinly sliced
  • 1 carrot, chopped
  • 2 garlic cloves, coarsely chopped
  • 1 (28 oz.) can peeled Italian plum
    tomatoes
  • 3 c. chicken broth
  • 1 sm. boiling potato, peeled and
    thinly sliced
  • 2 tbsp. chopped fresh basil leaves or
  • 2 tsp. dried basil
  • 1/4 tsp. nutmeg
  • Salt to taste
  • 1 c. milk



Direction:

Melt margarine in a soup pot over low heat. Add onion, carrot and garlic. Cook, covered for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with the chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warm through over very low heat. Do not boil. Serves 6.
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Pick of the Week
Title:CHICKEN DIVAN - Author: N/A - Contributor:
Ingredient:

  • 3 or 4 deboned chicken breasts
  • 2 cans cream of chicken soup
  • 1 tsp. lemon juice
  • 1 c. sharp American cheese, shredded
  • 2 (10 oz.) pkgs. frozen broccoli
  • 1/2 c. soft bread crumbs, mixed with
  • 2 tsp. melted butter
  • 1 c. mayonnaise



Direction:
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
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