Chunky chicken barley soup, Cream of tomato soup, Creamy corn & potato chowder – GE 106724 Manuel d'utilisation

Page 10

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5

1

2

to 7 qt

3 to 5 qt

5

1

2

to 7 qt

5

1

2

to 7 qt

10

Chunky Chicken Barley Soup

1

2

(14 ounce) cans chicken broth

1

2

(16 ounce) packages frozen vegetables for soup or stew

2

3

1

1

4

cups pearl barley

1

2

cups fresh mushroom slices

2

4

cups water

1

2

(1.8 ounce) envelopes dry vegetable soup mix

1

2

pounds boneless chicken breasts, cut in cubes

1

2

1

teaspoon salt

1

8

1

4

teaspoon pepper

Combine all ingredients in the crock. Cover and cook on: Low – 6 hours; OR High – 3
hours. Makes about 3 or 5 quarts.

Cream of Tomato Soup

1

2

(28 ounce) cans tomato puree

1

1

(6 ounce) can tomato paste

1

1

(1.8 ounce) envelope white sauce mix

1

2

(12 ounce) cans evaporated milk

1

2

cups water

1

2

(14 ounce) cans vegetable or chicken broth

1

2

teaspoons salt

1

2

teaspoons sugar

1

1

2

tsp

1

tablespoon dried basil

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours; OR
High – 3 hours. Makes about 2

1

2

or 4

1

2

quarts.

Creamy Corn & Potato Chowder

3

6

(16 ounce) cans creamed corn

1

4

1

2

cup chopped onion

1

1

(12 ounce) can evaporated milk

1

1

(14 ounce) can chicken broth

1

2

cups water

1

1

(7.06 ounce) box sour cream and chive flavored, dry mashed

potato mix

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 6 hours; OR
High – 3 hours. Makes about 3 or 5 quarts.

3 to 5 qt

3 to 5 qt

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