Soups

NEKOTCHA CHICKEN NOODLE SOUP

Serves 4 to 6 2 boneless, skinless chicken breast halves 1 tablespoon CRISCO Oil 1/2 cup frozen or canned baby corn cobs 1/2 cup frozen baby peas 1/2 cup diagonally-halved baby carrots 1 package (3 ounces) ramen noodles, oriental or chicken flavored, broken into 4 pieces2 cups boiling water Japanese soy sauce (optional)Chopped green onions (optional)1 cup crispy chow mein noodles Rinse chicken; pat dry. Cut crosswise into bite-size strips.Heat oil in heavy 2-quart saucepan.Add chicken, corn, peas and carrots. Saute about 3 minutes or until chicken is no longer pink in center.Add ramen noodles, contents of seasoning packet and boiling water. Stir, bring to a boil, reduce heat and simmer 3 minutes or until noodles are tender.Spoon into soup bowls. Season with soy sauce and onions, if desired. Sprinkle with chow mein noodles. Serve hot or warm. (Mixture thickens if served...

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MUSHROOM SOUP

Makes about 1-1/2 quarts soup 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 3 tablespoons chopped onion 1 small clove garlic, minced1/2 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper Dash ground red pepper 3 cups chicken broth 1 pound fresh mushrooms, cleaned and sliced lengthwise2 cups milk Melt Crisco in a saucepan. Stir in onion and garlic; cook until onion is crisp-tender. Mix in a blend of flour, salt, and peppers. Stir in chicken broth gradually. Continuing to stir, bring to boiling and cook for 1 minute. Stir in sliced mushrooms. Cook covered over low heat for 30 minutes, stirring occasionally.Stir in milk and cook uncovered over low heat for 5 to 10 minutes. NOTE: Substitute vegetable stock for the chicken broth to make this a vegetarian...

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