MICROWAVE SOUP RECIPES

CREAMY CHICKEN AND HAM SOUP 1 can (10 oz.) condensed cream of celery soup, undiluted 1 can 10 oz.) condensed chicken vegetable soup, undiluted 1 soup cans with milk or water (or a combination = 15 oz.) 1 c. chopped cooked ham 2 teaspoons of parsley flakes t. crushed rosemary salt and pepper to taste combine all ingredients in a 3-quart casserole. Stir until well blended. Cover, Microwave 7-8 minutes on high or until hot

CHICKEN SOUP WITH LITTLE DUMPLINGS 3 c. chicken broth 1 small onion, quartered 1 stem celery, cut into 4 pieces t. thyme 1 t. dried parsley t. salt 1 egg c. all-purpose flour 1/8 t. salt Combine chicken broth, onion, celery thyme, parley and salt in 2-quart casserole. Cover. Microwave 8-10 minutes on High or until mixture begins to boil. Reduce setting. Microwave 5 minutes on level 6 or 60% or until celery and onion are soft. Remove vegetables with slotted spoon; discard. While soup is cooking, combine egg, flour, and salt in 1-quart mixing bowl. Beat until batter is smooth. After removing vegetables, drop batter into soup by rounded half-teaspoonfuls. Do not cover. Microwave 2-3 minutes on 6 (60%) or until dumplings rise to the surface and become firm.

FRENCH ONION SOUP 2 T. butter or margarine 3 medium onions thinly sliced 3 cans (10 oz.) condensed beef broth, diluted with 2 c. water OR 2 T. instant beef bouillon dissolved in 6 c. water Salt to taste French bread slices, toasted Grated Parmesan cheese Combine butter and onion in 3-quart casserole. Cover. Microwave on high for 8 minutes or until onions are transparent.

TOMATO SOUP EXCEPTIONAL 2 T. Butter or margarine 2 T. chopped green onions, including tops 1 can (10 oz.) condensed tomato soup, diluted 1 soup can milk or water t. Worcestershire sauce Combine butter and onion in 3-quart casserole. Microwave on high until onion is transparent. Add soup, milk and Worcestershire sauce. Stir until well blended. Cover. Microwave 7-8 minutes on high or until hot. CHILI CONQUESTA SOUP 3 T. butter or margarine 1 c. finely chopped onions 1 can (14 oz.) stewed tomatoes 1 can (4 oz.) chopped green chilies, rinsed of seeds 1 jar pimento, chopped 1 t. salt t. pepper 1 pound Monterey jack or cheddar cheese, finely diced Combine butter and onion in 1 -quart bowl. Microwave 3 minutes on high or until onion is transparent. Stir in tomatoes, chilies, pimentos, salt and pepper. Microwave 3 minutes on high or until very hot. Gradually add cheese stirring after each addition until melted. After last addition, microwave 1 minute on half power (50% or level 5) if necessary to complete melting.