ADVERTISEMENT
- Real Recipes from Real People -

Recipes for Soup Mixes

Misc.

I was at a Christmas show and they were selling little packages of soup mixes. They had a gift card attached with the directions. Usually adding the liquid ingredient. Does anyone have any recipes?

MsgID: 26199
Shared by: Toni in Dallas
Board: Holiday Crafts at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Toni in Dallas
2
  Jil
ADVERTISEMENT
Random Recipes
  • Flat Bread recipes (not Brio Tuscan Grille)
  • Flatbread Source: Restaurants & Institutions Chef Edward Lee Restaurant/Operation 610 Magnolia, Louisville, Ky. Yield: 8 12-in. round loaves All-purpose flour 4 cups Quick-rising yeast 1 package Sugar 2 Tbsp. ...
  • Crumb Cake (Krum Kuchen) (1936)
  • CRUMB CAKE (KRUM KUCHEN) 2 cups sugar 4 cups flour 4 tsp baking powder 1 cup butter or other shortening 4 eggs, separated 1 cup milk melted butter cinnamon Combine sugar, flour and baking powder which have been sifte...
  • Boston Banana Cream Pie
  • BOSTON BANANA CREAM PIE FOR THE CAKE: 1 1/4 cups all-purpose flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 2/3 cup milk 1/4 cup melted butter 1 tsp vanilla extract 1 egg...
  • Canned Biscuits, Chicken and dumplings, Jane, NC
  • I find the store brand or the cheapest biscuits are better. I roll them out to a thickness of 1/4 inch, cut them into 1 to 2 inch pieces and drop into the boiling broth. I do this and serve immediately after they are c...
  • Bowtie Pasta with Shrimp and Asparagus
  • BOWTIE PASTA WITH SHRIMP AND ASPARAGUS 5 tablespoon olive oil 2 garlic cloves 8 ounce shrimp 1 pound asparagus 1 teaspoon salt 1 teaspoon hot red pepper flakes 1/2 cup vegetable stock 2 tablespoon Italian parsle...
  • Szechwan Chicken and Cashews
  • SZECHWAN CHICKEN AND CASHEWS 2 whole boneless, skinless chicken breasts, cut into 3/4-inch cubes 3 tablespoons soy sauce, divided use 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon cornstarch 2 teaspoons su...
ADVERTISEMENT
  • Acadian Peppered Shrimp
  • ACADIAN PEPPERED SHRIMP 1 lb butter 1/2 cup lemon juice 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh oregano 5 garlic cloves, minced 2 teaspoons ground cayenne pepper (or to taste) 1 bay leaf, crumbled 1/...
  • Chicken Normandy
  • CHICKEN NORMANDY 1 package Chicken salt and freshly ground pepper 3 tablespoons butter 2 tablespoons vegetable oil 1 onion, thinly sliced 2 tart apples, peeled, cored, and diced 1/2 cup diced celery 2 tablespoon...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipes for Soup Mixes
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!