Hamilton Beach 840096700 User Manual page 10

Chunky Chicken Barley Soup
3 to 5 qt 5 1 ⁄ to 7 qt
2
1 2
1 2
2 ⁄ 1 1 ⁄
3
1 2
2 4
1 2
1 2
1 ⁄ 1
2
1 ⁄ 1 ⁄
8 4
Combine all ingredients in crock. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
Cream of Tomato Soup
3 to 5 qt 5 ⁄ to 7 qt
1
2
1 2
1 1
1 1
1 2
1 2
1 2
1 2
1 2
1 1 ⁄ tsp. 1
2
Combine all ingredients in the crock. Stir well. Cover and cook: Low – 6 hours
OR High – 3 hours. Makes about 2
Creamy Corn & Potato Chowder
3 to 5 qt 5 1 ⁄ to 7 qt
2
3 6
1 ⁄ 1 ⁄
4 2
1 1
1 1
1 2
1 1
Combine all ingredients in crock. Stir well. Cover and cook: Low – 6 hours OR
High – 3 hours. Makes about 3 or 5 quarts.
10
(14 oz) cans chicken broth
(16 oz) packages frozen vegetables for soup or stew
cups pearl barley
4
cups fresh mushroom slices
cups water
(1.8 oz) envelopes dry vegetable soup mix
pounds boneless chicken breasts, cut in cubes
teaspoon salt
teaspoon pepper
(28 oz) cans tomato puree
(6 oz) can tomato paste
(1.8 oz) envelope white sauce mix
(12 oz) cans evaporated milk
cups water
(14 oz) cans vegetable or chicken broth
teaspoons salt
teaspoons sugar
tablespoon dried basil
1 ⁄ or 4 1
2
(16 oz) cans creamed corn
cup chopped onion
(12 oz) can evaporated milk
(14 oz) can chicken broth
cups water
(7.06 oz) box sour cream and chive flavored,
dry mashed potato mix
⁄ quarts.
2