Chunky Chicken Barley Soup; Cream Of Tomato Soup; Creamy Corn & Potato Chowder - Hamilton Beach 840105900 Manual

840105900 Ev06 2/17/03 1:56 PM Page 14

Chunky Chicken Barley Soup

3 to 5 qt 5 1 ⁄
2
1
1
2 ⁄
3
1
2
1
1
1 ⁄
2
1 ⁄
8
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 ⁄
1
2
1
1
1
1
1
1
1
1
1 1 ⁄ tsp.
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 ⁄
2
3
1 ⁄
4
1
1
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.
14
to 7 qt
2 (14 oz) cans chicken broth
2 (16 oz) packages frozen vegetables for soup or stew
1 1 ⁄ cups pearl barley
4
2 cups fresh mushroom slices
4 cups water
2 (1.8 oz) envelopes dry vegetable soup mix
2 pounds boneless chicken breasts, cut in cubes
1 teaspoon salt
1 ⁄ teaspoon pepper
4
to 7 qt
2 (28 oz) cans tomato puree
1 (6 oz) can tomato paste
1 (1.8 oz) envelope white sauce mix
2 (12 oz) cans evaporated milk
2 cups water
2 (14 oz) cans vegetable or chicken broth
2 teaspoons salt
2 teaspoons sugar
1 tablespoon dried basil
1 ⁄ or 4
2
to 7 qt
6 (16 oz) cans creamed corn
1 ⁄ cup chopped onion
2
1 (12 oz) can evaporated milk
1 (14 oz) can chicken broth
2 cups water
1 (7.06 oz) box sour cream and chive flavored,
dry mashed potato mix
1 ⁄ quarts.
2