3 cups safe milk (I used Silk Light Soy Milk)
1 Prepared recipe of *Basic Cream Soup (see below)
2 Cups Ore-Ida Southern Style Hash Browns
2 Slices safe bacon, crisply cooked, drained and crumbled
1/4 Cup thinly sliced green onions
Mix milk and prepared soup recipe in a large sauce pan. Stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
Ladle into 6 soup bowls.
Top with bacon and green onion.
Makes 6 servings, 1 cup each.
*Basic Cream Soup Recipe:
Melt 3 Tbsp safe margarine in a sauce pan. Blend in 3 Tbsp. safe flour and 1/4 tsp. salt. Cook and stir until bubbly. Using a wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as 10 oz. can of undiluted condensed soup(soup recipe from www.foodallergyfaq.blogspot.com )
1 comment:
Yum! I make a leek and potato soup and I never even thought of using hashbrowns - what a timesaver!
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