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This velvety soup with natural cheddar cheese and asparagus will be perfect for your white linen occasions. Just add water. Try Laurie's favorite recipe, White Bean Ham and Asparagus Soup.
Directions:
WHISK SOUP MIX INTO SIX CUPS WATER AND BRING TO A BOIL,
STIRRING OFTEN. REDUCE HEAT AND SIMMER UNCOVERED 10
MINUTES, STIRRING OFTEN.
For Variety:
ADD COOKED CHICKEN, FRESH ASPARAGUS OR HAM.Allergens: CONTAINS WHEAT, MILK AND SOY PRODUCTS.Ingredients:
Whey, cheddar cheese (pasteurized milk, cheese
cultures, salt and enzymes), enriched wheat flour (malted barley
flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), food
starch-modified, asparagus powder, nonfat milk, xanthan gum,
buttermilk solids, butter, disodium phosphate, sugar, lactic acid,
onion and garlic powder, spice, disodium inosinate and disodium
guanylate, sodium phosphate, hydrolyzed corn soy wheat gluten
protein, natural flavors, turmeric.Laurie's Favorite Recipe-CHEESY BROCCOLI HAM BAKE
*1 1/4 CUPS LAURIE'S KITCHEN CHEDDAR BROCCOLI SOUP MIX
3 CUPS WATER
2 TBSP. BUTTER, MELTED
2 3/4-CUP INSTANT RICE
1 CUP HAM, DICED
1 CUP SHREDDED CHEDDAR CHEESE
*(REMAINING SOUP WILL PREPARE 3 CUPS SOUP)
Directions:
PREHEAT OVEN TO 350 DEGREES.
GREASE A 9"X13" CASSEROLE DISH. IN A LARGE BOWL, MIX TOGETHER
SOUP MIX, WATER, BUTTER AND INSTANT RICE. POUR INTO CASSEROLE
DISH. TOP WITH HAM AND CHEESE. COVER AND BAKE 30 MINUTES. LET
STAND 5 MINUTES BEFORE SERVING.Click here for Nutrition Facts.
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