Soup: French Onion Soup (Au Pied De Cochon Restaurant/par
INGREDIENTS:
1 pk (5.25 oz.) dry au gratin 2 c Water
-potatos 2 c Milk
1 cn (15.25 oz.) whole kernel 1 1/2 c Grated Cheddar cheese
-corn--undrained 1 cn (2.25 oz.) sliced ripe
1 c Picante sauce -olives--drained
1 pk (5.25 oz.) dry au gratin 2 c Water
-potatos 2 c Milk
1 cn (15.25 oz.) whole kernel 1 1/2 c Grated Cheddar cheese
-corn--undrained 1 cn (2.25 oz.) sliced ripe
1 c Picante sauce -olives--drained
Tortilla chips
In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally.
Serve with chips.
Makes 8 cups.
In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally.
Serve with chips.
Makes 8 cups.