| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 |
c |
Potatoes; peeled, cubed |
| 1 |
cn |
Mushrooms; ( 12 oz ) |
| 1 |
pk |
(12 oz) scallops ( other seafood optional ) |
| 1 |
ts |
Chicken bouillon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 8 |
oz |
Cream cheese; ( Fat Free may be used but additional mixing is needed to make creamy ) |
| 1/2 |
|
Condensed milk |
| 1 |
tb |
Butter |
| 4 |
|
Stash Tea Lemon Blossom tea bag contents |
| 2 |
c |
Water |
INSTRUCTIONS
Just wanted to share a couple recipes I found at this web site for those
who don't have web access and those rgar do here is the site:
http://stashtea.com/recipes.htm
In a large soup pan, add olive oil, potatoes, mushrooms, scallops, chicken
bouillon, contents of one Lemon Blossom tea bag, salt and pepper. Cook over
medium heat for 20 minutes. While the soup base is cooking, in a small
sauce pan combine cream cheese, condensed milk, butter and the contents of
3 Lemon Blossom tea bags. Allow to simmer on low for about 15 minutes,
continually mix with a wire brisk until creamy and smooth. Add this mixture
to the soup base along with 2 cups water. Mix soup well with large spoon.
Reduce heat to low and simmer for another 20 minutes.
Posted to recipelu-digest by GramWag@aol.com on Feb 15, 1998
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