Souped-up tomato soup!

Woman's World - - Recipes To Collect -

Heat ready-to-eat tomato soup ac­cord­ing to can di­rec­tions, adding a scant half can of milk and a pinch of dried thyme. Stir in left­over cooked rice and any left­over cooked veg­eta­bles you have on hand or thawed frozen cut broc­coli. Serve topped with sea­soned crou­tons and your fa­vorite shred­ded cheese.

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