10 Mar 2010
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Condensed chicken noodle soup||10 3⁄4 Ounce (1 Can)|
|Canned milk||120 Milliliter (1 Soup Can)|
|Canned water||120 Milliliter (1 Soup Can)|
|Sliced dried beef||4 Ounce, rinsed and chopped (1 Package)|
|Succotash||10 Ounce, frozen, cooked and drained (1 Package)|
In large saucepan, cook onion in butter until tender.
Blend in soups; gradually stir in remaining ingredients.
Heat; stir occasionally.
Soup Potpourri Recipe