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Lipton Savory Herb and Garlic Soup Mix?

May 16, 2007 by A2JC4life | Posted in Cooking & Recipes

I have a recipe which calls for the soup mix above, but I can't find it at the grocery store. Can anyone provide me with the ingredient list, package size, serving size, instructions, etc. from the package, so I'll know what to try to substitute?
The link someone posted was helpful, but I still can't tell if the whole package is one envelope, or two. (It's 2 oz. The 2 oz. onion soup mix is 2 envelopes, so I'm not sure if there are also 2 envelopes in this package or just more mix per envelope.)

I'm also glad I asked, as I'm allergic to potatoes, and the soup mix contains potato starch!

try the Knor herb and garlic soup. Might even be better.

What are some quick, savory soup recipes?

Apr 29, 2010 by Tookie | Posted in Cooking & Recipes

Thanks :)

Mushroom Soup
2 tablespoons butter or margarine
2 tablespoons thinly sliced green onions
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 lb. whole mushrooms
2 tablespoons dry sherry (optional)
Generous dash pepper
3/4 cup heavy cream
Sliced mushrooms

In 3-quart saucepan over medium-high heat, in hot butter, cook onions until tender, stirring often. Stir in soup, whole mushrooms, sherry and pepper.
In covered blender container at medium speed, blend soup mixture until smooth. Return mixture to saucepan; gradually stir in cream. Over low heat, heat through, stirring constantly.
To serve: Ladle soup into bowls; garnish with sliced mushrooms.
(2 1/2 cups)

French Onion Soup for Two: In 1-quart saucepan over medium-high heat, heat 1 can (10 1/2 oz.) condensed French onion soup and 1 soup can water to boiling, stirring occasionally. Toast 2 slices French bread. Ladle soup into two 12-oz. ovensafe bowls; top with toasted bread and 1 cup shredded Swiss cheese. Bake at 425* 10 minutes or just until cheese is melted.

Chili Soup
1/2 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 can (16 oz.) pinto or kidney beans
1 can (16 oz.) tomatoes, chopped
2 cups water
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 bay leaf

In 4-quart saucepan over medium-high heat, cook groun beef, onion and garlic until meat is browned and onion is tender, stirring to break up meat. Pour off fat.
Stir in remaining ingredients; heat to boiling. Reduce heat to low. Cover; simmer 15 minutes or until flavors are blended. Discard bay leaf.
(7 cups)

New England Clam Chowder
1 quart shucked hard-shell clams with liquor reserved
1/4 lb. salt pork, diced
2 medium onions, chopped
6 medium potatoes, diced
1/8 teaspoon white pepper
2 cups milk
2 tablespoons butter or margarine

Strain and measure clam liquor, adding water to make 2 cups; set aside. Chop clams; set aside.
In 4-quart saucepan over medium heat, fry salt pork until crisp. With slotted spoon, remove pork; set aside. Over medium-high heat, in hot drippings, cook until tender.
Stir in potatoes, pepper and reserved clam liquor; heat to boiling. Reduce heat to low. Cover; simmer 20 minutes or until potatoes are fork-tender.
Meanwhile, in small saucepan over medium heat, heat milk until tiny bubbles form around edge (do not boil). Add with butter and clams to potato mixture. Over low heat, simmer 5 minutes.
To serve: Ladle soup into bowls; garnish with salt pork.
(7 1/2 cups)

Oyster Stew
1 pint shucked oysters with liquor reserved
2 tablespoons butter or margarine
Generous dash white pepper
1 cup half-and-half
1 cup milk
Oyster crackers

Into 2-quart saucepan, strain 1 cup oyster liquor. Add oysters, butter and pepper. Over low heat, cook oysters until the edges curl.
In small saucepan over medium heat, heat half-and-half and milk until tiny bubbles form around the edge (do not boil). Add to oyster mixture.
To serve: Ladle soup into bowls; garnish with oyster crackers
(4 cups - 4 servings)

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