Additions:

Cooking Directions:

• Saute packet of bisque soup with one tablespoon olive oil and one tablespoon butter just until moist.
• Add one cup of water and 1/3 cup dry white wine and cook until liquid is absorbed.
• Add 4 cups of milk and simmer slowly (about 25 minutes) until flavors have melded and soup is hot.
• Do not allow to boil.
• Add 3 cups of fresh arugala (spinach may be substituted) finely cut.
• Simmer until tender. Serve warm.

Variations/Additions:

• Serve with a garnish of roasted garlic:
  • Cut off top of one whole garlic, moisten with olive oil.
  • Add fresh thyme, wrap with foil and bake for about 30 minutes until garlic is golden and soft.
  • Remove garlic from skins and chop and add as a garnish to individual soup servings or spread on toasted baguette slices and float on soup.
• This soup also makes a great dip:
  • Mix package with 4 cups of sour cream.
  • Refrigerate until vegetables in mix are softened (at least 3 hours).
  • Serve with crackers, chips, veggies, pretzels, etc.

Ingredients:

Nutrition Facts Serving Size: 1/8 cup dry mix (75g) Serving Per Container: About 8 Amount per Serving Calories 250 Calories from Fat 5 % Daily Value* Total Fat 0.5g 1% Sat. Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 50mg 1% Total Carbs 20g 8% Dietary Fiber 2g 7% Sugars 2g Protein 6g Vitamin A 40% Vitamin C 60% Calcium 8% Iron 10% * Percent Daily Values are based on a 2,000 calorie diet.