"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hearty Hashbrown Soup Recipe

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This recipe for Hearty Hashbrown Soup, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Kooistra
Added: Sunday, January 18, 2009


2 lb. frozen hashbrowns, thawed
4 cans cream of chicken soup
4 c. water
1 qt. milk
1/2 tsp. celery salt
2 c. cooked ham
3/4 c. celery, chopped
1 TB. parsley
1/4 tsp. pepper
1 1/2 tsp. garlic salt
1 c. carrot, sliced
8 oz. shredded cheddar
1 onion, chopped
8 bacon slices, cooked
4 chicken boullion cubes

In large pan combine 1st 8. Bring to a boil. Reduce heat, cover and simmer 20 min. Mash potatoes in cooking liquid with large spoon. Add the cream of chicken soup and milk. Stir until smooth, add the ham, parsley, garlic salt and shredded cheese. Simmer 10 mins, and add crumbled bacon.

Number Of Servings:
Number Of Servings:
makes 4 quarts




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