| 1.1 lbs shipping weight
Directions:
Combine contents with 6 cups of water. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve!
Serving Suggestions:
Try adding bite size pieces of cooked ham, or bite size pieces of fresh steamed asparagus. Serve in a hollowed out round loaf of bread. Scoop out the center and spoon in the soup. Serve immediately.
Contains: Milk, Soy, and Wheat
Ingredients:
CREAMER (PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SOY LECITHIN), WHEY, WHEAT FLOUR, MODIFIED CORN STARCH, DEHYDRATED RED BELL PEPPER, SALT, NATURAL FLAVORS (YEAST EXTRACT, MALTODEXTRIN, BALSAMIC VINEGAR, MOLASSES, CARAMEL COLOR, DRIED MALT EXTRACT), DEHYDRATED ONION, DEHYDRATED ASPARAGUS, CHICKEN FAT (EXTRACT OF ROSEMARY), HYDROLYZED SOY AND CORN PROTEIN (TARTARIC ACID), DEXTROSE, SPICES INCLUDING PARSLEY, SODIUM STEAROYL LACTYLATE, NATURAL BUTTER FLAVOR (BUTTER, NON-FAT MILK SOLIDS), TITANIUM DIOXIDE, DISODIUM INOSINATE AND DISODIUM GUANYLATE.
ADDITIONAL RECIPES
Chicken & Stuffing
- Wind & Willow Red Pepper Asparagus Soup Mix
- 4 cups water
- 3 cups diced cooked chicken
- 1 boxed stuffing mix
- 3/4 cup sliced almonds
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13" pan with oil. Add soup mix to water in a 2 qt. saucepan; heat to boiling then reduce heat and simmer for 20 minutes, stirring frequently. Prepare stuffing according to pack-age directions. Place prepared stuffing into bottom of prepared pan and top with diced chicken. Pour soup mixture over the chicken, sprinkle with almonds. Bake 15-20 minutes. Serves 6-8.
Mediterranean Pasta
- Wind & Willow Red Pepper Asparagus Soup Mix
- 4 cups water
- 6 oz. penne pasta, cooked according to package directions, drained
- 1 1/2 cups mozzarella cheese
- 3 oz. black or Kalamata olives, sliced
- Parsley
- Feta Cheese
Directions:
Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 10 minutes. Stir in olives, mozzarella and cooked pasta. Reduce heat to low and allow to thicken, about 10 minutes. Garnish each serving with a sprinkling of parsley and feta cheese. Serves 6-8.
Mushroom Chops
- Wind & Willow Roasted Red Pepper Soup
- 6 to 8 boneless pork loin chops
- 2 cups sliced mushrooms
Directions:
Preheat oven to 350 degrees. Spray 9 x 13" pan with oil. Prepare soup according to package directions. In a skillet sprayed with oil, brown chops on both sides cooking until center is done. Place browned chops in prepared pan. Saute mushrooms in skillet and add to chops. Pour soup over chops and mushrooms. Cover with foil and bake for ,30 minutes. Uncover and bake for an additional 5 to 10 minutes until top begins to brown slightly. Serves 6-8.
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