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Stay-a-Bed Soup

by

Yield: 6 to 8 servings

A whimsical name for a delicious, easy-to-make soup. And it really is well named -- once all of the chopping is done, you can leave this soup unattended for hours.

Ingredients:

  • 1 to 2 pounds stew beef (or substitute boned, skinless chicken breast, cut in bite-size pieces)
  • 1 bay leaf
  • 2 cups fresh, frozen, or canned peas
  • 1 cup sliced carrots
  • 2 onions, chopped
  • 1 teaspoon salt
  • pepper to taste
  • 1 can (10-3/4 ounces) condensed Golden Mushroom Soup plus 1/2 can water
  • 2 to 3 potatoes, sliced

Instructions:

Preheat the oven to 275 degrees F. Combine all the ingredients in a roasting pan and bake for about 5 hours. Serve hot.
Updated Thursday, May 23rd, 2002
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One Response to Stay-a-Bed Soup

  1. Rugg, Rebecca September 24, 2002 at 8:04 am #

    IF USING STEW MEAT THE SOUP IS GOOD. HOWEVER, IF YOU UPGRADE THE MEAT TO A BETTER CUT AND ADD A FULL CAN OF WATER YOU WILL FIND THIS SOUP WONDERFULLY DELICIOUS!

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