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Pan Amo Cheese Soup Recipe

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1 1/2 cups diced onion

1 cube chicken bouillon, divided

4 slices fresh white bread, divided

1 cup sliced fresh mushrooms

1 cup sliced bell pepper

1 ounce dried alfalfa sprouts (optional)

1 teaspoon dried basil

1/4 cup dried Italian-style seasoning

1 1/2 teaspoons dried oregano

1 teaspoon dried red pepper flakes

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon coarse pepper

1 teaspoon dried rosemary

1 teaspoon dried sage

Directions

In a medium saucepan, melt butter or margarine over medium heat. Stir in olive oil, then browned onion and chicken broth. Bring to a boil, then stir in bouillon cube 1/4 cup thinly sliced white bread and mushrooms and pepper. Reduce heat, cover and simmer for 10 minutes.

Meanwhile, in a small bowl, mix together chicken, mushrooms and bell pepper. Place pan in a roasting pan and stir chicken mixture over low heat until chicken is cooked through. Stir flour into soup; bring to a boil over medium heat. Bring to a boil; stir in basil, Italian-style seasoning, oregano, red pepper flakes, oregano, salt, coarse pepper and rosemary. Heat through and serve with tortilla chips.

Comments

Milissi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I loved this bread. It was so easy to make and came out so fresh and delicious. Thank you for the recipe.