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Cheese Soup Mix Recipe


2 cubes chicken bouillon

1 cup concentrated Russian-style soup mix (e.g. Miracle Whip II)

3 cups low-fat cottage cheese

2 celery and parsley, crushed

2 tablespoons instant hot sauce

3 bay leaves

2 (8 ounce) packages frozen chopped spinach with stems, thawed

3 tomatoes, sliced

5 tablespoons dried basil

1 tablespoon dried oregano

1 tablespoon dried oregano and safflower oil

1 lemon, chopped


(1) Stir together the soup mix and cottage cheese in a medium bowl.

In a large skillet over medium heat, combine the celery and parsley; saute for 3 to 5 minutes, over medium heat.

In a small, shallow bowl, whisk together the sauteed vegetables with the hot sauce, bay leaves, spinach, tomatoes, basil and oregano, and a generous volume of the yogurt.

Meanwhile, bring a large pot of water to a boil. Stir in the cream cheese, Parmesan, celery and parsley; cook and stir until creamy, about 20 minutes. Serve hot.