CW RESOURCES, INC.
RIVER VALLEY PRODUCTS
140 Production Court
New Britain, CT 06051
rvp@cwresources.org

Phone 888-773-3005
860-893-0333

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Soup Recipes

Potato Soup

1/4 cup chopped onion
2 Tbsp butter
4 cups water
4 cups diced raw potato
3 chicken bouillon cubes
1 1/2 cup dry INDM
3 Tbsp. flour
1 Tbsp chopped parsley
Salt and pepper to taste

Sauté onion in butter in a large sauce pan until tender. Add two cups water, potatoes and bouillon cubes. Cover; boil gently 20 minutes or until potatoes are tender. Combine DRY INDM, and flour. Stir in remaining two cups of water. Add to potato mixture. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens. Stir in parsley. Season to taste and serve.

Cream of Broccoli Soup Serves: 6

9 cups of broccoli flowerets - do not pack (about 1 1/2 lbs.)
1 small onion, coarsely chopped
1 cup peeled diced potatoes
1/4 tsp salt (optional)
1 1/2 cup dry INDM
9 cups water
1/4 cup all-purpose flour
2 clove garlic, finely chopped
1/4 tsp ground black pepper
2 tsp chicken boullion (optional)

Combine 8 cups water and boullion. Bring to boil. Add broccoli, potatoes, onion, and garlic. Return to a boil; reduce heat to low. Cook, covered, for 5 to 7 minutes or until broccoli is tender, stirring occasionally. Remove from heat; cool slightly. Transfer half of the vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to remaining mixture in saucepan. Combine dry INDM, remaining water and flour in medium bowl; whisk to remove lumps (mixture will be thick). Stir mixture into soup; add salt and pepper. Heat to serve, stirring constantly. For thicker or thinner soup, add water, for thinner soup, reduce water (in ½ cup increments).

Note: To make Broccoli Cheese Soup, prepare Cream of Broccoli Soup and add 1 cup (3 oz.) shredded cheddar cheese. Stir over low heat until melted.

Cheese Chowder
Serves 6 (2/3 cup each)

2 carrots, sliced
2 stalks celery, sliced
1/2 onion, chopped
1 cup boiling water
3 Tbsp vegetable oil
1/4 cup flour
3 1/2 cups dry INDM
1 1/2 cups cheddar cheese, cubed

Prepare carrots, celery and onions. Boil carrots and celery for 10 minutes in water. Sauté onions in vegetable oil. When the onion becomes tender, stir in flour. Heat until flour has started to cook and is mixed with the oil. Add dry INDM slowly. Cook and stir until the mixture is thickened. Add cubed cheese and vegetables with the liquid to the milk mixture. Stir over low heat until cheese melts. Serve hot.