| CREAMY CHICKEN IN SAUCE |  |
 Make up 2 sachets of Ainsley's Scottish Style Chicken & Leek Cup Soup as directed then add to a pan of cooked chicken breasts and mushrooms. Simmer 10 minutes then stir through 4 tbsp of double cream before serving. |
|
 |
|
| GRAVY | |
 Make up 2 sachets of Ainsley's Classique French Onion Cup Soup using 300mls of boiling water. Mix in a teaspoon of English Mustard and stir. Use as a gravy for Yorkshire puddings or bangers and mash. |
|
|
|
| PEA AND HAM SOUP | |
 Make up 2 sachets of Ainsley's Country Style Shropshire Pea Cup Soup as directed. Add a handful of chopped cooked ham and serve in bowls with warmed crusty baguettes. |
|
|
| PASTA SAUCE | |
 Make up 2 sachets of Ainsley's Italian Style Tomato & Herb Cup Soup using 300mls of boiling water. Add to cooked mince and chopped onions to make a delicious pasta sauce. |
|
|
|
| STEAK SAUCE | |
 Make up 2 sachets of Ainsley's Wonderfully Wild Mushroom Cup Soup with 300mls of boiling water and add to pan fried mushrooms and onion. Add a dash of Worcestershire Sauce. Stir and serve on cooked steaks. |
|
|
|
| STIR FRY SAUCE | |
 Make up 2 sachets of Ainsley's Oriental Style Hot and Sour Cup Soup with 150mls of boiling water. Add to stir fried vegetables and noodles for a delicious oriental meal. |
|
|
