Knorr Soup Mixes, Sauces & Gravy

Classic Potato Leek Soup: 15 Minute Prep Time & 25 Minute Cook Time.

Add Five: one package Knorr Leek recipe mix, four cups water, 1/4 Cup Dry White Wine, 2 LB Red Potatoes, peeled and cubed, 1/2 up milk.

Combine Knorr Leek recipe mix, water, wine and potatoes in large saucepan. Cover and bring to a boil over medium high heat.

Reduce heat and simmer covered until potatoes are tender, about 20 minutes. Cool slightly, then process potato mixture in blender or food processor, in batches, until smooth.

Stir in milk just before serving. Season with salt and pepper if desired. TIP: Garnish with crumbled crisp-cooked bacon or croutons.

French Onion Chicken Soup: 15 Minute Prep Time & 20 Minute Cook Time.

Add Seven: 2 Tbsp. vegetable oil, 4 boneless, skinless chicken breast halves, 1 package (8 Oz) sliced mushrooms, 1 package Knorr French Onion recipe mix, 1 & 1/2 cups water, 4 cups baby spinach leaves, 1 cup shredded Swiss cheese, divided

Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until thoroughly cooked, about 8 minutes; remove and set aside.

Cook mushrooms is same skillet over medium-high heat, stirring frequently, until golden, about 5 minutes.

Add Knorr French Onion recipe mix and water and bring to a boil. Stir in spinach and cook covered until spinach is just wilted and sauce is thickened, about 3 minutes.

Add chicken and simmer until heated through. Stir in 1/2 cup cheese. Serve sprinkled with remaining 1/2 cup cheese.

Steak Marsala: 10 Minute Prep Time & 15 Minute Cook Time.

Add Nine: 3 Tbsp. I Can't Believe It's Not Butter spread, 4 beef tenderloin, strip or sirloin steaks, 1/2-inch thick (about 5 Oz each), 1 package (10 Oz) sliced mushrooms, 1 small onion, thinly sliced, 1 clove garlic, finely chopped, 1/2 cup Marsala wine, 1/2 cup water, 1 package Knorr Au Jus gravy mix, 1/2 tsp chopped fresh thyme leaves.

Melt one tablespoon spread in a large skillet over medium-high heat and cook steaks until desired doneness. Remove and keep warm.

Melt 1 tablespoon spread and cook mushrooms and onion, stirring occasionally, until lightly browned. Add garlic and cook 30 seconds. Stir in wine and cook 1 minute. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 1 minute. Stir in remaining spread. Top steaks with sauce and serve with crusty French bread.

Lime-Coconut Chicken: 15 Minute Prep Time & 10 Minute Cook Time.

Add Eleven: 1 Tbsp. olive oil, 1 LB boneless, skinless chicken breasts, cut into strips, 1/4 cup chopped onion, 1 & 1/2 cups water, 1 package Knorr Roasted Chicken gravy mix, 1 to 2 Tbsp. lime juice, 1/4 Tsp. ground ginger, 2 green onions, sliced, 1/4 cup shredded coconut, toasted, 2 Tbsp. toasted sliced almonds (optional), Chopped fresh cilantro.

Heat olive oil in a large skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside.

Add onion and cook 1 minute. Stir in water and next three ingredients and bring to a boil. Reduce heat and simmer, about 3 minutes. Stir in chicken and green onions. Sprinkle with remaining ingredients and serve with hot cooked rice.

Southwest Turkey Fajitas: 10 Minute Prep Time & 12 Minute Cook Time.

Add Ten: 1 Tbsp. olive oil, 1 LB turkey cutlets or chicken, cut into thin strips, 1 small onion, sliced, 1 medium red bell pepper, sliced, 1 & 1/4 cups water. 1 package Knorr Roasted Turkey gravy mix, 1 tsp. ground cumin, 1 Tbsp. chopped fresh cilantro, hot pepper sauce to taste (Food Run Fix recommends Tabasco Chipotle Pepper Sauce, subtle and smoky), flour tortillas (Food Run Fix recommends Old El Paso Grande Super soft flour tortillas; they are large wraps)

Heat olive oil in 12 inch skillet over medium-high heat and brown turkey. Add onion and red pepper and cook, stirring occasionally, until vegetables are tender, about two minutes.

Stir in water, Knorr Roasted Turkey gravy mix and cumin and cook, stirring frequently, until turkey is thoroughly cooked, about 4 minutes. Stir in hot pepper sauce and cilantro. Serve with warm tortillas and your favorite fajita toppings.

Latin Pepper Steak: 10 Minute Prep Time & 15 Minute Cook Time.

Add Nine: 2 Tbsp. olive oil, 1 LB boneless sirloin or flank steak, cut into thin strips, 2 medium red or green peppers, sliced, 1 large onion, sliced, 1 & 1/2 tsp. finely chopped seeded jalapeno pepper, 1 & 1/2 cups water, 1 Tbsp. lime juice, 1 package Knorr Classic Brown gravy mix, 2 Tbsp. chopped fresh cilantro.

Heat olive oil in a large skillet over medium-high heat and brown beef. Remove and set aside. Add red peppers, onion, and jalapeno pepper and cook until tender, about five minutes.

Stir in water, lime juice and Knorr Classic Brown Gravy mix and bring to a boil. Reduce heat and simmer until sauce is thickened, about three minutes. Stir in beef & cilantro. Serve with hot rice, chopped avocado and lime wedges.

Linguine Alfredo With Chicken, Spinach & Tomatoes: 20 Minute Prep Time & 15 Minute Cook Time.

Add Five: 1 package Knorr Alfredo sauce mix, 4 cups baby spinach leaves, 1 medium tomato, chopped, 2 & 1/2 cups bite-size pieces cooked chicken breast, 8 ounces linguine or fettuccine, cooked and drained.

Prepare Knorr Alfredo sauce mix in medium saucepan according to package directions. Stir in spinach and cook until wilted. Stir in tomato and chicken and cook until heated through. Toss sauce with hot pasta in large serving bowl. Serve, if desired, with grated Parmesan cheese.

Chicken Pesto Pasta Salad: 10 Minute Prep Time & 20 Minute Cook Time.

Add Seven: 8 ounces uncooked your favorite pasta, 4 cups broccoli florets, 1 package Knorr Pesto sauce mix, 1/3 cup plus 1 Tbsp. olive oil, 1/3 cup red wine vinegar, 1 cup cherry tomatoes or grape tomatoes, halved, 2 cups bite-size pieces cooked chicken breast.

Cook pasta according to package directions, adding broccoli during last 3 minutes of cook time. Drain and rinse with cold water until completely cool.

Combine Knorr Pesto sauce mix, olive oil and vinegar in large bowl with wire whisk. Add pasta with broccoli, tomatoes, chicken and, if desired, salt and pepper to taste; toss to coat. Serve immediately or chill until ready to serve. TIP: To save time, use rotisserie chicken.

Creamy Lemon Pesto Shrimp: 20 Minute Prep Time & 10 Minute Cook Time.

Add Eight: 2 Tbsp. olive oil, 1 LB uncooked large shrimp, peeled and deveined, 1 & 1/2 cup 2% milk, 1 package Knorr Creamy Pesto sauce mix, 1 cup halved grape tomatoes or cherry tomatoes, 1/2 cup grated Parmesan cheese, 2 Tbsp. lemon juice, 8 ounces your favorite pasta, cooked and drained.

Heat oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about three minutes. Remove shrimp and set aside.

Stir milk and Knorr Creamy Pesto sauce mix into skillet and bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally, until sauce is thickened. Stir in shrimp, tomatoes, Parmesan cheese and lemon juice. Toss sauce with hot pasta. TIP: Can also be made with chicken.

Mediterranean Olive Pasta: 15 Minute Prep Time & 15 Minute Cook Time.

Add Eight: 2 Tbsp. olive oil, 1/2 cup onion, chopped, 1 & 1/2 cups 2% milk, 1 package Knorr Garlic Herb sauce mix, 2 medium tomatoes, chopped, 8 ounces your favorite pasta, cooked and drained, 1/4 cup pimiento stuffed olive, chopped, 2 Tbsp. grated Parmesan cheese.

Heat oil in medium saucepan over medium-high heat and cook onion, stirring occasionally, until tender, about 4 minutes. Stir in milk and Knorr Garlic Herb sauce mix and bring to a boil, stirring frequently.

Reduce heat and simmer, stirring occasionally about 2 minutes. Stir in tomatoes and simmer 1 minute. Toss sauce with hot cooked pasta, olives and Parmesan cheese.

Chicken Parma Rosa: 20 Minute Prep Time & 15 Minute Cook Time.

Add Eight: 1 package Knorr Parma Rosa sauce mix, 1 & 1/2 cups 2% milk, 4 ounces cream cheese, cut into bits and softened, 2 cups bite size cooked chicken breast, 4 cups baby spinach leaves, 1 cup cherry tomatoes, halved, 8 ounces your favorite pasta, cooked and drained, 1/2 cup grated Parmesan cheese.

Prepare Knorr Parma Rosa Pasta sauce mix according to package directions using 1 & 1/2 cups milk.

Stir in cream cheese until melted. Stir in chicken, spinach and tomatoes and simmer 2 minutes. 

Toss sauce with hot cooked pasta and Parmesan cheese. TIP: Also great with cooked shrimp or lobster in place of chicken.

Spring Vegetable Quiche: 10 Minute Prep Time & 50 Minute Cook Time.

Add Six: 4 eggs, 1 & 1/2 cups milk, 1 cup shredded Swiss cheese, 1 box (10 Oz) frozen chopped spinach, cooked and squeezed dry, 1 package Knorr Spring Vegetable recipe mix, 1 (9-in.) frozen deep-dish pie crust.

Preheat oven and baking sheet to 350°, Beat eggs in large bowl with wire whisk. Beat in milk, cheese, spinach, and Knorr Spring Vegetable recipe mix. Pour into pie crust. Arrange pie on baking sheet and bake 50 minutes or until knife inserted halfway between center and edge comes out clean.

TIP: You can substitute a 9 Oz bag fresh, cooked, squeezed dry and chopped for the frozen spinach.

Eggs Benedict: 15 Minute Prep Time & 5 Minute Cook Time

Add Four: 4 English Muffins, split and toasted, 8 slices Canadian bacon, cooked, 8 eggs, poached, 1 package Knorr Hollandaise sauce mix, prepared according to package directions.

Top each muffin half with a slice of Canadian bacon, an egg and a spoonful or two of Knorr Hollandaise sauce mix. Enjoy!

Salmon with Tomato Bearnaise: 10 Minute Prep Time & 20 Minute Cook Time

Add Eight: 4 salmon fillets (about 5 Oz each), 1 Tbsp. olive oil, 4 Tbsp. I Can't Believe It's Not Butter! spread, 1/4 cup finely chopped red or yellow onion, 1 medium tomato, chopped, 1 cup milk, 1 package Knorr Bearnaise sauce mix, 1 Tbsp. small capers, rinsed and drained (optional)

Preheat oven oven to 425 degrees. Arrange salmon in shallow roasting pan. Season with salt and pepper. Brush each fillet with olive oil. Bake 20 minutes or until fish flakes easily.

Meanwhile, melt 2 tablespoons spread in a large skillet and cook onion, stirring occasionally, 2 minutes. Add tomato and cook 1 minute. Stir in milk, Knorr Bearnaise sauce mix and remaining spread and bring to a boil. Cook, stirring constantly until sauce thickens, about one minute. Stir in capers and pour sauce over salmon.

Knorr Spinach Dip: 10 Minute Prep Time & 2 Hour Chill Time.

Add Six: 1 box (10 Oz) frozen chopped spinach, cooked and squeezed dry, 1 container (16 Oz) sour cream or non-fat plain Greek yogurt, 1 cup Hellmann's or Best Foods Real Mayonnaise, 1 package Knorr Vegetable recipe mix, 1 can (8 Oz) water chestnuts, drained and chopped (optional), 3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite vegetables or chips.

TIP: You can substitute a 9 Oz bag fresh spinach leaves, cooked, squeezed dry and chopped for the frozen spinach.

Hot Spinach & Artichoke Dip: 10 Minute Prep Time & 35 Minute Cook Time.

Add Eight: 1 box (10 Oz) frozen chopped spinach, cooked and squeezed dry, 1 package (8 Oz) cream cheese, softened, 3/4 cup Hellmann's or Best Foods Real Mayonnaise, 1 package Knorr Vegetable recipe mix, 1 can (8 Oz) water chestnuts, drained and chopped, 1 can (14 Oz) artichoke hearts, drained and chopped, 1 & 1/2 cups shredded Monterey Jack cheese, cheddar or Swiss cheese, divided, 2 cloves garlic, finely chopped.

Combine spinach, cream cheese, mayonnaise, Knorr Vegetable recipe mix, 1 cup cheese, artichoke hearts, water chestnuts and garlic. Spoon into a 2 quart casserole, then top with remaining 1/2 cup of cheese. Bake for 35 minutes or until dip is hot. 

TIP: You can substitute a 9 Oz bag fresh spinach leaves, cooked, squeezed dry and chopped for the frozen spinach.