• Uses
  • Chicken
  • Beef
  • Mushroom
  • Ham
  • More

Soup Bases

Swiss Chicken Soup Base can be used as an enhancer for soups, sauces, stews, gravies, and rice dishes, or as an all-purpose seasoning on poultry. When used in small quantities Swiss Chicken Soup Base will bring out the flavors and aromas of all chicken preperations and most side dishes. Let your taste be the judge.

Swiss Beef Soup Base can be used as an enhancer for soups, sauces, stews, gravies, and rice dishes, or as an all-purpose seasoning on beef. When used in small quantities Swiss Beef Soup Base will bring out the flavors and aromas in all of your beef dishes. Let your taste be the judge.

Swiss Ham Style Soup Base can be used as an enhancer for soups, sauces, pork and ham glazes, sauerkraut, bean dishes, and vegetable greens, or as an all-purpose seasoning on ham and pork cuts. When used in small quantities Swiss Ham Style Soup Base will enrich any of your dishes that call for bacon seasoning. Let your taste be the judge.

Prepared with the highest quality Imported Mushrooms, use Swiss Mushroom Soup Base to enhance soups, sauces, gravies, and rice dishes, or add cooked poultry to prepared mushroom soup. In small amounts Swiss Mushroom Soup Base will compliment any meal.

Swiss Clam Base can be used as an enhancer for clam & seafood chowders or as a poaching liquid for all seafoods.

Swiss Seafood Base can be used to enhance soups, chowders, sauces, bouillabaisse, etuffees, and jambalayas. Swiss Seafood Base can also be used as a poaching liquid for all seafoods.

Flavor Booster

Swiss All-Purpose Flavor Booster (Consommé) can be used to enrich almost any dish. Our Flavor Booster works well in soups, sauces, and stews, and is wonderful in au jus, or marinades. Brush it on your steaks, pork chops, lamb, even chicken for a barbecue turned culinary feast.

Gravies and Soup

Swiss French Onion Soup can be used as a sauce over steaks, pork chops, lamb, and many fish dishes, also as an onion gravy, or use to enhance a favorite stew or casserole.

Swiss Brown (Beef) Gravy can be used as a sauce in stews, over mashed potatoes, roasts, meat loafs and for hot beef sandwiches. 1 cup Swiss Gravy Mix makes 1/2 gallon gravy.

Swiss Chicken Gravy can be used with dishes such as Chicken A La King, Turkey Tetrazzini, pot pies, and other poultry stews and pastas. Also works well with baked or roasted chicken or mashed potatoes. 1 bup Swiss Gravy makes 1/2 gallon gravy.

Swiss Mushroom Gravy can be used over meat loafs, chopped steaks, and as a sauce for stews and roasts. 1 cup Swiss Gravy makes 1/2 gallon gravy.

Chicken Pot Pie

  • 1 cup sliced carrots
  • 1/4 cup pearl onions
  • 1/2 cup diced celery
  • 1 pkt. Swiss Chicken Gravy
  • 1/2 cup milk
  • 2 cups diced chicken meat
  • 4 pieces Puff Pastry Squares
Cook carrots, onions and celery in salted boiling water until soft.  Prepare the Swiss Gravy Mix as stated on the package.  Add milk and bring to a boil again.  Add cooked vegetables to the chicken and cook until heated thoroughly. Prepare Puff Pastry as indicated on the package.  Divide into four bowls and top with the cooked pastry squares. Serves 4.


Chicken Oscar

  • 1 T. oil
  • 4 skinless chicken breast
  • steamed asparagus
  • crab meat
  • 1 pkt. Swiss Chicken Gravy
Heat 1 tablespoon oil in skillet and saute 4 skinless chicken
breast for approx. 5 minutes per side.  Remove from skillet and  put breast on plated.  Top with steamed asparagus and crab meat, pour Swiss Gravy over top and serve.  Also serve with mashed potatoes or rice if desired. Serves 4.


Chicken ala King

  • 4 Pastry Shells
  • 1 cup frozen peas
  • 1 cup sour cream
  • 1-2 oz. jar diced pimento
  • 1 Lb. diced chicken meat
  • 1 pkt. Swiss Chicken Gravy Mix
Prepare the pastry shells as directed.  Prepare the Swiss
Gravy Mix as stated on the package.  When the gravy 
comes to a boil; add the chicken and pimentos.  Add
sour cream and cook until heated thoroughly.  Add peas and spoon over pastry shell. Serves 4.


Chicken Marsala

  • 3 8oz chicken breast
  • 8 oz. sliced mushrooms
  • 2 oz. flour
  • 3 oz. butter
  • 16 oz. chicken stock
    can enhance chicken stock with Swiss Chicken Base to taste)
  • 3 T. Swiss Mushroom Base
  • 3 oz. Marsala wine (sweet)
Brown chicken breast on one side.  Turn over and place in
400-degree oven. In a seperate pan melt butter then whisk in flour.  Cook for 2 minutes, and then whisk in chicken stock and Swiss Mushroom Base.  Remove chicken.  Place chicken in a saucepan with the mushrooms and sautee.  Then deglaze with Marsala.  Add sauce.  When it comes to a boil ladle over chicken breast and serve.


Chicken Vegetable Soup

  • 1 medium carrot peeled
    and diced
  • 1 medium onion diced
  • 2 ribs celery diced
  • 1 cup frozen peas
  • 1 cup shredded cabbage
  • 2 cups cooked chicken meat diced
  • 5 cups unseasoned chicken stock
  • 3 T. Swiss Chicken Base
  • 1 bay leaf
  • pepper to taste
Saute carrot, onion and celery in oil until they are soft.  Add water and Swiss Chicken Base.  Bring to a boil and simmer for 20 minutes or until vegetables are cooked through.  Add frozen peas and chicken meat.


Roast Chicken — Provencale Style

  • 2 whole chickens
  • 3 T. Swiss Chicken Base
  • 2 T. Hungarian Paprika
  • 4 T. herbs of provence
  • 3 T. cracked black pepper
  • 2 T. granulated garlic
  • 3 oz. olive oil
Rub chickens with olive oil.  In a seperate bowl, mix all
of the dry ingredients.  rub the inside of the chicken with 
seasoning mixture and sprinkle the rest on the outside.  
Cook in oven preheated to 400 degrees for 35 - 40 minutes

Greek Style Marinade for Skirt Steak

  • 4 16 oz. Skirt Steaks
  • 1 cup Swiss Consomme
  • 2 T. Dried Oregano
  • 4 Cloves Garlic (minced)
  • 1 T. Paprika
  • 3 oz. Lemon Juice (fresh squeezed)
Mix all ingredients. Add skirt steaks, cover well and let marinate for 24 hours. Cook as desired.


Beef Stroganoff

  • 3 lbs. beef stew
  • 1/2 cup pearl onions
  • 2 1/2 cups cold water
  • 1 pkt. Swiss Beef Gravy Mix
  • 6 oz. sour cream
  • egg noodles
Brown 3 lbs. beef stew in skillet.  Add 1/2 cup pearl onions and brown.  Add 2 cups cold water and whisk in 1 package Swiss Beef Gravy Mix.  Bring to a boil and let simmer until beef is tender. Whisk in sour cream.  Serve over egg noodles.


Roast Beef with Horseradish Gravy

  • 3 lbs. beef stew
  • 1 cup diced carrots
  • 1/2 cup pearl onions
  • 1/2 cup celery
  • 1 cup diced potatoes
  • 1 cup red wine
  • 3 t. prep. horseradish
  • 2 1/2 cups cold water
  • 1 pkt. Swiss Beef Gravy
Brown 3 lbs. beef stew meat in a skillet.  Add diced carrots, 
pearl onions, celery and diced potato,  then cook for five minutes.  Add red wine and reduce by half.  Add 2 1/2 cups cold water and stir in 1 package Swiss Beef Gravy Mix.
Bring to a boil, add horseradish and let simmer until 
vegetables cook through.


London Broil

  • London Broil
  • salt and pepper
  • mashed potatoes
  • 1 pkt. Swiss Beef Gravy Mix
Season London Broil with salt and pepper and put on 
roasting rack in oven preheated to 400 degrees.  Remove
when desired temperature of meat is reached.  Slice
London Broil and serve with mashed potatoes.  Spoon
Swiss Beef Gravy over the slices and potatoes.


Cajun-style Strip Steak

4 16 oz. center cut strip steaks
2 T. Swiss Beef Base
1 T. cayenne pepper
1/2 T. ground cumin
1 T. black pepper
1 T. dried oregano
1/2 T. granulated sugar
1 T. paprika
Combine all dry ingredients in a bowl.  Rub all steaks with the cajun spice blend.  Let sit for 2 - 3 hours before cooking as desired.


Beef Barley Soup

  • 1 medium carrot peeled and diced
  • 1 medium onion diced
  • 3/4 cups barley
  • 2 qts. chicken stock (can enhance chicken stock with 
    Swiss Chicken Base to taste)
  • 3 T. Swiss Beef Base
  • 1 bay leaf
  • oil
  • pepper to taste
Saute carrot and onion in oil.  Add chicken stock, barley, Swiss Beef Base, and bay leaf.  Bring to a boil, then simmer until barley is done, approximately 30 minutes.  Season with pepper and serve.

Meat Loaf

  • 3 lbs. Ground Beef diced
  • 2 1/2 cups Bread Crumbs
  • 3 Large Eggs
  • Green Pepper diced
  • 1 small Onion diced
  • 1 pkt. Swiss Mushroom Gravy
Mix 3 lbs. ground beef with bread crumbs, eggs, green pepper and the onion.  Roast in preheated oven at 325 degrees for about 1 1/2 hours or until internal temperature of 170 degrees is reached.  Serve with Swiss Mushroom Gravy. Serves 4.


Pan-roasted Pork Loaf

  • 1 Pork Loin
  • Sage
  • Salt and Pepper
  • 2 T. Oil
  • 1 pkt. Swiss Mushroom gravy
Sprinkle pork loin with sage, salt and pepper, and rub
into meat.  Heat oil in a skillet and brown loin on all
sides.  Put loin and all drippings in a preheated 350 degree oven until desired temperature of meat is reached.  Slice and spoon Swiss Mushroom Gravy over slices. Serves 4.


Cream of Mushroom Soup

  • 1 meduim onion
  • 3 t. butter
  • 4 t. flour
  • 1/2 cup sherry
  • 1 qt. chicken stock
    (can enhance stock using Swiss Chicken Base to taste)
  • 1 mushroom chopped
  • 1 cup heavy cream
  • 1 oz. Swiss Mushroom Base
Saute onions and mushrooms in butter.  When cooked add sherry.  Then add flour, stir and cook for 2-3 minutes.  Stir in chicken stock and Swiss Mushroom Base; bring to a boil.
Add heavy cream, return to a boil and serve. Serves 4.


Wild Mushroom Soup

  • 2 lbs. Portabellos or Shitake mushrooms (chopped)
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • 1 qt. chicken stock
    (can enhance chicken stock with Swiss Chicken Base to taste)
  • 2 T. Swiss Mushroom Base
  • vegetable oil
  • 2 T. chopped parsley
Saute shallots and garlic in oil until translucent.  Add mushrooms and saute.  Add chicken stock and Swiss Mushroom Base.  Simmer fir 20 - 30 minutes.  Add chopped
parsley and serve. Serves 4.

Baked Ham Glaze

  • 3 oz. Swiss Ham Base
  • 1/2 cup honey
  • 1 cup maple syrup
  • 1 1/2 oz. dry mustard
  • 1/4 ground cloves
Mix all ingredients in a bowl and spread over ham. Bake at 300 degrees for approximately 2 hours. Serves 12-14.


Split Pea Soup

  • 1/2 lbs. bacon (chopped)
  • 1/4 cup oil
  • 1 bay leaf
  • 1 large onion (chopped)
  • 2 cups split peas
  • small croutons
  • 1 1/2 qt. chicken stock
    (can enhance chicken stock with Swiss Chicken Base to taste)
  • 1 cup heavy cream
  • 2 T. Swiss Ham Base
Cook bacon in oil until crispy.  Cook onions until translucent.  Add split peas, bay leaf and stock.  Bring to a boil and simmer until peas are cooked through. Add cream and bring to a boil again.  Add Swiss Ham Base.  Puree, cook for 45 minutes to 1 hour, and serve with croutons. Serves 4.


Black Bean Soup

  • 2 cups black beans
  • 1 qt. chicken stock
    (can enhance chicken stock with Swiss Chicken Base to taste)
  • 2 T. Swiss Ham Base
  • 1 Ham Bone
  • 1/2 cup bacon (chopped)
  • 1 large onion (chopped)
  • 2 jalapenos (seeded and diced)
  • cilantro, sour cream, and red onions for topping
Saute bacon in saucepan until crispy.  Add onion and 
cook until translucent.  Add beans, stock, jalapenos and
Swiss Ham Base.  Simmer for 1 hour or until beans are cooked through.  Puree and serve with cilantro, sour cream and red onions to garnish. Serves 4.

Au Jus

  • 1 qt. water
  • 1/2 cup Swiss Consomme
  • 2 T. dried oregano
  • 1 T. dried base
  • 1 T. Hungarian Paprika
  • 1 1/2 T. granulated garlic
  • 2 T. Swiss Browning and
    Seasoning Mix
Mix all ingredients in a saucepan.  Bring to a boil, then simmer for 20 - 30 minutes. Makes 1 gallon.


Marinade for London Broil

  • 4 12 oz. top butt for London Broil
  • 12 oz. Swiss Browning and Seasoning Mix
  • 3 T. cracked black pepper
  • 1 T. granulated garlic
  • 4 oz. olive oil
Toss meat and Swiss Browning and Seasoning Mix along with cracked black pepper and granulated garlic.  Drizzle olive oil over meat and cover.  Let sit for 24 hours before cooking.  Top with Swiss instant Mushroom Gravy for added flavor. Serves 4.



Swiss Products
4333 W. Division St.
Chicago, Il. 60651
Phone: 312-829-0100
Fax: 773-394-6475

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