"MADE WITH LOVE"
COOK BOOK
~~ SOUPS ~~
From: NanaPat99@webtv.net (Patti)
"BAKED ONION SOUP"
4-5 medium yellow onions, cut into strips (or use 3 large sweet onions)
2 T olive oil
2 cloves garlic, halved
1/2 t cracked black pepper
1 bay leaf
1/2 t kosher salt
3/4 c dry red wine or dry sherry
1 & 1/2 qt beef stock (Don't use boullion cubes, they won't work!)
2 c chicken stock
2 c water
6 slices of toasted French bread
6 slices of Provalone cheese (Mozzarella or Swiss also work well)
Heat the olive oil in a large soup pot, add the onions.
Saute the onions until they are clear, then add the garlic, pepper, bay leaf and salt.
Continue to saute over med heat until the onions begin to brown, then add the wine.
After stirring in the wine, cook for 2 min, then add the beef and chicken stock.
Add the water, and let simmer gently for 1 hour.
Ladle the soup into oven safe bowls, place one slice of toast in each bowl, cover each bowl with one slice of cheese.
Bake in a 400 degF oven for 10 min, or until cheese is bubbly and begins to brown.
Serves 6.
"BROWN JUG SOUP"
INGREDIENTS:
4 chicken bouillon cubes
6 cups water
1 cup chopped celery
1 cup chopped onions
3 cups peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 (10 ounce) package frozen chopped broccoli
2 (10.75 ounce) cans cream of chicken soup
1 pound pasteurized processed cheese food (e.g. Velveeta), cubed
DIRECTIONS:
In a large soup pot,
dissolve chicken bouillon cubes in 6 cups of water.
Add all the vegetables, fresh and frozen, to the pot.
Simmer for 30 minutes.
Stir in cream of chicken soup.
Add cheese, and mix until melted.
Serve.
(You can use Campbell's Healthy Request soup in this one.)
No reason you couldn't dice chicken , ham or pork in this.. Add cheese in halves and check for taste.
From: vicky915@webtv.net(VICKY)
"SUPER GARLIC BEAN SOUP"
20 WHOLE GARLIC CLOVES PEELED
1 1/4 CUPS FAT FREE CHICKEN BROTH OR VEGETABLE BROTH
1 19 OZ CAN UNDRAINED WHITE BEANS
(SUCH AS CANNELLINI)
2 TABS. FRESH LEMON JUICE
1/2 TEAS DRIED THYME
SALT & PEPPER TO TASTE
OPT. GARNISHES PER CUP OF SOUP
1/2 TSP CHOPPED PARSLEY
1 TSP CRUMBLED GOAT CHEESE
1/2 TSP VERY DRY SHERRY
MAKES 4 CUPS
PLACE WHOLE GARLIC CLOVES AND BROTH IN A LARGE BOWL.
MICROWAVE UNTIL GARLIC IS VERY SOFT, ABOUT 10 MINUTES
PUT ALL INGREDENTS IN BLENDER AND PUREE UNTIL SMOOTH.
RETURN TO THE BOWL AND REHEAT IN MICROWAVE ABOUT 5 MINUTES.
PUT IN SERVING BOWLS AND ADD TOPPINGS.
SERVE WITH PITA OR BAGEL CHIPS.
From: Samaia@webtv.net (Sarah, Ohio)
"QUICK, EASY BEAN SOUP"
I found this recipe in our local newspaper and also in the Taste of Home Magazine. I made it the other night and thought it was outstanding. I will give you the version I used. If you want the original, write and I will give it to you.
3/4 # bulk Italian sausage
1/2 C. chopped onion
2 garlic cloves, minced
2 - 15 1/2 oz. cans butter beans
1 - 15 oz. can black beans
1 - 14 1/2 oz. Del Monte stewed tomatoes, Italian style.
1 - 14 1/2 oz. can beef broth
1 teaspoon dried basil
Shredded Parmesan Cheese
In a large non-stick chef pan. Saute sausage, onion and garlick til brown & well done.
Drain, but I forgot to. Maybe all that fat made it so good.
The recipe says to drain both beans well and rinse. But, I just poured off most of the stock and no rinsing.
I freeze the stock and add it to any soup I make another day.
Add everything except the cheese and simmer 10 min.
I did it longer, wanted the flavor to mix well.
Serve topped with cheese.
It says 4 - 6 servings. Don't plan on 6.