Classic Onion Soup

Total Prep Time: 45 minutes

Serves: 6 to 8

I got this recipe off of a bag of onions from Groupe Vegco, Inc.  The recipe is courtesy of the National Onion Association.  I adjusted it slightly.  All of us loved it!

4 large yellow onions, sliced

6 Tbsp butter

1 Tbsp sugar

8 cups chicken stock

Salt and pepper to taste

1 1/2 baguette French bread, sliced and toasted

Grated Parmesan cheese

Melt butter in a large saucepan that holds at least 4 quarts.  Add onions; cook over medium heat 12 minutes, or until tender and golden, stirring often.  Add sugar and cook, stirring, for 1 minute.  Add stock; cover and bring to a boil.  Reduce heat; simmer 12 minutes.  Season with salt and pepper.  To serve, ladle soup into bowl; float toast on soup.  Sprinkle with cheese.

Corn Chowder

Prep Time: 30 minutes
Serves: 8

Jonathon made this chowder for dinner yesterday.   It was delicious!  He used this recipe and changed it to this:

2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes

Heat butter and olive oil in soup pot over medium heat.  Add onion, garlic, and thyme and cook for about 2 minutes.  Dust the vegetables with flour and stir to coat everything well.  Add water, chicken bouillon, and potatoes; bring to a boil over high heat.  Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes.  Ladle soup into bowls and serve.

Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese

We ate this with homemade bread and cooked green peas.  Yum!

Pasta e Fagioli

Prep Time: 30 minutes
Serves: 4 to 6

2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 Knorr chicken bouillon cube (use beef bouillon if using ground beef)
1 lb. cooked ground beef, optional
2 cans (20 oz each) cannellini beans, drained
1 can (14 oz) diced tomatoes, undrained
1/2 tsp. black pepper
2 Tbsp. dried parsley
1 cup uncooked ditalini pasta
Parmesan cheese

Sauté onion over medium-high heat, until tender-crisp. Add garlic and sauté 1 minute. Add water and bouillon and bring to a boil over high heat. Add remaining ingredients (except cheese) and simmer until pasta is cooked. Add more water, if necessary. Serve topped with Parmesan cheese.

Variations:

Substitute 1 pound Italian sausage for the ground beef. Remove casing from sausage and brown over medium-high heat: remove from pan. Follow instructions and omit bouillon.

Cantaloupe Soup

Prep Time: 5 minutes
Serves: 2

1/2 fresh, ripe cantaloupe
1 cup plain or vanilla yogurt
1 Tbsp honey
1 tsp lemon juice

Scoop seeds out of cantaloupe and discard. Then scoop out cantaloupe flesh and add with other ingredients to blender jar. Puree on high until smooth. Serve immediately in a soup bowl with a small dollop of yogurt in the middle or drink it from a cup.

Smoothie variation: Add 1 cup milk and 1 cup crushed ice. You can also substitute 2 cups peaches for the cantaloupe.

Tex-Mex Chicken & Rice Soup

Prep Time: 30 minutes
Serves: 8

8 cups water
2 Tbsp dried minced garlic
1/2 cup dried chopped onion
1 cup uncooked white rice
1/2 cup chicken gravy mix
1/2 cup water
1 to 2 (13 oz each) cans chicken*, flaked
1 can kidney beans
1 can Rotel tomatoes or diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes
1/2 tsp sugar
1/2 cup frozen corn (or 1/2 cup canned corn)
1/2 cup chopped fresh cilantro (or 2 to 4 Tbsp dried cilantro, crushed between palms)

Put water in a large pot and turn on high heat. Add garlic, onion, and rice and bring to a boil. Mix gravy mix and water together in a small bowl or cup and add slowly to soup while stirring. Simmer 15 minutes, then add chicken, beans, tomatoes, and sugar. Cook until rice is tender; remove from heat and add corn and cilantro; stir. Serve immediately. Serves 6 to 8.

Topping ideas: shredded cheddar, sour cream, crumbled tortilla chips

Side dish ideas: tossed salad, Ritz crackers topped with cream cheese and salsa, cornbread...

*I used 1 1/2 cans of chicken

Almost all measurements are approximate (except cans and rice). For a spicier version, add some hot sauce or cayenne pepper.

ABC Chicken Soup

Prep Time: 2 hours
Serves: 4 to 6


Leftover Rotisserie Chicken
6 cups water
1 1/2 cups ABC Soup Mix
1 cube Knorr chicken bouillon
2 cups mixed vegetables (try mixing and matching these: cubed zucchini, chopped carrots, chopped celery, chopped onions, chopped bell pepper, mushrooms, corn, peas*)
1/4 tsp black pepper
1 Tbsp dried parsely

Cook chicken in water for about an hour. Remove chicken and add soup mix and bouillon to water; cook covered for 30 minutes. Meanwhile, remove bones and skin from chicken; cube and prepare vegetables. Add vegetables, pepper, and chicken to soup mixture. Cook 30 more minutes, or until split peas are fully cooked. Add parsley and serve. Serves 6.

We put shredded cheddar cheese on top. Yum!

*I used some fresh, some frozen and some dried vegetables. Just remember to add extra water if you use any dried veggies.