Ingredients

1. 6 large onions, chopped
2. 1/2 cup butter
3. 6 cans (10-1/2 ounces each) condensed beef broth, undiluted
4. 1-1/2 teaspoons Worcestershire sauce
5. 3 bay leaves
6. 10 slices French bread, toasted
7. Shredded Parmesan and shredded part-skim mozzarella cheese

Directions

1. In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves.
2. Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves.

Place bread on an ungreased baking sheet. Broil 4 in. from the heat until toasted. Turn; sprinkle with cheeses. Broil until cheese is melted and bubbly. Ladle soup into bowls; top with toast.

Yield: 10 servings.

Ingredients
1. 3 tablespoons butter
2. 1 cup diced carrots
3. 1 cup broccoli florets
4. 1 cup diced zuccini or potatoes
5. 1/2 cup chopped onion
6. 1/2 cup chopped celery
7. 1/4 cup all-purpose flour
8. 1/2 teaspoon salt
9. 1/2 teaspoon pepper
10. 1/4 teaspoon sugar
11. 3 cups milk
12. 1 cup chicken broth
13. 1 cup whole kernel corn
14. 1 cup diced fully cooked ham
15. 1/2 cup peas
16. 1 jar (2 ounces) sliced pimiento, drained
17. 1 cup (4 ounces) shredded cheddar cheese

 

Directions

18. Melt butter in a Dutch oven. Add carrots, zucchini, broccoli, onion and celery; cook and stir for about 5 minutes or until crisp-tender. Sprinkle flour, salt, pepper and sugar over vegetables; mix well. Stir in milk and chicken broth; cook and stir until thickened and bubbly. Add corn, ham, peas and pimiento; cook and stir until heated through. Remove from the heat; add cheese and stir until melted. Serve hot. Yield: 6-8 servings (2 quarts).

Ingredients
1. 8 bacon strips, cut into 1-inch pieces
2. 1 medium onion, finely chopped
3. 1 cup sliced celery
4. 1/2 cup diced green pepper
5. 3 cups cubed peeled potatoes (about 3 medium)
6. 3 cups chicken broth
7. 4 cups whole milk, divided
8. 4 cups fresh or frozen whole kernel corn, divided
9. 2 cups cubed fully cooked ham
10. 2 tablespoons butter
11. 3 tablespoons minced fresh parsley
12. 1 teaspoon salt
13. 1/8 teaspoon pepper
14. 1/8 teaspoon hot pepper sauce, optional

 

Directions

15. In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes.
16. Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon. Yield: 10-12 servings (3 quarts).

Ingredients
1. 1/4 cup chopped green pepper
2. 2 tablespoons chopped onion
3. 2 garlic cloves, minced or garlic powder
4. 2 tablespoons butter
5. 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
6. 1 can (14-3/4 ounces) cream-style corn
7. 2 cups milk
8. 1 package (3 ounces) PHILADELPHIA Cream Cheese (softened or cubed), cubed
9. Pepper to taste

 

Directions

10. In a large saucepan, saute the green pepper, onion and garlic in butter until tender. Stir in the soup, corn, milk, cream cheese and pepper. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes or until cream cheese is melted. Yield: 4-6 servings.

Ingredients 
1. 3 to 4 medium baking potatoes, baked
2. 5 bacon strips, diced
3. 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
4. 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
5. 3-1/2 cups 2% milk
6. 2 teaspoons garlic powder
7. 2 teaspoons Worcestershire sauce
8. 1/2 teaspoon onion powder
9. 1/4 teaspoon pepper
10. Dash Liquid Smoke, optional
11. 1 cup (8 ounces) sour cream
12. Shredded cheddar cheese

 

Directions

13. Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
14. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
15. Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).

Ingredients
1. 1 medium onion, chopped
2. 6 cups fresh or frozen corn, divided
3. 3 cups reduced-sodium chicken broth, divided
4. 1/2 cup chopped sweet red pepper
5. 1/2 teaspoon dried rosemary, crushed
6. 1/2 teaspoon dried thyme
7. 1/8 teaspoon pepper
8. Dash cayenne pepper

Directions

9. Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
10. In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender. Yield: 6 servings (about 1-1/2 quarts).

Why not make it a meal in one pot?   Easy additions  to change this up once in a while…..add some diced fully cooked ham….or some fried and crumbled bacon……or some shredded cheese.  Any combination of these will work well too.  A couple of cups of cubed cooked potatoes would also be good.  If you like mushrooms, some sliced ones can be added for another different taste. When adding more stuff you may need to add more liquid and some sour cream never hurt either.   Experiment and enjoy!

 

 



This recipe makes the most delicious french onion soup you will ever eat.

French Onion Soup Recipe

I have always loved French Onion Soup and here I’m sharing my recipe for what people say is the best French Onion Soup they have ever tasted or eaten. This great soup makes a great starter for almost any meal or even a great snack.

And when you make the French Onion Soup with Bermuda Purple Sweet Onions and Buffalo Mozzarella for the cheese you have a soup that your not soon going to forget. And if you love a good soup you won’t find a better soup than this French Onion Soup.

For Your French Onion Soup Recipe You Will Need.

1. 8 Large Purple Bermuda Sweet Onions peeled and sliced paper thin.

2. 2 Quarts Of Beef Broth.

3. 1 Envelope Lipton’s Onion Soup Mix.

4. 1 Loaf Of French Bread Sliced Thick.

5. Shredded Mozzarella Cheese.

Place your first 3 ingredients in a large stock pot and bring to a boil. Reduce to a low medium and cook 45 minutes or until you are sure your onions are well cooked.

Reduce the heat to low and allow the soup to stay warm.

On a pan place how ever many mugs of the soup you need to serve and place a thick slice of the French Bread on top of the soup in each mug. Now cover the top of the French Bread with the shredded mozzarella cheese.

Place the pan of soup mugs carefully in a 400 degree preheated oven and allow your cheese to thoroughly melt and start to run. Turn your ovens broiler on to brown the cheese and bread. As soon as the cheese and bread is slightly brown remove from the oven and serve on a napkin on a saucer. Be sure to warn people that the soup mugs are hot.

 

Place chicken in water, add celery, carrots and onion.  Salt and pepper to create a good broth.

Boil for 2-3 hours.  Remove all from broth.  Set aside to cool.  Once chicken is cooled  remove skin  and break or cut meat into small pieces.  Mash vegetables slightly if you like.  Boil 1-2 bags of wide flat noodles in broth 20-30 min.  Return chicken and vegetables to broth.  Add more salt and pepper if needed.  When using 2 bags of noodles I ended up with enough soup to feed 8 people several bowls and still had 2 gal. of soup left over.  So adjust this recipe to suit your needs and wants.  Everyone here is crazy about it.