French Onion Soup

One of B.'s favorites, and I say the cheesier, the better. One of the few things I don't make the kids eat, 'cuz that means more for us.

~6 c. thinly sliced onions

~1 Tbsp. sugar

~1/2 tsp. pepper

~1/3 c. vegetable oil

~6 c. beef broth (I do 8 bouillon cubes dissolved in 6 c. water)

~Thick sliced, toasted French Bread

~ Grated Swiss Cheese

In a large pot, over medium-low heat, cook onions, sugar, and pepper in oil for 20 minutes, or until onions are caramelized, stirring frequently. Add the broth, bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into oven proof bowls. Top with sliced French bread, sprinkle with cheese. Broil until cheese is melted.

                                                                                  Serves:8-ish

Fabulous Bean Soup

I on the whole, don't really like bean soup. Never have. The herbs in this recipe caught my eye though, and I decided to give it a go. I am SO glad I did. Honey could not get enough, "it's just so delicious!" Its kind of an all day affair, so plan accordingly, and serve with crusty bread.

~2 c. dry great northern beans

~5 c. chicken broth

~3 c. water

~1 large meaty ham bone (mine wasn't super meaty, so I threw in leftover keilbasa diced up)

~2-3 Tbsp. chicken bouillon granules

~1 tsp. dried thyme

~1/2 tsp. dried marjoram

~1/2 tsp. pepper

~1/4 tsp. rubbed sage

~1/4 tsp. dried savory

~2 medium onions, chopped

~3 medium carrots, chopped

~3 celery ribs, chopped

~1 Tbsp. vegetable oil

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain. Add broth, water, ham bone, bouillon, and seasonings; bring to a boil. Reduce heat; cover and simmer for 2 hours.

Saute onions, carrots, and celery in oil; add to soup. Cover and simmer 1 hour longer. Debone ham and cut into chunks, return to soup. Skim fat.

                                                                                      Yield:10 servings (2-3/4 quarts)

Corn Chowder

Fall has been making an early appearance, so I decided to pull out an old favorite for dinner last night. This soup is so easy, and freezes and re-heats wonderfully. Mix up a batch for a nice cozy supper!

1 bacon strip

1medium onion, diced

1 (14 1/2 oz) can chicken broth ( I use 2 cups of water and 2 bouillon cubes)

2 cups water

2 large potatoes, peeled and diced ( I don't peel 'em, to much work)

1/2 tsp. salt

1/4 tsp. pepper

1 can (15 oz.) whole kernel corn, drained ( I use frozen , and eyeball it)

1 c. milk, divided

1/4 c. all-purpose flour

In a 3 qt. saucepan, cook bacon until crisp. ( if you have will power, you will save and crumble the bacon as a garnish for the soup. If you're like me, you'll just eat the bacon) Saute onions in drippings until tender. Add broth, water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes, or until potatoes are tender. Add salt and pepper, mix well. Add corn and 3/4 c. milk. Combine flour and remaining milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes. Garnish with bacon and chives.

Serves 6