Wednesday, November 3, 2010

Time for Soup

It's Fall and in this neck of the woods you look forward to a hearty, hot bowl of soup after running errands and working out in the cold all day.  So, here are a few of the soup recipes that we've been enjoying.  Serve these with fresh Italian bread and a salad - Voila!  Dinner is served!

1. Corn Chowder:  The corn was from our garden this year.  We froze it and it tastes so amazing and fresh.  This recipe is really good: Tyler Florence's Corn Chowder  

2. White Chicken Chili:  My grocery stores stopped selling the McCormick's Seasoning for this.  This is the result of a home-made recipe which did turn out pretty good though a little thin.  However, our town just opened a new Super Walmart and they carry the McCormick packets.  Hooray!  I just bought 5 of them.

As you can see in the background, I also served this with avocado, sour cream, and cheese. 

3. French Onion Soup:  This recipe was from my mother's Betty Crocker Cookbook.  Sadly they don't have this recipe anymore.  I'm convinced that the key to this recipe is the Worchestershire Sauce.  Here is the long lost recipe:

Vintage Betty Crocker Recipe for French Onion Soup:
3 Onions sliced
2 tbsp. butter
4 cups beef boullion
1 tsp. Worchestershire Sauce
Beef Consume

Recipe for Beef Consume:
2 cans (10 oz) beef broth
1 can (10 oz) water
1/4 cup onion, carrot, & celery - cut in large chunks
parsley to taste
1 bay leaf
1/8 tsp. thyme

Cook the onions in the butter until very tender, slightly browned and translucent in large dutch oven.  Then add the beef boullion, Worchestershire Sauce, and Beef Consume.  Boil and then reduce heat to simmer until ready to eat. 

Toast thick pieces of fresh French bread covered in cheese under broiler until cheese is melted.  Place in bowls on top of soup.   

Beef Consume Instructions:  Add everything to large pot and boil.  Turn down heat and simmer until vegetables are tender.  Remove the vegetables and bay leaf with slotted spoon.  Add the Consume to the Soup. 

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