Cream of Tomato Soup (from the Pioneer Woman
1 large onion chopped
3 T butter
1 28 oz can diced tomatoes
1 48 oz can tomato juice
1 cup sherry or white wine
salt, pepper and sugar to taste
1-2T chicken stock powder
handful chopped parsley
1.5 cups heavy cream
Saute onions in butter until translucent.
Stir in tomatoes, juice, chicken powder, sugar and spices. Taste and reseason as needed. Bring to a boil, add parsley. Remove from heat and stir in heavy cream.
Leave as or blend with hand blender until smooth. Serve.
Winter Squash Soup
3 squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt and pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
French Onion Soup
2 tablespoons butter
1 teaspoon salt
½ jumbo sweet onion sliced
5 cups mixed broth (chicken/beef)
½ cup red wine
½ tablespoon Worcestershire
1 teaspoon thyme
2 teaspoons parsley
1 bay leaf
½ tablespoon balsamic vinegar
salt and pepper
toast and mozzarella
1.Melt butter in a large pot over medium-high heat. Stir in salt and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix broth, red wine and Worcestershire sauce into pot. Add herbs. Simmer over medium heat for 20 minutes, stirring occasionally. Remove bay leaf. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread and mozzarella.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately.
Cream of Carrot Soup
1/2 cup chopped onion
2 tablespoons butter, cubed
2-1/4 cups sliced carrots
1/2 large potato, peeled and
1 (14.5 ounce) can chicken
1/2 teaspoon ground ginger
2c milk (until desired consistency is reached)
1/2 teaspoon dried rosemary,
1/4 teaspoon salt
1/8 teaspoon pepper
1. In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
2. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black
1 cup half-and-half
1 tablespoon sherry
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.