Brown Jug Soup Food

BROWN JUG SOUP

Steps:

• Simmer broth & onions 20 minutes.
• Add potatoes, celery, and frozen veggies & cook 30 minutes.
• Add soups & cheese and cook until cheese melts.
• For a Vegetarian version use vegetable broth instead of chicken broth.

HOT BROWN SOUP

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, celery and garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the American cheese and 1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the heat and keep warm.
• Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, about 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble.
• Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, the tomato-parsley mixture and bacon.

CEP MUSHROOM SOUP

Steps:

• To make the stock, preheat the oven to 400 degrees farenheit. Put the chicken wings, onion and leek in a roasting pan and roast in the oven for about 23 min until golden brown. Discard any residual fat in the pan and pour 350ml/ 12fl oz/ 1 1/2 cups of the water. Place the pan on top of the stove and bring the liquid to the boil, stirring all the time to incorporate the residue on the bottoom of the pan.
• Transfer both the chicken and pan juices to a clean pan. Top up with the remaining water and add the vegetables. Bring to the boil then reduce the heat and simmer for 40 min minutes to 1 hour. Strain the juices into a jug. (This should yield about 1 litre / 4 cups of stock.
• To make the soup, heat the butter in a large pan, add the leek, shallot and mushrooms and fry until the beginning to soften. Stir in the flour and cook over low heat for 30 seconds. Add about 1/3 of the stock and, stirring all the time bring to the boil. Reduce the heat and simmer for 3-4 minutes, then add the remaining stock. Season the soup to taste with salt and pepper.
• Stir the cream and chopped parsley into the soup and heat gently. Pour into individual serving bowls and serve hot.