Country Style Soup Food

COUNTRY-STYLE FRENCH ONION SOUP

Steps:

• Heat oven to 400°F.
• Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
• Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
• Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
• Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.

COUNTRY VEGETABLE SOUP

Steps:

• In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving.

COUNTRY SOUP IN A JAR

Steps:

• In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
• Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

COUNTRY VEGETABLE SOUP

Steps:

• Add olive oil to hot dutch oven.
• Add garlic and crushed red pepper flakes and stir.
• Add onions, carrots, celery, and zucchini.
• Cook 10 minutes.
• Then add the stock, both cans of tomatoes, beans, garbanzo beans, drained green beans.
• Cook until bubbles and season with salt and pepper.
• Simmer for another 5 minutes.
• Take off heat and stir in basil.
• Stir in cooked noodles.
• Ladle sooup into bowls and serve with grated cheese and bread sticks.

COUNTRY-STYLE STEW

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

"COUNTRY STYLE" ONION SOUP

Steps:

• Slice onions in half latitudinally, peel, cut off tops. Cut in half again, the other way. Turn on the flat side and cut each quarter into thirds or fourths, to get fairly uniform, fairly thin half-rings of onion.
• In a sturdy saucepan over medium-high heat, melt butter. Watch carefully to make sure it doesn't separate.
• Just before butter melts completely, add onions. Cook, stirring fairly frequently, until they are soft, clear, and just on the edge of caramelizing.
• Add flour all at once to the middle of the pan. Carefully and evenly work onions and butter into the flour, stirring constantly, until all onions are completely coated with flour-butter paste.
• Cook this mixture, stirring constantly, until it is a medium golden-brown.
• Add stock slowly while stirring constantly to avoid lumps.
• Add water until soup is just a little thinner than desired consistency (about 1 1/2 to 2 1/2 cups, to taste). Salt lightly.
• Cover, and bring just to a boil. Reduce heat to medium.
• Simmer, partially covered but vented, about 20 minutes or until soup is desired consistency.
• Taste for seasoning and salt to taste.

COUNTRY-STYLE SOUP

Steps:

• Place fava beans in medium saucepan. Place Great Northern beans in large bowl. Add enough cold water to each to cover by 3 inches and let soak overnight.
• Bring fava beans to boil in their soaking liquid. Boil 5 minutes. Drain fava beans and cool slightly. Using small sharp knife, make small slit in skin of each bean. Peel off outer skins and discard. Drain Great Northern beans.
• Bring 6 cups water to boil in large pot. Add all beans, onion, carrot and celery. Partially cover; simmer over medium heat until beans are half cooked, about 30 minutes. Add cabbage and lettuce. Partially cover; cook until beans are tender, stirring occasionally, about 1 hour. Season with salt and pepper. Ladle into bowls. Sprinkle with Parmesan. Drizzle with oil.