French Onion Soup

French Onion Soup

Lora T.

5-6 sliced onions
1/3-1/2 cup butter
1 can beef consomme
4 cans beef broth
1/8-1/4 cup flour
1 pkg Lipton onion soup mix or 2-3 tsp of beef bullion paste and 1 tsp onion salt
(optional: 1-2 Tb dried onions)

1. In a large pot melt butter and layer onions.
2. Cook covered over medium heat for 10-12 minutes until onions wilt and become clear and reduced.
3. Uncover and stir and cook until caramelized and golden brown (you can add 1-2 tsp sugar)
4. Stir flour into onions
5. Add the rest of the ingredients. Simmer 10-15 minutes
6. Slice a loaf of French bread into thick pieces
7. Toast in oven until crispy (watch carefully, they burn easily_
8. Put a piece of bread in an oven safe bowl. Ladle soup over the bread
9. Cover with a slice of cheese or spirnkle with cheese (Swiss, gruyere, or provolone)
10. Place bowls on a cookie sheet and broil until cheese melts.

Pumpkin Soup

Pumpkin Soup

Karen J.

Sautee:

1 medium white onion - diced

3 cloves garlic - minced

3 T. butter

Lower heat and add:
8 oz. cream cheese

Melt and mix in well before proceeding. You may add some of the coconut milk or broth to accomplish this.

Next add:
1 (13 oz.) can coconut milk (unsweetened)
2 cups broth (white miso-reconstituted)
1 lb. pumpkin puree
2 T. cajun seasoning with cayenne
1 tsp. real salt
2 T. honey

Serve in a cleaned umpkin - you can serve any creamy soup in this manner.

Taco Soup (vegetarian)

Taco Soup

Megan J.

1 large can (46 oz) vegetable juice

2 cans chili beans, not drained

1 can pinto beans, drained

1 can kidney beans, drained

1 can white beans, drained

1 can corn, drained

1 pkg taco seasoning

Pour everything into a pot or crockpot and heat thoroughly. This is a HUGE recipe. You can also add meat to this recipe. Great use for leftover meat.

Freezer Meal: Pour ingredients into two gallon-sized freezer bags and freeze. Thaw before heating.