French Onion Soup

Prep Time: 10 Minutes                       Cook Time: 1 hour

Ingredients:

  • 3-4 big onions
  • 1/4 cup butter
  • 1-2 Tablespoons sugar
  • 1-2 Tablespoons water
  • 1 envelope onion soup mix
  • 5 cups beef bullion (I use the cubes)
  • 1 cup water
  • 2 Tablespoons Worcester Sauce
  • salt and pepper to taste

Directions:

  • Slice the onions thin and place into a skillet with 1/4 cup butter.
  • Sprinkle sugar and salt onto the onions.
  • Saute for 40-50 minutes, stirring every 3-5 minutes.
  • While the onions are cooking, combine the onion soup mix, beef bullion, water, and Worchester sauce and begin to heat.
  • An additional 1-2 Tablespoons water may need to be added if the onions begin to get too crispy.
  • Cook onions until brown/caramelized.
  • Add onions to the broth and boil for 5-10 minutes.
  • Serve with or without cheese and bread that has been placed onto the soup and broiled until cheese in brown. 

Knoephla Soup

This is a very versatile soup.  The knoephla dough is standard, but the remaining can be changed to meet the needs of your family.  For instance, my hubby likes to put in a jar of vegetable flakes to the broth (found in the spice isle), but my boys won’t eat it then.  I like to have potatoes in mine, but others don’t like that….so add or delete what you want.  If you want it to be richer, add cream or half/half vs. milk. 

Prep Time: 1 1/2 hours

Knoephla Dough:

  • 3 c flour
  • 3 eggs
  • 3/4 c warm milk
  • 1/2 t salt

   Broth:

  • 4 c chicken broth
  • 1 onion, diced
  • 1/2 c celery, diced
  • 1 can cream of chicken soup
  • 1 c milk (or cream if you want it richer)
  • Salt and pepper to taste
  • 1 Bay Leaf

Directions

  • Mix eggs and warm milk.  Add salt and flour to make soft dough.
  • Let rest about 1 hour.  While this is resting, cut up the other ingredients (onions, celery, etc).
  • Boil water in large pot. after the dough has rested.
  • Cut dough with butter knife (I dip mine in the boiling water and use the flat side to cut the knoephla).  The knoephla should be a about the size of a quarter or a little bigger.
  • Boil for 20 minutes.
  • In a separate pot, boil the onions and celery in the chicken broth for about 20 minutes.  If you want to add potatoes, feel free…just cut them very small.
  • Drain the knoephla.
  • Add the onion, celery and chicken broth to the big pot.
  • Add cream of chicken soup and stir.
  • Add the knoephla, bay leaf and milk.  (You may add more milk depending on how thin you want the soup).
  • Simmer for 20 minutes. Remove bay leaf. Serve.

 

Pizza Soup

I love pizza.  I will eat it anytime of the day, however my family does get sick of eating it.  To assist with my craving, I attempted this recipe….which I do have to say was good.  Feel free to adjust the ingredients to your liking.

Cook time: 20 minutes plus prep time  Yield: 6 servings

Ingredients:

  • 1 small can mushrooms, diced smaller if you like
  • 1/2 c onions, diced
  • 1 red pepper, diced
  • 2 c water
  • 1 can (14 oz to 15 oz) pizza sauce
  • 1/2 c pepperoni**
  • 14.5 oz can diced tomatoes
  • 3/4 c italian sausage, cooked***
  • Garlic salt to taste
  • Shredded cheese

Directions:

  • Saute veggies in frying pan with 1-2 T water for 5 min.
  • Add all of the ingredients except for the cheese into a large pan.
  • Bring to boil.
  • Reduce heat and cover.
  • Simmer 20 minutes.
  • Garnish with Shredded Cheese before serving.

** To decrease fat and calories, place pepperoni on papertowels and  microwave 20-25 seconds.  Blot additional fat off.  You will still have great flavor without all of the grease.

***To decrease the fat and calories from the italian sausage, after it has been cooked, rinse in colander with hot water to remove excess grease.