Ingredients:- 4 onions
- 16 oz Reduced sodium beef broth
- 2 Beef bouillon cubes
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 4 cups Shredded Mozzarella cheese
- 2 cups Croutons
- 2 tbls Butter
Directions:
- Dice the onions and in a frying pan melt the butter and add the diced onions, sauté until they just start to caramelize.
- Add all the ingredients except the Mozzarella cheese and the croutons in a 2 quart crockpot and cook on low for 8 hours.
- Serve in a soup bowl with the croutons on top and cover with the Mozzarella cheese, brown the cheese under the broiler.
Ingredients:
- Store roasted chicken
- Carrots
- Onion
- Celery
- Salt
Directions:
- I use a store bought oven roasted chicken and after I picked it clean for meals (I usually reserve enough meat for the chicken soup, about one cup) I throw the carcass in to the crock pot.
- I wrap it in a cheese cloth, place it in the crock pot and cover it with water for about 4 hours on “High” (The cheese cloth is to prevent the bones from breaking up and having to pick them out of the broth.).
- I remove the bag of bones and put the chicken meat that I reserved in the crock pot with the broth; I also add carrots, onion, and celery (There is no “right” amount, just add however much you like.).
- I then cook it for another 4 hours but this time on “Low.” If you want you can add salt to taste.
- I usually serve the soup with Spaetzles or egg noodles.
Ingredients:
- 3 dozen hard shell clams, shucked, with their juices reserved (about 3 cups) or 2 cups canned chopped clams
- 2 medium-sized potatoes, peeled and cut into 1/2 inch dice (about 2 cups)
- 1 cup finely chopped onions
- 2 cups milk
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- 4 TSP Butter
Directions:
- If using fresh clams ( See Steamed Clams under the Seafood section ) separate the soft part of the clams (stomach) from the hard part surrounding it.
- Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid.
- Melt the butter add the onions and cook over moderate heat for about 5 minutes, until they are translucent but not brown.
- Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender.
- Stir in the reserved soft parts of the clams (or the canned clams ) and the cream, and simmer for an additional 3 minutes.
- Adjust the seasoning with salt and pepper to taste.
- Allow to sit off of heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls.
