Crockpot French Onion Soup

3 onions, sliced 3 Tbsp. butter 3 Tbsp. all-purpose flour 1 Tbsp. Worcestershire sauce 1 tsp. sugar 1/2 tsp. pepper 2 32-oz cartons of beef broth French bread, sliced on the bias Swiss or gruyere cheese

With your crockpot on high, add the butter and let melt. Once butter is melted, add in sliced onions and cover. Cook onions on high for about 45 minutes to 1 hour or until onions are caramelized. Mix together flour, Worcestershire sauce, sugar and pepper in another bowl. Slowly add flour mixture and broth to onion stirring well. Cover and cook on low for 6-8 hours or on high for 3-4. To make the crusty bread, slice French bread on the bias and place slices of Swiss or gruyere cheese on top. Toast in oven at 250 degrees for 20 minutes. Pour soup into bowls and top with cheesy bread slices smashedpeasandcarrots.com

Winter Mexican Corn Soup

Ingredients: • 1 small sweet potato, peeled and cut into 1″ cubes • 1 small potato, peeled and cut into 1″ cubes • 1 garlic head, halved horizontally • 1 onion, chopped • 1 carrot, thick dice • 3 tbsp. olive oil • 2 cups corn, about 4 cobs • pinch of turmeric • 1/2 tsp. ancho chile powder • 1/2 poblano, seeded and finely diced • coarse salt & pepper • 6 cups chicken stock • 1 cup water • 1 cup cream • 1 lime, juiced • 2 green onions, thinly sliced • small handful of cilantro, torn

Prep: 1. Preheat broiler. Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray. Drizzle with 2 tbsp. of olive oil and give it a quick toss, making sure to spread out the mixture across the sheet. Broil 5 minutes, toss and broil for a further 5 minutes. Remove from oven and when garlic is cool, squeeze the garlic out. Discard the skin. 2. Heat the remaining oil in a large pot over medium heat. When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, poblano and ancho powder and stir. Allow the flavours to mix for 2 minutes, stirring frequently, and then add in the stock and cup of water. Bring the mixture to a boil then reduce and simmer for 30 minutes. Season the soup and remove it from the heat. Add in the cream and lime juice and whisk to incorporate. 3. Ladle into bowls and top with the green onions and cilantro leaves. 4. Serves 4-6.

Pozole Verde

Ingredients (8 adult size portions): Pork tenderloin, 1 – 1 1/4 lb. White hominy, 3 cans, well rinsed and drained Salsa verde, 1 16-oz jar or 2 cups Onion, 1 large or 2 small, diced Garlic, 5 cloves, chopped Chicken broth, 1 quart Filtered water, 2 cups Mexican oregano, 2 tbsp. (could also use regular) Ground cumin, 2 tbsp. Nutmeg, 1/2 tsp. Sea salt, 2 tsp. Fresh ground black pepper, 1 1/2 tsp. Garnishments: Radishes, 1 bunch, thinly sliced Cilantro, 1 bunch, coarsely chopped Limes, 2, cut into wedges Green cabbage, 1/2 head, diced

Preparations and Instructions (Hands on, 10 minutes. Hands off, 8 – 10 hours): 1. Dice 1 large or 2 small onions. Finely chop 5 cloves of garlic. 2. Rinse and drain 3 cans of white hominy. 3. Place all ingredients into a 5 or 6 quart slow cooker. Cover with lid. 4. Turn slow cooker on lowest setting (not warm). 5. Allow the flavors to mingle and the pork to braise while you go about your day. Getting it all on the table (5 – 10 minutes): 1. Just before serving, chop about half a head of green cabbage and one bunch of cilantro (leaves and tender stems only). Thinly slice one bunch of radishes, and cut two limes into wedges. Arrange nicely on a serving platter. 2. Using tongs, transfer pork loin from slow cooker to cutting board. Use two forks (it’s really that tender) to shred pork. Return to slow cooker. Stir pozole to evenly distribute meat. 3. Ladle soup into hot bowls and pass the garnishments, instructing each guest to top their pozole with whatever accompaniments look good to them (I highly recommend using them all). 4. Sit back, relax, and enjoy your (nearly) effortless dinner party! Notes: While not traditional, I like to add a dollop of sour cream to my bowl of pozole. It just adds another level of complexity to this simple stew. While I have not tried this, I believe that vegetarians could omit the pork and substitute vegetable broth for the chicken broth. You would need to add a couple tablespoons of extra virgin olive oil or butter (I would use butter) to help properly balance the medley of flavors. Hominy is a member of the corn family, so it is naturally gluten-free (double check the ingredients on the salsa verde). This dish contains no nuts or nut ingredients. Salsa verde: Salsa verde is a green salsa made with simple ingredients such as tomatillos, jalapeño, cilantro, and lime. I have enjoyed many mild brands that are made using only whole, pronounceable ingredients (many grocers make it in-house). However, those food manufacturers are sneaky. Please double check the ingredient list and source an alternative brand is you see the following chemically laden terms: modified food starch, high fructose corn syrup, monosodium glutamate, or hydrogenated oils. Also, notice whether the jar is labeled “mild”, “medium”, or “hot”. As the pozole simmers, the heat will intensify. Be sure to source a mild variety if serving to children or guests with tender palates. I might substitute chicken for the pork also

Easy Cheesy Soup with Smoked Paprika

Ingredients • 4 tablespoons butter • 1 onion, finely chopped • 2 carrots, finely diced • 2 ribs celery with leafy tops, finely chopped • 1 red chili pepper, seeded and very finely chopped • 2 cloves garlic, finely chopped • Salt and pepper • 1 rounded tablespoon smoked sweet paprika • 1 bay leaf • 3 rounded tablespoons flour • 3 cups whole milk • 3 cups chicken stock • 3 cups shredded Gouda cheese • 1/4 cup flat-leaf parsley, finely chopped • Thinly sliced scallions, for garnish • Warm toasted crusty bread, for dipping Yields: 4-6

Preparation In a large soup pot, melt butter over medium-heat. Add onions, carrots, celery, chili pepper and garlic; season with salt, pepper, paprika and bay. Partially cover pan and soften veggies, 7-8 minutes. Stir in flour, cook a minute or so then whisk in milk and stock. Bring to a bubble and thicken to a thin-sauce consistency. Stir in cheese and simmer partially covered 15-20 minutes. Stir in parsley, adjust seasonings and serve garnished with scallions and crusty bread alongside for dipping.

Homemade Mushroom Soup

Serves 2 Ingredients: 300g or 2 cups fresh mushrooms - cleaned and chopped finely 1 tbsp olive oil 3 cloves garlic - chopped 1 tbsp butter 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme 1 - 2 bay leaf 1 tsp Worcestershire sauce 1 cup chicken or vegetable stock 1 tbsp flour dissolved in 1 tbsp water Salt to taste 1/2 cup heavy cream 1/2 cup milk Dash of nutmeg Freshly ground black pepper to taste Fresh parsley or thyme for garnish

Method: 1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat. 2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears. 3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. 4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning. 5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off. 6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season! Notes: - This recipe serves us as a good basic comfort soup, so you can always modify easily according to your preference. Feel free to increase the amount of mushrooms for a richer mushroom flavor. You can also swirl in a dash of sherry or truffle oil or wine or some caramelized sweet onions to create another depth to the soup. - You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes. by Season with Spice

Creamy Tomato Soup

Ingredients • 2 tablespoons EVOO – Extra Virgin Olive Oil • 1 onion, finely chopped • 4 large cloves garlic, finely chopped • 1 carrot, finely diced • Salt and pepper • 2 tablespoons fresh thyme, chopped • 1 large fresh bay leaf • 3 tablespoons tomato paste • 1 quart chicken stock • 1 28- to 32-ounce can hand-crushed San Marzano tomatoes • A few leaves basil, torn • 2 tablespoons butter • 2 tablespoons flour • 1 1/2 cups whole milk • • For the Egg “Noodles”: • 8 eggs • 1/2 cup grated Parmigiano-Reggiano cheese • Salt and pepper • 1/4 cup flat-leaf parsley, chopped • 1 tablespoon butter Yields: 4

Preparation For the soup, heat EVOO, 2 turns of the pan, in a large soup pot over medium to medium-high heat. Add onions, garlic, carrot, salt, pepper, thyme, bay and cook partially covered to soften 10-15 minutes, stirring occasionally. Add tomato paste and stir 2 minutes; add stock, tomatoes and basil. Simmer partially covered for 30 minutes, remove and discard bay leaf. Purée soup in a blender and return to pot. To make the béchamel sauce, melt butter in a saucepot over medium heat, whisk in flour and cook 1 minute. Whisk in milk, season with salt and pepper, and let thicken to coat a spoon. Stir béchamel into soup to combine. For the “noodles,” beat eggs with cheese, salt, pepper and parsley. Melt butter in a 12-inch skillet over medium heat and add half of the egg mixture. Swirl into a very thin, large layer, cover with loose foil and cook to completely set, 3-4 minutes. Repeat with remaining egg mixture. Remove pan from heat and roll up eggs into 2 logs. Slice each log into 1/4-inch “noodles”. Serve soup in shallow bowls topped with a few “egg noodles”. Rachael Ray

Chicken Soup with Lime and Hominy

12 oz. boneless, skinless chicken breasts 1 Tbs. vegetable oil 1 small white onion (8 oz.), chopped 4 medium cloves garlic, minced 1 small jalapeño, minced 1 quart lower-salt chicken broth 1 15-oz. can hominy, drained 1 tsp. dried Mexican oregano, crumbled if the leaves are large 4 to 5 Tbs. fresh lime juice Kosher salt and ground black pepper 2-1/2 oz. cotija cheese, cut into 1/4-inch cubes (1/2 cup) ________________________________________

Cut each chicken breast crosswise into 1-1/2-inch-wide pieces. Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes. Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

Hog's Breath Inn's Artichoke Soup

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, divided 1/2 onion, diced (about 1 1/4 cups diced) 2 tablespoons chopped garlic 1 teaspoon ground black pepper 1/2 teaspoon ground white pepper 3 tablespoons sherry 2 pounds drained artichoke hearts 1 1/3 cups chicken broth, more as desired 1 1/2 teaspoons sugar Salt 1/4 cup flour 1 cup cream

In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with one-fourth teaspoon salt, or to taste. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux. Blend the soup using a stand or immersion blender, and strain if desired. Return the soup to the pot, adjust the thickness with additional roux (to thicken) or broth (to thin), and taste once more for seasoning. This makes a scant quart of soup. Servings: 2 to 4 Source: LA Times

Smoky Corn Chowder

Smoky Corn Chowder Serves 6 Hands-on Time: 20m Total Time: 40m Ingredients • 8 ounces sliced bacon, cut into 1/2-inch pieces • 1 large sweet onion, chopped • 2 cloves garlic, finely chopped • 1/2 teaspoon smoked paprika also known as Spanish paprika • 1/4 teaspoon crushed red pepper • 2 10-ounce packages frozen corn • 3 cups low-sodium chicken or vegetable broth • 1 cup half-and-half • kosher salt and black pepper • 4 scallions, thinly sliced on the diagonal • 1 baguete, sliced and toasted (optional) Directions 1. Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate. 2. Spoon off and discard all but 2 tablespoons of the drippings. Return the pan to medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes. 3. Add the garlic, paprika, and red pepper and cook, stirring, for 2 minutes. 4. Stir in the corn, broth, and half-and-half and bring to a boil. Reduce heat and simmer for 15 minutes. 5. Transfer half the soup to a blender and puree until smooth. Return to the pot and stir in ½ teaspoon each salt and pepper. 6. Divide the soup among bowls and top with the scallions and bacon. Serve with bread, if desired. Tip The soup can be refrigerated for up to 3 days or frozen for up to 3 months. Real Simple

Cheeseburger Soup

Cheeseburger Soup

8 Servings Prep: 45 min. Cook: 10 min.
Ingredients
• 1/2 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups diced peeled potatoes (1-3/4 pounds)
• 1/4 cup all-purpose flour
• 2 cups (8 ounces) process cheese (Velveeta), cubed
• 1-1/2 cups milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream
Directions
• In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
•
• Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
• Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE

GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE

INGREDIENTS
• 2 tablespoons extra virgin olive oil (EVOO), divided

• 1 pound chicken breast tenders, diced
• 1 pound boneless, skinless chicken thighs, diced or double the amount of white meat
• Salt and pepper
• 2 teaspoons poultry seasoning
• 1 1/2 pounds andouille sausage, casings removed and diced
• 3 tablespoons unsalted butter
• 4 ribs celery from the heart of the stalk, chopped
• 2 green bell peppers, seeded and diced
• 1 large onion, peeled and chopped
• 2 bay leaves, fresh or dried
• 2 tablespoons-1/4 cup hot cayenne pepper sauce (for mild-moderate heat)
• 1/4 cup all-purpose flour
• 4 cups chicken stock or broth (32 ounces)
• 3 cups chopped okra, fresh or defrosted frozen
• 1 can crushed tomatoes (28 ounces)
• 1 can diced tomatoes in puree (14 ounces)
• 3 tablespoons fresh thyme leaves (several sprigs), chopped, divided
• 8 scallions, thinly sliced on an angle
• 2 1/2 cups white enriched rice, prepared to package directions
Serves 8-10
PREPARATION
Pre-heat a large, heavy-bottomed pot over medium-high heat.
Add 1 tablespoon EVOO, one turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2-3 minutes. Chop your veggies while it's working.
Add half the andouille to the pan and cook for another 1-2 minutes. Transfer the chicken and sausage to a dish and repeat with remaining the chicken and sausage, remembering to season the diced chicken as you go. Return the pan to the heat and add the butter.
When the butter melts, add the chopped celery, peppers, onion and bay leaves. Season with salt, pepper and hot sauce. Cook for 3-5 minutes to begin to soften the veggies. Add the flour and cook for 2 minutes. Slowly stir in the stock or broth and bring the liquid up to a boil. Add the okra, chicken and sausage to the boiling broth; then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, and then reduce to simmer. Simmer for 5 minutes to combine the flavors and adjust your seasonings.
Garnish with the remaining chopped thyme and the scallions. Scoop cooked white rice into the center of each bowl of gumbo using an ice cream scoop. Enjoy

Leftover Mashed Potato Soup

Leftover Mashed Potato Soup

Ingredients

• 2 tablespoons butter or 2 tablespoons bacon drippings
• 1/2 cup chopped onions
• 1 cup chopped fresh mushrooms
• 14 1/2 ounces chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sweet paprika
• 2 cups prepared mashed potatoes ( leftover is great)
• 1 cup cheddar cheese
• 2 scallions, finely chopped
• 3 slices bacon, cooked and crumbled
• 2 tablespoons sour cream
• 2 tablespoons cream or 2 tablespoons half-and-half

Directions

1. Cook bacon, and set aside to crumble.
2. In a large saucepan, cook onion in butter or dripping until softened.
3. Add chopped mushrooms and cook until tender and onion is golden.
4. Add chicken broth, salt, pepper, and paprika, stirring to mix.
5. Blend in mashed potatoes, stirring until lumps are gone.
6. Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
7. Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

SALMAGUNDI RESTAURANT SOPA DE TORTILLA

Servings: 6-8 3 pounds chicken pieces 4 quarts water 1 teaspoon celery seeds 1 teaspoon whole black peppercorns 2 garlic cloves, peeled 1 (1-pound) can whole peeled tomatoes, undrained 1 onion, cut into 1-inch pieces 1 green pepper, cut into 1-inch squares 3 sprigs fresh cilantro 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 garlic clove, minced 1 (10-ounce) package frozen corn 4 green onions, coarsely chopped Salt 1 cup cooked rice 2 teaspoons minced fresh parsley TO SERVE: Place tortilla chips and cheese in bowl, ladle soup on top
Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes. Add corn and green onion and simmer 10 minutes more. Season with salt to taste. Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through. TO SERVE: Ladle into warm bowls and garnish with tortilla chips and cheddar cheese

Five Crowns French Tomato Soup

This comes from one of my favorite restaurants in Corona Del Mar, CA.

Serve this hot, with garlic croutons, or serve cold with a sprinkling of fresh herbs.

2 Strips diced bacon
1 tbsp olive oil
2 cups sliced onions
8 plum tomatoes, peeled, seeded and diced
4 cups chicken stock
1 tbsp tomato paste
1/4 tsp lemon zest
1 tsp sugar
1 tbsp chopped parsley
2 tsp chopped basil
1/2 tsp chopped thyme
Salt
White Pepper

. Cook bacon in large sauce pan until crisp. Add oil and onions and saute until browned, 7 to 8 minutes

. Add tomatoes, stock, tomato paste, lemon zest, sugar, parsley, basil and thyme and bring to boil. Reduce heat and simmer 20 minutes.

. Puree soup in batches in blender, or food processor and return to pan. Add salt and pepper to taste

Brie Mushroom Soup

Brie Mushroom Soup

Serves: 6

Ingredients

• ¹/2 cup (1 stick) butter, melted
• ¹/2 cup all-purpose flour
• 3 cans (14-ounces each) ready-to-use chicken broth
• ¹/2 pound cremini mushrooms, trimmed and thinly sliced
• ¹/2 pound shiitake mushrooms, trimmed and thinly sliced
• 1 medium onion, diced
• 1 teaspoon black pepper
• 1 cup heavy cream
• 8 ounces Brie cheese, cut into 1/2-inch chunks

Instructions

1. In a small bowl, combine the melted butter and the flour; blend until smooth then set aside.
   
2. In a soup pot, combine the chicken broth, cremini and shiitake mushrooms, onion, and black pepper; bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the mushrooms are tender.
   
3. Add the butter mixture, stirring until the soup is thickened. Slowly stir in the heavy cream, mixing well (see Tip). Add the cheese, stirring constantly, until melted. Serve immediately.

Broccoli-Cheddar Soup

This is the Food Network's version of Panera Bread's Broccoli Cheese soup - yum!

Almost-Famous Broccoli-Cheddar Soup

Ingredients

· 6 tablespoons unsalted butter

· 1 small onion, chopped

· 1/4 cup all-purpose flour

· 2 cups half-and-half

· 3 cups low-sodium chicken broth

· 2 bay leaves

· 1/4 teaspoon freshly grated nutmeg

· Kosher salt and freshly ground pepper

· 4 7-inch sourdough bread boules (round loaves)

· 4 cups broccoli florets (about 1 head)

· 1 large carrot, diced

· 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, and then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese

Horseradish Prime Rib Soup

This soup is amazing! Horseradish lovers unite! This is from a local restaurant here in Corona.

Horseradish Prime Rib Soup

Ingredients

• 5 tablespoons butter
• 1/4 cup fresh white breadcrumbs
• 1/4 cup minced shallots
• 6 cups (or more) canned vegetable broth
• 1 pound russet potatoes, peeled, cut into 1/2-inch cubes

• 8 ounces fresh horseradish, peeled, finely grated (about 1 1/4 cups)
• 2 tablespoons olive oil
• 4 ounces sourdough bread slices, cut into small cubes
• 4 ounces of shaved prime rib

Preparation

Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and sauté 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and prime rib; sauté until bread is crisp and prime rib is heated through, about 5 minutes.

Bring soup to simmer, thinning with more vegetable broth if necessary. Ladle soup into bowls. Top with shaved Prime Rib and bread cubes.

Now, since I don't have prime rib hanging around the house I may need to use some great pot roast or roast beef.