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    6 cups chicken stock
    10 cloves garlic, crushed
    4 tablespoons unsalted butter
    4 tablespoons all-purpose flour
    1/2 cup white wine
    2 1/2 cups shredded Swiss cheese

    Place the stock in a large pot over high heat. Bring
    to a boil, stir in the garlic and reduce heat to low. 2 In
    separate skillet over medium heat, combine the butter and flour
    and stir well for a few minutes. Add the garlic and stock mixture
    along with the wine, stirring constantly. Bring to a boil to
    thicken. 3 Stir in the cheese and serve immediately. (Do NOT
    allow to boil once cheese has been added, and do not allow to sit
    long or the cheese will separate out.)

RECIPE FOR WINTER SQUASH SOUP Ingredients 1 Tbs butter 1 medium onion, chopped 1 lb butternut or acorn squash, peeled, seeded, and diced 1 large potato, peeled and diced 1 large or 2 small tart cooking apples, peeled, cored, and diced 2 cups vegetable stock or water 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground cumin 1 cup apple cider or apple juice 1 cup half-and-half or milk Salt and freshly ground pepper to taste Sour cream for garnish A grating of fresh nutmeg for garnish Directions Heat the butter in a large sauce pan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the squash, potato, and apple and saute for 5 minutes, stirring occasionally. Add the vegetable stock and spices and simmer covered over low heat for 20 minutes. Puree the mixture in an electric blender or food processor and return to the pan. Stir in the apple cider and half-and-half and bring to a gentle boil. Season with salt and pepper and serve garnished with a dollop of sour cream and a grating of fresh nutmeg. Serves 4 to 6.
RECIPE FOR FRENCH ONION SOUP Ingredients 4 cups sliced onions 4 (10.5 ounce) cans beef broth 1/2 cup unsalted butter 2 tablespoons olive oil 2 tablespoons dry sherry (optional) 1 teaspoon dried thyme salt and pepper to taste 1 (1 pound) loaf French bread, sliced 6 slices provolone cheese 3/4 cup diced Swiss cheese 1/4 cup grated Parmesan cheese Directions Melt butter in an 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer). Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.
RECIPE FOR BROCCOLI AND CHEESE SOUP Ingredients 1/3 cup butter 1 head fresh broccoli, washed 1 small onion, chopped 2 cloves garlic, minced 1/3 cup flour 2 cups half and half or light cream 2 cups chicken broth 1 tsp. Worcestershire sauce Salt and pepper to taste 2 cups sharp cheddar cheese, grated 1/4 cup green onions, chopped Directions Cut the florets off the stalk and into bite sized pieces. You can also peel the stalk, cut off the bottom inch or so and then cut the stalk into thin slices. Melt butter in a saucepan and saute broccoli, onion and garlic until tender. Combine flour and half and half or cream and stir until smooth. Gradually add to broccoli. Add chicken broth, Worcestershire sauce and salt and pepper and stir until thickened. Add grated cheddar cheese and stir over low heat until cheese is melted. Serve warm with chopped green onions for garnish if desired.
RECIPE FOR VEGETABLE POTATO BEAN SOUP Ingredients 1 lb. dried black beans (or any beans you prefer) 8 cups water 1/2 cup dry red wine 2 tsp. dried basil 1 1/2 tsp. salt 1 tsp. dried marjoram 1/4 tsp. pepper 2 cups onion, chopped 2 cups red potatoes, chopped 1 cup celery, chopped 1 cup carrot, sliced 6 garlic cloves, minced 1 12 oz can stewed tomatoes Directions Sort and wash beans. Place beans into a bowl and cover with water about 2 inches above beans and leave overnight. Place beans without the water into a crock pot dish. Now add 8 cups water and all the other ingredients. Cover and place on low temperature. Simmer 2 1/2 hours or until vegetables are tender. Place soup into bowls and serve.
RECIPE FOR ZUPPA TOSCANA SOUP Ingredients 1lb. bulk hot sausage. 5 medium red potatoes, (cut in half lengthwise, and then cut into 1/4" slices, leave skins on.) 1 Med. onions, diced 6 slices bacon 1-1/2 teaspoons minced garlic 2 Cups kale leaves cut in half, then sliced (remove white veins) 4 tablespoons chicken base 2 quart water 2/4 Cup heavy whipping cream Salt and pepper to taste Directions Place sausage in skillet, cook until done. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. In a large pot place water chicken base, potatoes, and kale, cook 15 minutes on until potatos are just done. Add crumbled bacon, sausage,and cream. Simmer 4 minutes and serve. This tastes like the one served at the Olive Garden!!!! Serve with warm, garlic bread sticks!!!
RECIPE FOR BEEF 'N BREW VEGETABLE SOUP Ingredients 3 medium onions sliced 1 pound carrots cut into 1/2 inch slices 4 parsnips cut into 1/2 inch slices 4 cloves garlic minced 2 bay leaves 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme crushed 1/2 teaspoon pepper 2 tablespoons quick cooking tapioca 1 1/2 pounds beef stew meat cut into 1 inch cubes 1 14.5 ounce can beef broth 1 12 ounce can beer Directions In a 5 or 6 quart crockery cooker, place onions, carrots, parsnips, garlic, bay leaves, dried thyme (if using) and pepper. Sprinkle with tapioca. Place meat on top of vegetables. Add beef broth and beer. Cover; cook on low heat setting for 10-12 hours or on high heat setting for 5-6 hours. To serve, remove bay leaves; if using, stir in fresh thyme. Makes 6 servings. Prep time; 25 minutes.
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