SOUP RECIPE - 601
FRENCH
ONION
SOUP
2 lg. or 3 med. onions, sliced
1/4 c. butter or margarine
1 qt. (4 c.) water
6 cubes or 6 tsp. beef bouillon
1 tsp. Worcestershire sauce
Dash of pepper
4 to 6 slices French bread, toasted
Grated Parmesan cheese
In large saucepan, cook onions in butter until tender.
Add water, bouillon, Worcestershire sauce and pepper.
Cover and simmer for 20 to 25 minutes to blend flavors.
To serve, top each serving with a slice of toasted French bread and sprinkle with Parmesan cheese.
If desired, place under broiler until cheese is bubbly.
Makes 4 to 6 servings.
SOUP RECIPE - 602
VEGETABLE,
HAM
SOUP
1 tbsp. margarine
1 c. coarsely chopped green or red
peppers
1 c. onion, chopped
1 (16 oz.) pkg. frozen, whole kernel corn (3 1/2 c.)
1 c. chicken broth
4 oz. cooked lean ham, cubed
1/2 tsp. ground cumin
1/4 tsp. ground white pepper
1/3 c. flour plus 1 tbsp.
3 c. (two 12 oz. cans) undiluted evaporated lowfat milk, divided
3 to 4 drops hot pepper sauce
(optional)
In large saucepan, melt margarine; saute pepper and onion over medium heat for five minutes or until tender.
Stir in corn, broth, ham, cumin and white pepper. Cook for five more minutes, stirring occasionally, until corn is cooked.
Pour
1/2 cup evaporated lowfat milk into bowl; whisk in flour until well blended. Add remaining 2 1/2 cups evaporated lowfat milk; mix well.
Slowly pour into saucepan.
Increase heat to medium high; cook, stirring constantly for five
minutes until mixture comes to a boil and thickens.
Boil for one minute, add hot sauce.
Makes 6 cups.
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