Cheesy Vegetable Soup With Homemade Croutons Recipes

Steps:

• In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
• In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
• Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.

Steps:

• In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted.

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Steps:

• For Soup:.
• In a large saucepan, bring the water to a boil.
• Add celery, onion and bouillon.
• Reduce to medium heat and cook for 20 minutes.
• Add potatoes, carrots, corn, mixed vegetables, and soup. Cook until the vegetables are tender.
• Reduce the heat to low and add the cheese.
• Cook, stirring gently until the cheese has melted and the soup is hot. Do not boil.
• Add salt and pepper to taste.
• Serve with croutons.
• For Croutons:.
• Melt butter in the microwave and sprinkle with onion salt, garlic powder and Italian Seasoning.
• Stir together.
• Cut up sandwich bun and stir into butter mixture to coat.
• Microwave 1 minute and stir.
• Microwave 30 seconds and stir.
• Microwave 20 seconds and stir.
• Microwave 20 seconds and stir.
• Pour onto something cool.
• These crisp up best by making one bun at a time. Each bun makes enough for two bowls. You can use any leftover bun, roll, etc that you have.

Steps:

• In 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
• Stir in chili powder. Stir in rice and vegetables; cook until hot.