French Country Soup Recipes

Steps:

• Melt 3 Tablespoons butter in a soup kettle.
• Add carrots, leeks, cabbage and celery.
• Saute over low heat, stirring occasionally, about 20 minutes.
• Add salt, sugar, water and beef broth; bring to a boil.
• Add beans and potatoes.
• Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
• Strain vegetables, reserving the liquid.
• With a food mill, blender or food processor, puree vegetables.
• Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
• Season with salt and pepper if desired.
• Meanwhile, melt 2 Tablespoons butter in a skillet.
• Saute bread slices in butter, turning to saute both sides, until golden.
• Place one slice of bread into each of 6 soup bowls; cover with soup.
• Sprinkle with grated cheese.

Steps:

• Heat chicken broth.
• Add salt, pepper, potatoes, onions and leek.
• Cover and simmer until potatoes are tender.
• Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
• Add parsley, cream and butter.
• Enjoy!

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Steps:

• Rinse the beans, then drain.
• ADd the beans and water to a large soup pot.
• Bring to a boil; lower the heat and simmer for 10 minutes.
• Take off the stove and let set for 1 hour.
• Drain beans and rinse.
• Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
• Cover and cook on LOW for 8-10 hours.
• Take out bay leaves and adjust seasonings to taste;.
• Serve.