Frenchcountrysoup Recipes

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

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:

• Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

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.