Reunion Soup Recipes

Steps:

• In a large Dutch oven over medium heat, cook diced bacon until crisp.
• Remove and drain bacon on a paper towel. Reserve 1Tablespoon of bacon grease in Dutch oven.
• Add onion,and garlic and saute' for about 1 minute. Stirring constantly.
• Add cabbage, celery, carrot, potato, zucchini and saute until tender, about 5 minutes. Add bacon back into pot.
• Add remaining ingredients (tomatoes, salt, pepper, chervil, broth, rice, barley, beans) **** EXCEPT white sauce and vinegar, which will be added later.
• Bring soup to a boil, reduce heat to medium-low and simmer, covered, until vegetables are very tender, about 1 1/2 hours, stirring occasionally.
• Meanwhile, about 20 minutes before serving, make the seasoned white sauce.
• Seasoned White Sauce:.
• In a sauce pan over medium heat, melt butter. Add flour and stir until bubbly.
• Whisk in remaining ingredients and stir until thickened, 1 - 2 minutes.
• Sauce will become thick if it stands; DO NOT thin.
• After soup has cooked for 1 1/2 hours, whisk in white sauce and 1 T cider vinegar. Cook for 10 more minutes until flavors are blended.

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.