Ingredients

• 6 Slices Bacon, diced (may use ham)
• 1 Medium Onion, chopped
• 1 Stalk Celery, diced
• 2 Medium raw potatoes, scrubbed, diced small
• 2 cups (500ml) fresh- cut (or Frozen)
• 1 Can Mushroom Soup
• 3 Cups (675 ml) Milk
• Salt and Pepper

Directions

In a large pot, fry bacon and onion until bacon is crisp. Add all other ingredients and stir well. Bring to a boil, and immediately reduce heat to simmer until potatoes are tender. Add salt and pepper. For a bit of color, add some chopped fresh parsley:)
Serve immediately.

Ingredients

• 6 oz. bacon (or pancetta—fatty Italian ham—if available)
• 2 15-oz. cans small white beans, drained
• 1 med. onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 sprig rosemary (or 1 tsp. dry rosemary)
• 48 oz. chicken stock.
• salt and pepper to taste

Directions

Sauté bacon until lightly browned. Add onion and garlic and cook until onion is translucent. Add beans, herbs and chicken stock. Cook on medium heat for 30-45 minutes. Remove bay leaf and rosemary sprig. In a food processor, blend 1/3 of the soup. Return to soup pot. (If you are not serving the soup immediately, keep on low heat until ready to serve.)

Garnish with extra virgin olive oil, freshly ground black pepper, and chopped parsley.

Serves 6 to 8

Ingredients

• 6 tbls. butter
• 1 tbl. minced onion
• 1/2 cup flour
• 3 cups chicken broth
• 2 cups cooked wild rice
• 1/2 cup grated carrots
• 1/3 cup minced ham
• 3 tbls. sliced almonds
• 1/2 tsp. salt
• 1 cup fat-free half-and-half
• 1 bunch fresh parsley, minced (optional)
• 1 bunch green onions, finely sliced (optional)

Directions

1. Melt butter in saucepan and sauté onions in butter until tender.

2. Using a whisk, blend in flour, then gradually add broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.

3. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes.

4. Blend in half-and-half, and heat to serving temperature.

5. Garnish with minced parsley and green onions if desired.

Serves 6 to 8.

*Source: The Advocate – Baton Rouge, La.

Ingredients

• 1/2 cup chopped onion
• 1/4 cup butter
• 1/4 cup unsifted flour
• 3 cups water
• 2 packages (10 ounces each) thawed frozen chopped broccoli
• 4 teaspoons Wyler’s Chicken-Flavor Instant Bouillon
• 1 teaspoon Worcestershire sauce
• 3 cups shredded Cheddar cheese
• 2 cups half-and-half

Directions

In a large saucepan or Dutch oven, cook onion in butter until tender. Stir in flour. Gradually stir in water, then broccoli, bouillon and Worcestershire sauce. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers.

This one is obviously very rich, calling for 2 cups half-and-half and 3 cups shredded Cheddar cheese. Enjoy!

Ingredients

• 5 lb Vidalia onion, sliced thin
• 5 ounces Promise Ultra fat-free margarine
• 10 10.5 oz can beef broth
• 3/4 cup all-purpose flour
• paprika
• pepper
• fat free sourdough bread
• fat free Swiss cheese

Directions

1. Melt 6-8 ounces fat free margarine in a large soup pot.

2. Add the sliced onions and simmer on low heat for two hours.

3. Drain the liquid from the cooked onions, but leave enough liquid to thoroughly coat the onions.

4. Add the flour, paprika, and pepper to the soup and cook for about 10 minutes, until the onion mixture becomes thickened.

5. Add the beef broth, cover and cook on low heat for 1 1/2 hours.

6. Slice the bread and bake in the oven at 350 degrees for about 10 minutes on each side, until the bread is toasty and cooked through.

7. Place one piece of bread in each soup bowl and cover with soup.

8. Top with cheese.

9. Place under heated broiler and cook until cheese is melted.

10. The soup is best made a day ahead, refrigerated, and heated before serving.

11. SUBSTITUTIONS: Fat free French bread and fat free Mozzarella cheese may also be used.

Serving: 12