Dishfunctional Designs: soup

Showing posts with label soup. Show all posts

Monday, January 29, 2018

Best Ever Homemade French Onion Soup

Well, it looks like snow is back on the menu for tonight into tomorrow—at least it is for us here in Pennsylvania— I'm hoping for a snow day for my kids, or at least a late start!

What could be better for a snow day than homemade French Onion Soup, complete with crusty croûtes and bubbly, melted Swiss cheese?

Nothing. Nothing could be as good as that because FOS rocks. So, don't wait for the next blip on the storm chaser website calling for snow to run out and get the ingredients to make this beautiful soup—instead, put the ingredients on your shopping list right now! And after you make it, be sure to come back and leave me a comment below and let me know how much you loved it, because this is the best recipe ever!

(complete recipe at end of post)

You will need 4 tablespoons of butter and 4 tablespoons of olive oil.

In a large soup pot melt 4 tablespoons of butter and 4 tablespoons of olive oil over low heat.

I use regular yellow cooking onions for this recipe, and a bakery baguette loaf.

Peel and chop 4 cups of onions. I like to chop them into cubes that are about 1/2 to 3/4 inch in size.

To do this, add onions to the pot with butter and olive oil and cook, covered, over low to medium low heat until onions start to turn translucent. Keep an eye on them and stir occasionally.

Onions beginning to turn translucent

Once they become translucent, sprinkle 1/2 teaspoon of sugar over the onions and stir, this will help the onions to caramelize. Continue to cook the onions until they are a beautiful golden color.

If you need to turn up the heat to help brown them, go ahead, but don't walk away from the stove. Stand there and stir them to make sure they don't burn!

Now add: 1/2 teaspoon of salt and 2 heaping tablespoons of flour stirring into the onions until coated. Then add your beef stock: You can use either 2 quarts of beef stock or 4 cans of beef consommé concentrate with 3 cans of *water. *Only add the water if you are using beef consommé concentrate. I like to use a bit less water with my consomme and add 1 to 2 cups of white wine.

If you do not want to add wine to your soup, then just omit the wine and add an extra cup of water - be sure to taste during the process. You do not want to end up with watered down soup!

Stir in the beef stock/consomme and water

Add wine and stir. I start with one cup of wine and then taste. Sometimes I add a second cup of wine if the consomme is a bit strong. Simmer over low heat while you prepare the cruets.

Prepare croûtes: Slice baguette into 1 inch slices, cutting the bread at a diagonal to make elongated shaped slices. Lightly brush one side of each slice with melted butter and place on cookie sheet.

If you would like to make croutons instead, just cut each slice into four cubes after buttering and then place on cookie sheet.

Toast in 300° F oven watching carefully and turning to brown both sides, about 10 minutes. Remove from oven and set aside to cool.

To serve,fill bowls 2/3 full with soup. Top soup with croutons/croûtes.

Sprinkle croûtes with Swiss cheese and place under broiler until cheese melts and bubbles.

Perfect!

French Onion Soup

4 tablespoons butter

4 tablespoons olive oil

4 cups onions, peeled and diced

1/2 teaspoon sugar

4 cans Beef consommé

3 cans water

1-2 cups of dry white wine, to taste

2 heaping Tablespoons flour

1/2 teaspoon salt

Fresh ground black pepper, to taste

For croûtes:

Loaf of crusty baguette

2 tablespoons melted butter

8 ounces shredded Swiss cheese

In a large soup pot melt 4 tablespoons of butter and 4 tablespoons of olive oil over low heat.

Peel and chop 4 cups of onions. I like to chop them into cubes that are about 1/2 to 3/4 inch in size.

How you cook the onions is very important. You do not want to cook them too fast on too high a heat, or they will not cook evenly and you will land up with burned onions. You want to cook them relatively low and slow, allowing them to become soft and translucent, and then golden brown. To do this, add onions to the pot with butter and olive oil and cook, covered, over low to medium low heat until onions start to turn translucent. Keep an eye on them and stir occasionally. Once they become translucent, sprinkle 1/2 teaspoon of sugar over the onions and stir, this will help the onions to caramelize. Continue to cook the onions until they are a beautiful golden color.

Now add: 1 teaspoon of salt, 2 heaping tablespoons of flour and stir into onions until they are coated. And your beef stock: You can use either 2 quarts of beef stock OR 4 cans of beef consommé concentrate with 3 cans of water (only add the water if you are using beef consommé concentrate.)

Add 1 to 2 cups of dry white wine (Chablis) to taste. Add ground black pepper to taste.

Stir and allow to simmer on low.

Prepare croûtes

Slice baguette into 1" thick slices, cutting the bread at a diagonal to make elongated shaped slices.

Lightly brush one side of each slice with melted butter and place on cookie sheet. If you would like to make croutons instead, just cut each slice into four cubes after buttering and then place on cookie sheet.

Toast in 300° F oven watching carefully and turning to brown both sides, about 10 minutes. Remove from oven and set aside to cool. Once cool, store in a food storage container or bag until ready to use, or to store extras.

Shred Swiss cheese.

To serve: fill bowls 2/3 full with soup. Top soup with croutons/croûtes, sprinkle with Swiss cheese and place under broiler until cheese melts and bubbles.

Pin this post!

What do you think? Are you a fan of French Onion Soup?
Have you ever made your own?

Have a great week!

Laura

My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns

Check out my new jewelry instruction books and DVDs

Thursday, January 26, 2017

Creamy Chicken Corn Chowder with Potato Gnocchi & Cheddar

This, my friends, is the ultimate comfort chowder. I created this recipe by combining my favorite flavors and textures - from the creamy chicken broth to the soft potato gnocchi, this chowder is a complete meal within itself.

My 14-year-old daughter now calls this her "favorite soup in the entire world" and I have to say that I agree! Definitely not for the dieter, this chowder is a delicious rich and creamy luxury. Here it is in all it's glory.

Creamy Chicken Corn Chowder with Potato Gnocchi & Cheddar

You will need:

8 Tablespoons butter (2 for cooking chicken, 6 for making roux)

2 boneless chicken breast cut into bite-size pieces

1/2 medium-sized onion, chopped

2-3 cloves of garlic, crushed

1/4 cup all purpose flour

1 - 32 oz. box chicken broth (or 3 - 14 oz. cans)

1 cup heavy cream

1 cup whole milk or half and half

One large potato peeled and chopped (about 1 cup)

3/4 cup of peeled chopped carrots
1 bag frozen sweet corn

6 ounces extra sharp white cheddar cheese, shredded

1/4 teaspoon Thyme

Salt and fresh ground black pepper

16 oz. package of refrigerated potato gnocchi

Instructions:

Melt 2 tablespoons of butter in a large soup pot.

Cut two chicken breasts into bite-size pieces, add to soup pot and sauté until completely cooked. Season lightly with salt and pepper.

Add one half chopped onion.

Add three crushed cloves of garlic.

Cover and cook over low heat, stirring occasionally.

In a separate medium soup pot melt 6 tablespoons of butter over medium heat until bubbly. Add 1/4 cup of flour and whisk until brown creating a roux. Continue to whisk over medium-high heat until roux is golden brown.

Once roux is golden brown, whisk in entire box of chicken broth, heavy cream and milk (or half and half). Bring to a simmer, stirring constantly.

Add broth and cream/milk mixture to large soup pot containing the cooked chicken.

Add one large peeled, chopped potato

Add 3/4 cup chopped carrots

Add shredded cheddar cheese (6oz)

Add 1 bag (about 2 cups) frozen sweet corn

Add salt and ground black pepper to taste

Add thyme

Stir, bring to a simmer, then lower heat to medium and cover, cooking until potatoes and carrots are nearly fork-soft, about seven minutes.

Add potato gnocchi.

Stir and simmer until gnocchi is cooked, about two minutes. Serve hot. Enjoy!

Variations: Note - This recipe is easily adjustable - here are a few different ways that I have made it:
You can add another chicken breast if you like it with more chicken.
You can add more or less cheese depending on your tastes.
You can use two potatoes instead of one, or omit them completely if you prefer. I have found that one big one works well.
To make it super-decadent, use 2 cups of heavy cream and omit the milk. This variation is super rich and delicious but of course has more fat and calories. I like it on the rich side so I've found that 1 cup heavy cream and 1 cup of half and half is my preferred way to make it. Season to taste!

I'd love to know - what's your favorite homemade chowder or soup?

Have a great week!

Laura

My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns

Check out my new jewelry instruction books and DVDs!

Learn how to solder and make unique jewelry!

Wednesday, January 6, 2016

Homemade Cream Of Mushroom Soup With Wild Rice Recipe

This has been one of the warmest winters on record in Pennsylvania, but just a few days ago the temperature finally dipped down below 10°F, just in time to make some hot comforting soup for winter! This recipe comes from my mother, who got it from her mother, and it's another one of those family recipes that is not written down anywhere. We all know it by memory, but today I thought I would share it with you! Not a fan of rice? The wild rice is optional - omit it and you will have regular, rich & delicious cream of mushroom soup!

Ingredients

4 cups of sliced, fresh raw mushrooms

1/2 stick butter

3 heaping tablespoons of flour

1 can (or 1 cup) of beef broth

1 container sour cream

1/4 to 1/2 cup wild rice, uncooked

1 clove of garlic, crushed (or 1/4 teaspoon garlic powder)

Salt & fresh ground black pepper to taste

Instructions

Wash and slice mushrooms, and then place mushrooms in a large soup pot and cover with water and a little extra water (I use about 6 cups of water; if I am using more mushrooms I will increase the water a bit). Sprinkle with about 1/2 teaspoon of salt. Cook on medium high heat.

Simmer mushrooms on medium high heat until mushrooms reach a rolling boil, then turn down and simmer over medium heat.

Add 1/4 cup (or more if you like) of wild rice to the simmering mushrooms. I usually add between 1/4 to 1/2 cup of rice.

Add one cup (or one can) of beef or chicken broth to the mushrooms. I use beef broth.

Continue to simmer the mushrooms, water, rice, and broth on medium heat.

While the mushrooms are cooking, in a separate medium bowl add 3/4 container to one whole container of sour cream. Add 1 heaping tablespoon of flour and two tablespoons of water. Whisk the sour cream, flour, and water together well and then set aside.

In a separate, medium sized pot, melt 1/2 stick of butter over medium heat.

Once melted and just beginning to bubble, add 2 tablespoons of flour, and whisk in quickly with a wire whisk, continuing to whisk, making a roux, while the flour/butter mixture begins to lightly brown. Whisk constantly and be careful not to burn the mixture! You will see it beginning to brown as you stir it on the heat. (see below)

Once it is a nice golden brown as in the photo above, remove from heat and carefully mix the roux into the pot with the mushrooms. It will usually bubble up when you pour the roux in with the mushrooms, so pour slowly!

Now add the sour cream mixture to the mushrooms, whisking it together well. Add salt and fresh ground black pepper to taste. Simmer, covered, for another 3o minutes or until mushrooms and rice are completely cooked and tender.