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CROCKPOT FRENCH ONION SOUP

Ingredients

3    Lg Onion; thinly sliced
    1/2 c Butter or margarine
      2 tb Instantbeef bouillon; or 6
      4 c Hot water
      1 ts Worcestershire sauce
    1/2 ts Salt
      4    Sl French bread; toasted
    1/4 c Parmesan cheese; grated

Procedure

In skillet cook onions in butter, until lightly browned. In crockpot
combine browned onions in butter with bouillon, water, Worcestershire sauce
and salt. Cover and cook on low 4-6 hours. Top each bowl with Toasted
French bread, sprinkled with cheese. Recipe may be doubled, kept hot and
served from crockpot.

Serving Information

Serves: 6

Okay here is a recipe for Chicken Noodle Soup, but please keep in mind that nothing here is measured because i was taught this by my grandmother.............enjoy.

4 to six pieces of chicken (any size depending on how much soup you want to make).

Chicken Boullion cubes

Lipton Chicken Noodle Soup (the Original).

1 large bag of Extra Wide Egg Noodles

Potatoes and Onions are optional.

Place the chicken in a large dutch oven or soup pot, cover with water and boil until the chicken is cooked, skim the excess fat off the top with a spoon. Drain the chicken in a strainer over the pot so that you dont loose the flavor or the water. Clean the chicken ( disguarding the bones, skin and fat ). Place back in the water.

Add about 6 - 12 boullion cubes, it depends on the brand of the cubes and what you like.

Add the Liptons soup and bring to a rolling boil. If your adding Potatoes , make them bite size and do that now, cook til almost tender and then add the noodles.

Cook until noodles are tender. Salt & Pepper to taste.

Ultimate Spicey Tater Soup

Prep Time; 15 minutes

Cook Time; 40 minutes

Ready in; 55 minutes

1/2 of a red onion (what the hell put the whole thing in)

1 pound of ground Italian sausage

10 large taters peeled and cubed salted to taste

1/2 teaspoon black pepper

1 tablespoon cayenne pepper

12 ounce can evaporated milk

1 teaspoon dried parsley

1) In a blender of food processor, puree garlic and onion. Heat farlic and onion puree with Italian sausage in a skillet over medium heat. Cook untill sausage is no longer pink.

2) Transfer the sausage mixture into a large soup pot. Add spuds and enough water to cover it all. Stir in seasoning salt, black pepper, and cayenne pepper to taste. Bring to a boil over medium high heat and cook till taters are tender. When spuds are done, stir in the butter, evaporated milk, and parsley. Cook long enough for the butter to melt. Serve hot with bread or crackers.

I made this a couple times and am making it at deer camp this year if I get up that way. It will wamr your belly and another parts the next morning.....

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