2 Soup Recipes You Will Love

It”s better if you accept it now: you are going to cry making this first recipe since the first step is to chop a mountain of onions. But crying is good for us from time to time. Soon you will be on to the magical part, watching a colossal pile of onions shrink and caramelize to make a sweet, flavorful, wonderful soup.

Save this recipe for the winter, when other vegetables are out of season and you want to fill your home with the warm aromas of cooking soup.

French Onion Soup
Ingredients
  • 4 lb onions
  • 4 any type cloves garlic
  • 2 tbsp butter
  • 2 bay leaves
  • 1 tbsp vinegar any type
  • optional tsp salt
  • pepper
  • 8 cups water
  • 6 slices bread
  • 1.5 cups cheddar grated
additions
  • beef or chicken stock instead of water
  • red wine
  • chili flakes
  • fresh thyme
Instructions
  1. Chop each onion in half lengthwise, peel them, then cut them into half-moon slices. These big slices are fine since you’re cooking the onions for so long. Slice the garlic as well.
  2. Melt the butter in a large pot on medium heat. Add the onions, garlic, and bay leaves. Cover the pot with a lid and leave it for 10 minutes. When you come back, the onions should have released a lot of moisture. Give them a stir. Pour in the vinegar and put the lid back on.
  3. Cook for 1 hour, stirring every 20 minutes. When the onions at the bottom start to stick and turn dark, add a splash of water to unstick them. Don’t worry, the onions aren’t burning, just caramelizing. The water helps lift off the sticky, delicious, sweet part!
  4. Once the onions are very dark and about a quarter the volume they once were, add all the water and a bunch of salt and pepper. Cover the pot again, turn the heat down to low, and let it simmer for another hour. Taste and adjust salt and pepper as needed.
  5. Ladle the soup into bowls.
  6. Now it’s time to make cheese toast! If you want classic French onion soup— with the toast directly in the soup, which makes it a bit soggy—place a piece of bread on top of each bowl of soup, sprinkle with cheese, then heat the bowls under your oven’s broiler until the cheese is bubbly.
  7. If you don’t like soggy toast, just make the cheese toast on its own and serve it on the side to dunk.

 

WILD RICE SOUP

WILD RICE SOUP
Ingredients
  • 6 cups vegetable stock  or chicken stock
  • 1 cup uncooked wild rice*
  • 8 ounces baby bella mushrooms sliced
  • 4 cloves garlic minced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 large  about 1 pound sweet potato, peeled and diced
  • 1 small white onion peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon  Old Bay seasoning
  • 3 tablespoons butter
  • 1/4  cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale roughly chopped with thick stems removed
  • salt and pepper
Instructions
INSTANT POT (PRESSURE COOKER) METHOD:
  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
  2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
  3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearlycomes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.
CROCK-POT (SLOW COOKER) METHOD:
  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine.
  2. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
  3. Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.
STOVETOP METHOD:
  1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  4. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

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