se.
To make the soup, heat the oil in a
Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
Serve with Creamy Tomato Soup.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Make soup according to package directions; keep on simmer.
In frying pan, brown ham and onion.
In large pan put the potatoes and carrots; cook until just tender.
Now put this into the already made mix.
Add the cream and cheese to all the ingredients; mix well and simmer until done.
ot (big enough for the sauerkraut, beef and 8 cups of
Saute ground beef and pork and onions with olive oil in a soup pot until brown.
Add sauerkraut and mushrooms (with their liquids) and pickles; stir together with the meat.
Add entire bottle of sauce or ketchup and the vegetable broth.
Simmer for 45 minutes, stirring occasionally.
Add salt and pepper to taste.
Add heavy cream and cook for 1 more minute, then serve.
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
Boil cabbage, drain, and set aside.
Add brats with a little water to the pan.
Add chili powder, fennel seeds, caraway seeds, celery seeds, paprika, cayenne, and black pepper. Boil until brats are nice and warm.
Add cabbage back in, cook over medium heat.
Next add salt, both mustards, chili sauce, and sauerkraut. Stir and allow sauerkraut to heat, but not boil.
half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper
In a large saucepan, add sausage, potatoes, onions, carrots and chicken broth.
Bring to a boil, reduce heat and simmer for around 30 minutes, until potatoes are cooked.
Add sauerkraut and tomato paste, mixing well.
Return to a boil, reduce heat, cover and simmer another 30 minutes.
he soup. It gives it a nice rich color.
Put sauerkraut, sauerkraut
econds. Scrape flour mixture into soup.
Heat 3 tablespoons olive
Rinse sauerkraut twice. Wash mushrooms. Cover sauerkraut and mushrooms with water and cook until tender (about 1 1/2 hours). Chop onion and fry in butter and add to soup.
Brown flour in the other tablespoon of butter until nut brown.
Pour 3 tablespoons of soup into the browned flour.
Mix and add to soup. Bring to boiling point and serve.
In large saucepan, cook onion and celery in margarine until tender.
Stir in flour until smooth.
Gradually stir in water and bouillon.
Bring to boil.
Reduce heat; simmer, uncovered, 5 minutes.
Add corned beef, sauerkraut, half and half and 1 cup of cheese.
Cook 30 minutes until slightly thickened, stirring frequently.
Ladle into 8 ovenproof bowls.
Top each with bread and cheese.
Broil until cheese melts.
Serve immediately. Refrigerate leftovers.
Yield:
about 2 quarts.
Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until vegetables are tender.
**High Altitude -- cook 6-8 hours.
Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
Can double recipe and freeze extra in a Zip-Loc for a quick future meal.
stirring until limp. Add garlic, sauerkraut, water, tomatoes and their liquid
Heat oil in a saucepan. Add sauerkraut and stir.
Turn heat to low and cover; cook until sauerkraut is hot throughout.
Remove from heat, let cool slightly, and stir in creme fraiche and minced chives.
Serve.
Cook and stir smoked sausage and onion in a large saucepan over low heat until lightly browned, about 15 minutes; stir in flour to coat the sausage and onion. Gradually stir in milk, followed by half-and-half. Raise heat to medium, and simmer the soup until thick, about 5 minutes. Stir in thyme. Mix sauerkraut and its juice into the soup and cook just until sauerkraut is heated through, 1 to 2 more minutes.