In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
Preheat oven to 400 degrees.
Arrange 4 10 ounce oven safe salad bowls on a baking sheet.
Place 1/4 cup onions in each bowl.
Pour 1/4 broth over the onions.
Add 1 tablespoon sherry to each bowl.
Place 1 slice bread in each bowl.
Top with slice of cheese.
Bake 12-15 minutes until cheese is melted and soup is bubbling.
Bring chicken broth to a slow boil in a sauce pan.
In a small bowl, beat egg and add the parmesean cheese.
the mixture should still be runny, yet thickened.
Add breadcrumbs and mix.
the mixture should form a soft ball, but it should still be moist.
Drop the mixture into the boiling broth, break up the ball with a fork and leave to boil for another 3-4 minutes.
The breadcrumbs should begin floating to the top and binding together.
Serve hot.
b>SOUP Remove bones from slow cooker. Heat chicken and beef broth in
Place broth into your favorite soup pot. Heat broth on medium.
Meanwhile, in
uices from the cans, and broth.
Simmer for fifteen minutes
Combine carrots, chicken broth, and onion in a large
Chicken (whole).
-pour in broth till not quite half way
In a large dutch oven or saucepan put potatoes, carrot and onions.
Sprinkle with salt.
Fill with enough water to cover and boil uncovered on medium high until most of the water is gone and potatoes are tender.
Add the can of chicken broth and mash with potato masher until thick but slightly chunky.
Stir in mushroom soup, and season to taste with spices.
Add any optional ingredients, and warm through.
Serve hot with salad and bread for a nice winter lunch.
In a skillet, cook hamburger and onion until beef is browned, stirring to separate meat.
Spoon off fat.
Add beef broth, soup and water.
Cover; heat to boiling.
Reduce heat to low.
Add uncooked noodles and sour cream.
Simmer for 10 minutes or until noodles are tender, stirring often.
Makes 4 servings.
Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.
Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.
o 3 minutes. Pour vegetable broth over the mixture; bring to
In skillet, cook ground beef with onion until beef is browned. Drain fat off in colander and return to skillet.
Add beef broth, soup and water.
Bring mixture to boiling.
Reduce to low heat. Add noodles and sour cream.
Simmer 19 minutes or until noodles are tender.
Place zucchini, onion, carrots and celery in a pot.
Add chicken broth just to cover vegetables.
Add thyme and basil and simmer until vegetables are soft, about 45 minutes.
Allow soup to cool slightly.
Puree in blender, about 2 cups at a time.
Makes 5 servings.
imply heat 1 cup vegetable broth over medium-high heat. Add
In a large saucepan cook the beef, green peppers and onion over medium heat until meat is no longer pink,drain.
Stir in the broth,soup,tomatoes and mushrooms.
Bring to a boil.
Reduce heat,cover and simmer for at least 30 mins.,stirring occasionally.
Add rice,heat through.
Ready in 1 hour or less.
Measure the chicken broth into a large pot. Bring to a boil over medium heat. When it comes to a boil, add the kale, potatoes, ham and garlic. Season with ground black pepper. Simmer covered over low heat for 1 1/2 hours.
Stir chicken broth, tomato-vegetable juice cocktail, spinach, cabbage, carrots, zucchini, onion, red bell pepper, tomatoes, garlic bay leaf, salt, pepper, basil, and oregano together in a large pot; bring to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
Finely chop mushrooms.
In a pot, saute the mushrooms in the oil until they are well cooked.
Add broth and simmer for awhile.
Add seasoning and evaporated milk.
Continue heating, taking off the fire just before it starts to boil.
tewed tomatoes, carrotts and chicken broth.
Stir together and bring