Roasted Onion Soup
www.thedailyrecipe.com

1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

DIRECTIONS:
Set oven rack at the lowest level; preheat to 450 degrees. Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.) Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper, top each individual bowl with Parmesan cheese and serve immediately.
Yield: Approx 4 Servings

Hearty Meatball Stew

2 bags of pre-made frozen meat balls
8 cups of water
2 tablespoons Dried Onion
1 tablespoon chopped garlic (I use the kind in a jar)
2 bay leaves
2 tablespoons beef soup base (paste-usually found in the "Institutional Size" section or near the boullion/broth in the grocery store)
1 can diced carrots
1 can cut green beans
1 can sweet peas
1 can sweet corn
2 cans whole potatos (diced)
3 tablespoons corn starch and water (to thicken)

DIRECTIONS
Place 2 bags of pre-made, frozen meat balls in a large pan. Cover with 8 cups of water and place over medium heat. Add onion, garlic, bay leaves and soup base. Bring to a boil and reduce heat to simmer. Add all canned veggies and cook over low heat for about 15-20 min. Raise heat to a low boil and add corn starch/water mixture. Stir until thickened. (use more or less corn starch depending on how thick you like your stew)
**NOTE**Serve in bowls or deep plates with crackers with crusty bread. Garlic bread goes great with this stew.

Creamy Turkey Noodle Soup
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3 cups turkey broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (about 10 ounces) cream of chicken soup
1 cup butter or margarine
2 cups flour
1/4 cup evaporated milk or 1/2 cup whole milk
2 cups cooked turkey, diced
2 1/2 ounces (about 4 cups) cooked noodles
Salt and pepper to taste

DIRECTIONS:
Heat broth and add carrots, celery, and onions, and simmer until vegetables are tender. Add cream of chicken soup. In separate pan, melt butter or margarine and add flour. Stir until well blended. Add milk stirring constantly. Add to soup a little at a time, stirring constantly, until desired consistency is reached. Add Norbest turkey and noodles. Add salt and pepper to taste.
Yield: About 2 1/2 quarts

Homestyle Chicken Noodle Soup
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1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
6 cups of water
5 carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 onions, peeled and each cut into 8 wedges
8 springs of flat-leaf parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups medium egg noodles

DIRECTIONS:
In a Dutch oven, bring chicken and water to a boil over high heat. Add carrots, celery, onions, parsley sprigs, bay leaves, salt, and black pepper. Return the mixture to a boil. Reduce heat to low, cover, and simmer 1 hour, or until the chicken is no longer pink inside and the vegetables are tender. Remove and discard the bay leaves and parsley sprigs. Remove the chicken from the soup. Skim the fat from the top of the soup with a large spoon. Remove and discard the chicken skin. Remove the meat from the bones. Cut the chicken meat into 1-inch pieces and return the soup. Add noodles and return the soup to a boil. Reduce heat to medium and cook 5 minutes, or until the noodles are tender.
Yield: 4 Servings